Friday, August 27, 2010

Teriyaki Beef with Rice Noodles

 

Anything for a trip back to the Oriental grocery store for rice noodles! I had to restrain myself from buying a bottle of Pad Thai sauce (well that would have been helpful a few months ago) but stuck to buying just what I needed for this recipe.


These "Rice Sticks" had an added bonus of having English instructions on the back. Horrendous grammatical errors aside..."Soak thoroughly the Rice Sticks in hot water for about 3-5 minutes and then take it up"  the package directions were more accurate than the original recipe.

I know this looks complicated, but it's just a few extra steps!

Teriyaki Beef with Rice Noodles
recipe adapted from Pillsbury: Fast and Healthy Cookbook

12 oz uncooked rice sticks

Sauce:
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice or cider vinegar
1/4 teaspoon dry mustard
2 garlic cloves, minced

1 pound boneless beef sirloin or eye of round steak, sliced (I like to partially freeze the steak to make the slicing easier...or just forget to thaw your steak and wahla!)
1 tablespoons cornstarch

2 tablespoons vegetable oil
2 green onions, cut lengthwise into thin strips and crosswise into 1 inch pieces

Soak noodles for 3 to 5 minutes (or follow package directions) In a small bowl, combine soy sauce, brown sugar, vinegar, dry mustard and garlic; mix well.

Toss beef slices with cornstarch. Heat large pan or wok with oil over high heat. Stirfry beef until just a little pink remains. Remove to a plate. Reduce heat to medium-high, add sauce mixture, heat thoroughly, stirring bits off bottom. Cook and stir until thickened. Add noodles and beef back to pan, heat through. Top with sliced green onions.

The verdict?
My husband loved this, my son enjoyed the noodles and steak, separately, and I think rice noodles are the bomb. My next rendition of this will include more veggies, as I'm always trying to work more veggies into dishes!

Creatively Domestic

Simple Cooking | Easy Cooking

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