Recipe!
Another big hit in the kitchen tonight -- this one I'm writing down almost more for my own edification, but I want to share with you all too. :D It's a pretty standard recipe, but a variation that really hit the spot. Bonus: you can easily make this in under an hour, 30 minutes if you plan ahead.
Beef Noodle Salad with Quick Pickles
Serves 3
1/8 cup white vinegar
1/8 cup rice vinegar
1/2 cup water
1 teaspoon white sugar
1 teaspoon salt
2-3 cucumbers, peeled, seeded, and chopped
1/3 red onion, diced
2 tablespoons canola oil
3 cloves garlic, minced
12-16 oz beef tips or flank steak, sliced
1/4 cup fresh basil, chopped
1 1/2 tablespoons teriyaki sauce
2/3 tablespoon mirin
2 tablespoons peanut butter
1/3 can beef broth
TO TASTE:
chili powder
ginger powder
lime juice
star anise
mustard powder
dried sweet basil
Noodles for 3 (we typically use a lot but others might like less), cooked and drained
1) Combine vinegars, water, sugar and salt in a small saucepan. Bring to a boil, then simmer until salt and sugar are fully dissolved. Let cool and pour over cucumbers and onion in a non-reactive bowl. Place in refrigerator for 30 minutes.
2) Saute garlic in oil over medium-high heat. Turn heat to high and stir-fry beef until well browned. Add basil, 1/2 tablespoon teriyaki sauce, 1/3 tablespoon mirin, 1 tablespoon peanut butter, a splash of lime juice, and dashes of chili powder and ginger powder. Continue to stir-fry until beef is coated and cooked through. Remove from heat and set aside.
3) Deglaze pan with beef broth and bring to simmer. Add the rest of the teriyaki sauce, mirin, and peanut butter. Add chili, ginger, star anise, mustard powder, dried basil, and lime juice to taste. Stir vigorously and let simmer to blend.
4) Turn off heat and add noodles to sauce, adding water or broth if necessary so that sauce can coat noodles.
5) Remove pickles from refrigerator if you have not already done so and drain.
6) Mix noodles, beef, and pickles together at room temperature and serve.
Beef Noodle Salad with Quick Pickles
Serves 3
1/8 cup white vinegar
1/8 cup rice vinegar
1/2 cup water
1 teaspoon white sugar
1 teaspoon salt
2-3 cucumbers, peeled, seeded, and chopped
1/3 red onion, diced
2 tablespoons canola oil
3 cloves garlic, minced
12-16 oz beef tips or flank steak, sliced
1/4 cup fresh basil, chopped
1 1/2 tablespoons teriyaki sauce
2/3 tablespoon mirin
2 tablespoons peanut butter
1/3 can beef broth
TO TASTE:
chili powder
ginger powder
lime juice
star anise
mustard powder
dried sweet basil
Noodles for 3 (we typically use a lot but others might like less), cooked and drained
1) Combine vinegars, water, sugar and salt in a small saucepan. Bring to a boil, then simmer until salt and sugar are fully dissolved. Let cool and pour over cucumbers and onion in a non-reactive bowl. Place in refrigerator for 30 minutes.
2) Saute garlic in oil over medium-high heat. Turn heat to high and stir-fry beef until well browned. Add basil, 1/2 tablespoon teriyaki sauce, 1/3 tablespoon mirin, 1 tablespoon peanut butter, a splash of lime juice, and dashes of chili powder and ginger powder. Continue to stir-fry until beef is coated and cooked through. Remove from heat and set aside.
3) Deglaze pan with beef broth and bring to simmer. Add the rest of the teriyaki sauce, mirin, and peanut butter. Add chili, ginger, star anise, mustard powder, dried basil, and lime juice to taste. Stir vigorously and let simmer to blend.
4) Turn off heat and add noodles to sauce, adding water or broth if necessary so that sauce can coat noodles.
5) Remove pickles from refrigerator if you have not already done so and drain.
6) Mix noodles, beef, and pickles together at room temperature and serve.