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Tuesday, May 25, 2010

Ginger Beef and Rice Noodles

I got this from the $5 Dinner website.  It was very yummy!   I would double everything but the noodles if you are feeding a family of 4.  I made what the recipe said and realized that it just wasn't enough for our family.  We barely had enough for the 1st round of dinner. 

1 (8 ounce) package rice thin noodles (dry)
2 tsp grape seed or vegetable oil
1 pound flank steak, cut into thin strips*
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp grated ginger
4 garlic cloves, minced
1 cup beef broth
2 Tbsp soy sauce
2 cups baby spinach
1/4 cup fresh cilantro, chopped

*Throw beef in the freezer for ten minutes then slice. Much easier to make thin slices this way.

Cook rice noodles according to package directions until just soft. Drain, rinse with cold water then set aside. (Erin here: Use thin spaghetti in place of rice noodles if you don’t need a gluten free meal.)
In a large wok, heat oil over high heat. Add beef, peppers, ginger and garlic and cook until beef is just cooked, about 3 – 5 minutes. Add in beef broth and soy sauce. Bring to a boil then reduce the heat.
Add in spinach and cooked noodles. Heat through until spinach wilts then stir in cilantro before serving in deep bowls.

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