Monday, December 12, 2016

Quick Sesame Beef Sitr Fry

I am a recovering recipe ripper-outer.  Now Pinterest and the Internet in general help me save recipes I want to try instead of creating a big paper mess.  I still have an old stack of ripped out recipes I can't quite get myself to toss, so I'm working my way through them when I can.

I tried one from 2009 (I know) tonight with a few tweaks.  It was quick, packed in the veggies, and the kids ate it!  I would definitely do the prep ahead of time, since it was a little hectic and messy in the kitchen trying to whip it up right before dinner, but we made it happen.

Quick Sesame Beef Sitr Fry

Serves 4-6

4 oz. egg noodles, cooked and drained (or serve over rice, etc.)
1 tbsp. olive oil
1 tbsp. fresh ginger, grated
1 heaping tbsp. garlic, minced
6 scallions, sliced
2 c. cabbage, shredded (the kids barely noticed it!)
1 c. carrots, sliced diagonally or julienned
1 c. yellow or white onion, diced
1 medium green bell pepper, julienned
1 medium red pepper, julienned
1 tbsp. sesame oil (or vegetable oil if you don't have it)
1 lb. flank steak, thinly sliced against the grain
2 tbsp. low-sodium soy sauce
1/2 c. reduced sodium chicken or vegetable broth
freshly ground black pepper to taste (I tend to be fairly generous)
salt to taste (I left it out)
toasted sesame seeds (optional - I just didn't have any this time)

Cook noodles according to directions, drain and set aside.  Toss the beef in soy sauce.  Heat the sesame oil in a non-stick skillet over medium high heat and add beef.  Sauté until beef is nearly cooked, about 3-4 minutes max.  Add beef to noodles, wipe out pan and add olive oil.  Add all of the veggies, and sauté until veggies are crisp-tender.  Add broth, beef and noodles, and season with salt and pepper.  Sprinkle with toasted sesame seeds if desired. Cook until heated through and serve.   (A little Sriracha sauce will kick it up a notch if you're in to that sort of thing.)