Cumin-Sichuan Beef & Noodles with Sweet Peppers, Cabbage & Garlic Chives
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 10 Ounces Stir-Fry Cut Beef
- 1/2 Pound Wide Rice Noodles
- 2 Cloves Garlic
- 4 Sweet Peppers
- 1 Bunch Garlic Chives
- 1 Red Onion
- 1/2 Pound Green Cabbage
- 2 Tablespoons Black Vinegar
- 2 Tablespoons Soy Glaze
- 1 Tablespoon Cumin & Sichuan Peppercorn Sauce
Directions
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Wash and dry the fresh produce.
- Heat a medium pot of salted water to boiling on high.
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Peel and thinly slice the garlic.
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Cut off and discard the stem ends of the sweet peppers; remove and discard the seeds.
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Thinly slice the sweet peppers into rings.
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Peel, halve and thinly slice the onion.
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Thinly slice the garlic chives.
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Cut out and discard the cabbage core; thinly slice the leaves.
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Pat the beef dry with paper towels; season with salt and pepper.
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In a large pan, heat 2 teaspoons of oil on medium-high until hot.
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Add the seasoned beef and cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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While the beef cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.
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While the noodles cook, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot.
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Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
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Add the cabbage and half the garlic chives; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.
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While the vegetables cook, in a small bowl, combine the vinegar, soy glaze, 2 tablespoons of water and as much of the cumin and Sichuan peppercorn sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.
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Rinse the cooked noodles under warm water again to loosen them; drain thoroughly. Add the drained noodles, cooked beef and sauce to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the remaining garlic chives. Enjoy!