Stir Fried Beef with Cucumber and Mushrooms
3/4 pound beef rump (sliced approximately 2" x 4-1/2")
1 large seedless cucumber
½ pound fresh mushrooms, sliced
2 tablespoons lite soy sauce
3/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1 tablespoon or more extra virgin olive oil
Garnish:
1/4 cup toasted sesame seeds
Salt, if desired
Freshly ground pepper
Serves 4
Beef should be cut into very thin strips, approximately 2" x 4-1/2".
Mix the oil, soy sauce, sugar, cayenne pepper and toss with beef - marinate and let stand.
Peel cucumber, if desired, and cut in half length-wise, then cut in about 1/8" slices.
Heat wok or large skillet, coat with oil and stir fry beef briskly on high heat. When cooked in a couple of minutes add cucumber and mushrooms, cook until crisp.
Garnish with sesame seeds before serving with steamed rice of your choice.
Thai Fried Noodles
8 ounces whole wheat spaghetti (cooked al dente)
2 tablespoons fish sauce
½ cup white vinegar
5 tablespoons sugar
½ pound pork (thinly sliced, about 1/4" x 2" long)
1/3 cup extra virgin olive oil
4 cloves chopped fresh garlic
2 eggs slightly beaten
4 scallions, sliced
8 ounces fresh bean sprouts
½ cup ground roasted unsalted peanuts
Garnish:
Red pepper flakes
Fresh limes cut into wedges
Serves 4
Noodles should be cooked but firm.
Mix fish sauce, vinegar, and sugar in a bowl, set aside. Heat wok or large skillet, coat with oil and add meat. When raw color is gone, add garlic and continue to stir fry, add eggs and scramble with meat. Add fish sauce to mixture. Stir fry briefly. Add noodles to wok tossing with meat mixture; add the scallions and 3/4 of the bean sprouts (reserving some for garnish). Continue stir frying until sprouts are crisply tender.
Serve immediately with the ground peanuts sprinkled on top and the remainder of the bean sprouts. Accompany with red pepper flakes and limes for individual taste and addition.
First Coast News