Noodle Cakes with Coconut-Beef Stir-Fry

Categories: Casseroles- One Dish Meals

Ingredients

• 1 (16oz.)pkg. Chinese-style egg noodles
• 2 Tbsp. soy sauce
• 2 Tbsp. vegetable oil
• Coconut- Beef stir-fry:
• 1 lb. flank steak
• 1 Tbsp. ground turmeric
• 1 Tbsp. chili powder
• 2 tsp. vegetable oil, divided
• 1 tsp. dark sesame oil
• 2 Tbsp. minced fresh ginger
• 3 garlic cloves, minced
• 1 onion, halved and sliced
• 1/4 cup coconut milk
• 1/4 cup chopped fresh cilantro
• 1/2 tsp. dried crushed red pepper

Directions

1. Cook noodles according to package directions; drain. Drizzle with soy sauce, tossing to coat.
2. Place oil in a nonstick skillet over medium-high heat until hot; spread half of noodles in skillet. Cook, without stirring, 6 to 8 minutes or until crisp, turning once. Repeat with remaining noodles. Serve with Coconut-Beef Stir-Fry; garnish as desired.

3. Coconut-Beef Stir-Fry:

4. Cut steak diagonally across grain into 1/8-inch slices, and place in a shallow dish. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill 30 minutes.
5. Pour 1 tsp. vegetable oil and sesame oil into a nonstick skillet; place over medium-high heat until hot. Add steak; stir-fry until browned. Remove from skillet; set aside.
6. Pour remaining 1 tsp. vegetable oil in skillet. Add ginger, garlic and onion; stir-fry until crisp-tender. Stir in coconut milk; cook, stirring often, 2 to 3 minutes or until slightly thickened.
7. Stir in steak, cilantro, and red pepper; cook, stirring often, until thoroughly heated.

Email to a friend | Print this recipe | Back