Tuesday, July 17, 2012

Korean Beef Noodles

This was a yummy dinner we enjoyed (with chopsticks, of course!), courtesy of the latest Food Network Magazine. I really liked using the cellophane noodles, a little something different from the usual. I had to adapt the ingredients slightly due to what I had on hand, but in the end this was a great Asian-style meal that I'd like to have again.

Korean Beef Noodles


1 5-to-6-ounce package cellophane noodles (I only used about 3/4 package)
1/3 cup soy sauce
5 Tbsp. sesame oil (That is a LOT of sesame oil! I only had about 2 Tbsp. left in my bottle. I added a little oyster sauce and some extra soy sauce to make up for it)
1 clove garlic, minced
1/3 cup brown sugar
1 1/2 Tbsp. apple cider vinegar
12 oz. skirt steak, sliced 1/4 inch thick against the grain (I used a thin-cut sirloin)
1 yellow onion, cut into 1/4-inch wedges 
Kosher salt 
10 ounces shiitake mushrooms, stems removed (I used cremini)
1 cup shredded carrots (from about 3 carrots) 
6 cups baby spinach (about 10 ounces) 


Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. 

Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. 

Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. 

Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. 

Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

Sunday, July 15, 2012

Skillet Cajun Tilapia

This was so easy to put together and the sauce was great - my husband said he would put it on just about anything! I think it would be fantastic with chicken or even shrimp, but for sure we'll be having this again!

Note: The original recipe used flounder, but I subbed tilapia since I already had it. We enjoyed over a garlic brown rice pilaf - Worked great!

Serves 4...and only 205 calories per serving!

Adapted from Skinnytaste


1 tsp. olive oil
4 (6 oz) pieces tilapia fillets (or any white fish such as flounder)
3/4 cup onion, chopped
2 cloves garlic, minced
3/4 cup diced green bell pepper
2 1/2 cups tomatoes, chopped
1 Tbsp. Cajun spice seasoning


1. In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes. 

2. Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately.


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