Tuesday, April 5, 2011

Asian Inspired Cooking...

Last night I got out of my cooking box and tried a new Asian inspired dish from this month's Eating Well Magazine called Beef Chow Fun.  We enjoyed it, though I did have a bit of trouble tracking down a couple of the ingredients and had to substitute thin Rice Noodles for the wide Rice Noodles called for in the recipe.  Next time, I will be sure to have the wide ones because I definitely would have preferred the dish with the called for noodles. It was quick and easy and I served it with a side of asparagus sauteed with butter and garlic powder. 

Beef Chow Fun

8 ounces wide rice noodles (preferably brown-rice noodles)
1/2 cup Shao Hsing or Dry Sherry (I couldn't find Shao Hsing so I went with the Sherry)
4 teaspoons black bean-garlic sauce (found in the Asian section of the grocery)
1 Tablespoon soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 - 12 ounce bag fresh Asian stir-fry vegetables (about 5-1/2 cups)...I had to kind of mix up a couple of bags to get a good mixture as my market didn't have quite what I was looking for.
1/2 water, divided
8 ounce sirloin steak, thinly sliced.

1. Fill a large nonstick skillet with water and bring to boil.  Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes. Drain, rinse with cold water and transfer to a large bowl.  Wipe pan dry.

2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in small bowl and set aside.

3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring for 30 seconds.  Add onion and cook, stirring, until soften (1 to 3 minutes).  Add vegetables and 1/4 cup of water; cover and cook, stirring occasionally, until the veggies are tender-crisp, (2 to 4 minutes).  Transfer the veggies to the large bowl with the noodles. Wipe pan dry.

4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring until browned (1 to 3 minutes). Stir  the reserved Shoa Hsing/black bean garlic sauce and add to the pan; cook stirring, until the sauce has thickened slightly (1 to 2 minutes).

5. Return noodles and veggies to the pan along with the remaining 1/4 cup of water; cook, tossing to coat and blend the sauce until heated through. 
Weekend Bloggy Reading


7 comments:

  1. This sounds delicious!! Visiting from Jennifer's site (Just Peachy in Dixie). I look forward to reading more!

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  2. I bet we would love this! I'm always wishing I had more Asian inspired recipes to fix at home. Thanks for sharing!
    Donna

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  3. MMMMMMMMMM! Yes, please!!!

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  4. This sounds delicious. Thanks for sharing.

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  5. Now that sounds delish! We should start getting fresh asparagus in our markets shortly -- love that veggie!
    CAS

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  6. Anything with asparagus goes to the top of my list to try. I love it, but get bored with the traditional roasted recipes. Thanks for the idea!

    Glad to have found you through Serenity Now's link party!

    ~meri

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  7. I LOVE asparagus!! This looks so tasty, Michelle. :) Thanks for the tip on the noodles!

    Thanks so much for joinking my Weekeend Bloggy Reading party. :)

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