Garlic Beef Noodles

Garlic Beef Noodles
From February 26, 2009:  I made these noodles tonight and they were amazing.  Just perfect.  If I HAD to make a change to this dish, I would add more veggies (red bell pepper and carrots – even some green bell pepper).  Perhaps even adding double the amount in the recipe.   I am a big fan of adding more vegetables to any dish.  Most American do not get the 9 recommended servings of fruits and vegetables each day.

Garlic Beef Noodles

marinade:
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon sugar

1 pound lean beef, cut into 1/6-inch-thick slices

3 tablespoons vegetable oil

1 red bell pepper, cored, and cut into large dice
1 onion, cut into chunks
1 large carrot, peeled, sliced on the diagonal
1 tablespoon minced garlic

sauce:
1/4 cup soy sauce
1/4 cup Chinese rice wine
3 tablespoons fish sauce
3 tablespoons sugar
2 teaspoons chili garlic sauce (like sambal oelek)

1 (16 ounce) package medium flat rice noodles, cooked according to package directions
fresh Thai basil
fresh cilantro
crushed dry-roasted peanuts

Combine the marinade ingredients in a large bowl.  Add the meat and toss to coat.

Combine the sauce ingredients and set aside.

Heat a wok or a heavy skillet over high heat.  Add the 2 tablespoons of oil and heat until almost smoking hot.  Add the red bell pepper, onions, and carrots. Stir fry until vegetables start to soften.  Add the 1 tablespoon of minced garlic and stir fry a few second more.  Move the vegetables up the sides of the wok and add the meat to the middle.  Stir fry until the the beef loses its pink color and separates.  Incorporate the vegetables and the meat.  Add the cooked noodles and stir fry until heated through.  Add the sauce and gently toss into the noodles, meat, and vegetable mixture.  Mix in a handful of fresh Thai basil leaves and remove from the heat.  Serve noodles topped with fresh cilantro and crushed peanuts.

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