Beef and Cabbage Stir Fry with Peanut Sauce

INGREDIENTS:

• 8 Ounces Rice Noodles
  
• 1/4 Cup Smooth Peanut Butter
• 1/3 Cup Orange Juice
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 2 Teaspoons Sugar
• 4 Teaspoons Canola Oil, Divided
• 3 Cloves Garlic, Minced
• 1/2 Teaspoon Crushed Red Pepper Flakes
  
• 1 Pound Sirloin Steak, Trimmed and Thinly Sliced
  
• 1 Small Head Savoy Cabbage, Thinly Sliced
• 2-5 Tablespoons Water
• 2 Medium Carrots, Grated
• 1/4 Cup Chopped Roasted Peanuts

DIRECTIONS:

• Place rice noodles in a bowl, cover with very hot tap water and soak for 25 minutes (Do not over soak).
• Meanwhile, whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons oil in a wok over medium-high heat, add garlic, crushed red pepper and cook, stirring, until fragrant, about 30 seconds.
• Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes, then transfer to a bowl.
• Reduce heat to medium and swirl in the remaining 2 teaspoons oil.
• Add cabbage, 2 tablespoons water, soaked rice noodles, and cook, stirring, until cabbage begins to wilt, 3 to 5 minutes.
• Add carrots (and more water if needed to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more.
• Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine.
• Serve sprinkled with peanuts.

This sweet peanut sauce goes great with this stir fry and could be used in so many other dishes. If it needs another kick, like it did for Dean Bean, top with sriracha sauce. This stir fry weighs in under 365 calories per serving (sriracha is only an additional 5...)!
Enjoy!

This recipe was adapted from one found in Eating Well magazine.

Shangri-La Beef and Carrot Rice

Shangri-La Beef

INGREDIENTS

• 1 Tablespoon Regular Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Chinese Rice Wine
• 1 Tablespoon Cornstarch
• 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  
• 2 Tablespoons Vegetable Oil
• 14 Dried Red Chiles
• 2 Tablespoons Garlic, Minced
• 4 Green Onions, Cut Into 2 Inch Pieces
• 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
• 1 Tablespoon Chili Bean Paste
• 1 Tablespoon Hoisin
  

DIRECTIONS:

• Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
• Add beef and toss well, coating evenly, then let stand for 10 minutes.
• Heat oil over high heat in a wok, swirling to coat all sides.
• Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
• Add green onions and bell pepper and cook until green onion wilts.
• Add chili bean paste and hoisin sauce and toss to coat evenly.
• Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1/2 Cup Grated Carrot
• 1 Teaspoon Vegetable Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Grated Ginger

DIRECTIONS:

• In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
• Cover and cook until all the liquid is absorbed, about 10 minutes.
• Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan