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.)

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable. It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you. I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc. I'll be e...

A Cooking Baker

Search This Blog