Make About as Guilt Free as Possible! But Still Out of this World Delicious!
Satisfying, flavorful, zesty and spicy, with the soft counterparts of the delicious noodles and mushrooms....mmmmm Let's get right to it!
Asian Beef and Noodle Bowl
Serves 6
Total time: 1 hour 20 minutes
Ingredients
1 pound boneless beef chuck roast
3 1/2 cups low sodium beef broth
1 cup sliced onion, preferably Vidalia
1/ water
2 tbsp of light soy, gluten-free tamari or liquid aminos
1 tbsp fish sauce
1 small fresh serrano chile pepper, seeded and finely chopped*
4 cloves garlic, minced
1 star anise
3 oz dried rice noodles, broken
2 cups of fresh shiitake and cremini mushrooms, stemmed and sliced.
2 cups shredded napa cabbage
1 cup sugar snap pea pods, halved diagonally
2 1/4 cups of water chestnuts, drained and chopped
1 tbsp cornstarch
1 tbsp cold water
Preparation
Meat and Broth
Trim fat from meat. Cut meat into 1 inch pieces. In a 4 to 5 quart Dutch oven combine meat, broth, onion, 1/2 cup of water, the tamari, fish sauce, serrano pepper, garlic, and star anise. Bring to a boil then reduce heat. Simmer covered for 45 minutes.
Noodles
Prepare the noodles according to package directions; drain.
Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling then reduce the heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and 1 tablespoon cold water, stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Plating/Presentation
To serve, divide noodles among bowls and ladle soup over.
*Tip - Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water and never, ever get your hands near your eyes!
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