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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of those recipes that made me wanna run to the grocery store as soon as I saw it. Hello, dinner! Recipe is from Rachael Ray. Ingredients:
salt and pepper |
1 lb whole wheat spaghetti |
3/4 lb thin-cut beef sirloin steak, very thinly sliced and patted dry |
1 1/2 teaspoons ground coriander (about 1/2 palmful) |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
1 large green bell pepper, seeded quartered lengthwise and thinly sliced |
1 large red bell pepper, seeded quartered lengthwise and thinly sliced |
1 inch fresh gingerroot, grated |
3 -4 garlic cloves, finely chopped |
1 teaspoon five-spice powder (about 1/3 palmful) |
1/4 cup sherry vinegar or 1/4 cup dry sherry |
6 cups vegetable stock or 6 cups beef stock |
1/4 cup tamari (eyeball the amount) or 1/4 cup low-sodium tamari (eyeball the amount) |
2 tablespoons cornstarch |
1 large bunch scallion, thinly sliced on an angle |
crisp bean sprouts, a couple of handfuls |
cilantro leaf, for garnish |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Meanwhile, season the steak with salt, pepper and the coriander. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
3. Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes. Stir in the ginger, garlic and five-spice powder and toss for a minute or two. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
4. To serve, twist bundles of the whole wheat noodles around a fork and place in bowls. Pour in the soup and top with the cilantro.
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