Beef And Noodles In Thai Peanut Sauce

Day 138: Robin Miller Quick Mix Meals

May 18, 2011

Our family likes to make asian dishes and for the most part the kids will take off  their fussy pants for the night and try something new. My middle child even tried sushi, because he heard that girls like guys who eat sushi…..I am going to go with that if it encourages him to try new food.

Robin Miller is one of the Food Network up and coming food chef stars. She gives us tips on getting meals to the table fast using her tricks found in chapters called, “The Quick Fix Kitchen”, “In the Bag” or “Morph it”, to name a few. Robin has a few tricks up her sleeve besides just teaching you how to make a quick meal. For example, you can make a ham and then use it in a penne pasta salad, ham wraps and then mac and cheese with ham in it. Take the one meal and get 3 more meals….genius! Smart cookbook with loads of ideas for family meals.

The Ruling: We had a hard time trying to find the right kind of noodles for the recipe. We should have bought linguine noodles instead. I wasn’t home for the meal but my husband and kids thought it was ok. My husband would add more ginger to kick it up a notch.

Beef Noodles in Thai Peanut Sauce, page 88

Ingredients:

Thai Peanut Sauce:

  • 3 cups reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon hot sauce

Pad Thai:

  • 1 tablespoon peanut oil
  • 1 teaspoon peeled and minced fresh ginger
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, seeded and diced
  • 1 ¼ pounds lean beef steak (such as sirloin or flank), cut crosswise into ¼ inch thick strips
  • ¼ cup chopped dry-roasted peanuts
  • ¼ cup chopped scallions (white and green parts)

Directions:

  1. Cook the noodles according to the package directions.  Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  2. Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat.  Bring to a simmer and let simmer for 10 minutes.
  3. Heat the peanut oil in a large skillet over medium-high heat.  Add the ginger and garlic and cook, stirring, for 2 minutes.  Add the bell pepper and cook, stirring, for 2 minutes.  Add the beef and cook, stirring, for 2 minutes.  Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
  4. Transfer the beef mixture to the noodles and toss to combine, then serve on individual plates topped with the peanuts and scallions.  The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

 

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

 

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2 Comments

Filed under Fast Meals, Main Dishes, Pasta

2 responses to “Beef And Noodles In Thai Peanut Sauce

  1. Pingback: Peking Wraps | 365clevercookbooks

  2. Pingback: Week In Review: May 14, 2011 | 365clevercookbooks

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