Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 8 2019
Late Winter - Beef Stir-Fry with Chow Mein Noodles
1 pkg Steam Fried Noodles (14 oz)
1 tsp Canola Oil
1 Medium Yellow Onion
1 ½ lb(s) Flank Steak (or Sirloin Steak)
¼ cup No-Nut Peanut Butter
⅓ cup Garlic Pork Sauce
¼ cup Water
2 heads Broccoli Florets
10 Mushrooms
½ Red Pepper
½ Yellow Pepper
tsp Canola Oil
2 Green Onions
1 tsp Fresh Ginger (from a jar)
1 tsp Fresh Garlic (from a jar)
Cooked Steam Fried Noodles
1 Tbsp Sweet Soy Sauce
¼ tsp Curry Powder
Bring a large pot of water to a boil. Place steam fried noodles in boiling water. Set timer for 3 minutes or follow package directions. Rinse and drain in colander. Set aside.
Heat oil in a large fry pan at med-high. Slice onion into large slivers adding to pan as you slice. Stir until caramelized. Slice beef, against the grain, into thin strips approx 2" long, adding to pan as you cut. Combine peanut butter, pork sauce and water in a mixing bowl. Pour over meat. Reduce heat to a low simmer. Stir.
Wash and cut broccoli, mushrooms and peppers, in that order, adding to pan as you cut. Stir to combine sauce, meat and veggies. Heat oil in a fry pan at medium heat. Finely chop green onion adding to pan as you chop. Add ginger and garlic and sauté slightly.
Add drained noodles then toss with Kepac manis and curry powder.
Reduce heat to low and keep tossing until tender.
Serve beef and broccoli on top of the steam fried noodles.