Oops, the whole week went by before I got to post any more recipes! Why does it get SO busy around the holidays!? On one hand, I love the hustle and bustle, but on the other hand, I'd love to do nothing but bake holiday goodies and relax! I actually got pretty sick over the last week so while Matt's at the mandatory battalion Christmas party I'm just laying low. I don't wanna get all the beautiful babies sick too!
Do you guys like Jamie Oliver? Personally, I think he's pretty amazing and I love cooking his food. His recipes usually require a lot of ingredients but in my opinion it's totally worth it because besides the obvious health benefits, it's kinda neat to see where the flavor of processed food comes from. Like when I finished cooking this, it tasted just like I poured a bottled Asian sauce you could buy in the store over the beef and veggies... but this was made from all fresh ingredients - which is a whole heck of a lot better for you.
I made this last week and it was REALLY tasty. I forgot snow peas so I'm sure this would be even better (and prettier!) with them added in.
8 oz vegetable noodles
1 lb steak (I used flank steak but you could definitely use something cheaper!)
2 garlic cloves minced
a "thumb-sized" piece of ginger peeled and finely sliced
1-2 chili peppers
1/2 pound bean sprouts
juice of 1/2 a lime
1 large red bell pepper finely sliced
a handful of snap peas
1 can baby corn quartered lengthwise
6 green onions chopped
a bunch of cilantro (or you can leave it out if you're a cilantro hater!)
1. Cook the egg noodles, drain, and set aside.
2. Heat a large wok and add a splash of vegetable oil. Stir fry the beef slices, garlic, ginger, and chilies until just cooked. It's super important not to overcook the beef here because you throw it back in later!
3. Add the beansprouts, a splash of soy sauce, a splash of sesame oil, and the lime juice and cook for about a minute.
4. Pour the contents of the wok into a large bowl with all the juices. Put the wok back on the heat and add more vegetable oil. Add all the veggies and stir fry 1 to 2 minutes. Add the cooked noodles and toss well.
5. Set aside the vegetables and noodles in a bowl and return the beef and juice to the wok and stir fry until heated through again. Add the cilantro and toss.
Serve the beef over the noodles and veggies! Enjoy!