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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chinese-Style Peanut Noodles with Seared Beef

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chinese-Style Peanut Noodles with Seared Beef Empty Chinese-Style Peanut Noodles with Seared Beef

    Post by Lobo Mon 26 Dec 2016, 4:06 pm

    Chinese-Style Peanut Noodles with Seared Beef Img11l
    Chinese-Style Peanut Noodles with Seared Beef


    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Servings: 4
    Snow peas or sugar snaps can replace the bell pepper in this recipe. Start with 8 oz., cut them lengthwise into thin strips and cook along with the pasta during the last 3 minutes. You can also make this dish with chicken. Either way, it is a great one to bring to a potluck to ensure there is a gluten-free dish for you to eat.


    Ingredients:


    • 3/4 lb. boneless beef top sirloin, trimmed, halved lengthwise
        and partially frozen
    • 5 Tbs. gluten-free tamari  
    • 1 3/4 tsp. sugar
    • 4 green onions, minced
    • 1 1/2 tsp. plus 2 Tbs. Asian sesame oil
    • Freshly ground black pepper, to taste
    • 1/3 cup creamy old fashioned-style peanut butter
    • 2 Tbs. minced fresh ginger
    • 2 Tbs. balsamic vinegar
    • 1/2 tsp. red pepper flakes
    • 1/4 cup hot water
    • Kosher salt, to taste
    • 10 oz. gluten-free spaghetti, such as Schar
    • 1 large red bell pepper, halved lengthwise and seeded, then
        halved crosswise and cut into very thin slices
    • 1 Tbs. vegetable oil
    • 1/4 cup chopped fresh cilantro

    Directions:

    Cut the beef across the grain into 1/4-inch slices. In a bowl, combine 2 Tbs. of the tamari and 3/4 tsp. of the sugar and stir to dissolve. Mix in half of the green onions, 1 1/2 tsp. of the sesame oil and a generous amount of black pepper. Add the beef and stir to coat. Set aside.

    In a food processor, combine the peanut butter, ginger, vinegar, red pepper flakes, the remaining 3 Tbs. tamari, the remaining green onions, 1 Tbs. of the sesame oil and the remaining 1 tsp. sugar. Add the hot water and process until well blended to make a sauce.

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, rinse briefly with cold water and drain well. Place in a warmed bowl. Add the remaining 1 Tbs. sesame oil and stir to coat. Stir in the bell pepper and sauce to taste. Stir to coat the noodles, then season with salt and black pepper.

    In a large, heavy fry pan over high heat, warm the vegetable oil. Working in batches, sear the beef in a single layer, about 20 seconds per side. Transfer to a cutting board and cut each piece in half lengthwise. Divide the noodles among 4 bowls, top with the beef and sprinkle with the cilantro. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).
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