Vegetable Beef over Rice Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Using up vegetables from my garden this fall along with some of my farmers' market finds, I created this recipe as a lovely dinner that's both light and satiating. Ingredients:
3 garlic cloves |
1 carrot |
1 tablespoon olive oil |
2 red chili peppers |
1 green chili pepper |
1 cup green cabbage |
1 eggplant |
2 yellow zucchini |
1 cup pea pods |
1 cup bok choy |
1/2 lb boneless beef steak |
2 tablespoons black bean garlic sauce |
1/4 teaspoon cayenne pepper |
1/4 teaspoon garlic salt |
1/4 teaspoon black pepper |
1 teaspoon soy sauce |
1 cup water |
1 tablespoon cornstarch |
2 cups rice noodles |
Directions:
1. Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes). Remove from heat. Serve over Rice noodles.
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