It's time for another round of Secret Recipe Club and this month we were assigned Adventures in all things Food. Andrea actually had us a few months ago and made my mom's Blueberry Pie Bars so it's great we can blog one of her recipes in return. She's very creative and has lot of different posts making food using fresh ingredients her family grows on their farm. She also reviews new products from frozen Mexican entrees and granola bars to dog biscuits and sippy cups. After looking through many interesting and delicious looking posts I decided to try her version of Beef & Peppers over Rice Noodles. This recipe makes a lot of food, definitely enough for a family of 4 or 5 because John and I had left overs of this for lunch two days in a row.
1 lb Rice Noodles
1 1/2 lbs Beef Round Strips
1 Bunch of Green Onions - Diced
5-6 small Sweet Red & Yellow Peppers - Sliced
8 oz Brown Mushrooms - Sliced
1 Cup Lite Soy Sauce
3 Tbsp Rice Wine Vinegar
4 Tbsp Brown Sugar
2 Tbsp Ginger - Minced
3 Garlic Cloves - Minced
1 Lime - Juiced
4 Tbsp Corn Starch
2 Tsp Thai Red Curry Paste
2 Tbsp Canola Oil
Couple of Dashes of Sesame Oil
Start by making the marinade for the meat in a large bowl by whisking together the soy sauce, brown sugar, ginger, garlic, lime juice, Thai red curry paste and rice wine vinegar. Make a slurry with the corn starch by mixing it with a little water in a separate bowl before adding it to the marinade, this will keep it from clumping up.
Break apart the beef and add all of it to the marinade. Cover the bowl and allow the meat to marinade in the fridge for a few hours.
When it's time to start cooking get your noodles in some hot water and follow the directions on the packaging to soften them. Then prep your vegetables and put your wok or cast iron skillet over medium heat. Add the oil and then saute the peppers and green onions a few minutes. Add your mushrooms, stirring occasionally until the vegetables are tender but still crisp. Set them aside.
Add a tiny more oil and then add the beef and brown it for a few minutes on each side. When it is partially cooked add back in all the vegetables.
Pour the sauce into the wok and add the noodles along with a little bit of the water they soaked in. Using your tongs toss the noodles into the sauce until they are completely coated and the vegetables and beef have spread throughout them. Allow the sauce to thicken until it bubbles stirring constantly so it doesn't stick and burn.
Drizzle some sesame oil over of the wok and top it with some more green onions. Portion into bowls and serve immediately. If you have left overs and you are going to reheat this meal in the microwave, I suggest adding a little bit of water to reconstitute the sauce.
Linked at: http://www.thecountrycook.net/