Spicy Beef-Noodle Bowl

I got this recipe from Better Homes & Gardens. It appeared in their January 2009 issue.

Spicy Beef-Noodle Bowl

Makes: 4 servings

Start to Finish: 20 minutes

Ingredients

• 1 lb. boneless beef sirloin steak, cut in thin strips (I made a little over 1 lb.)
  
• 1 Tbsp. cooking oil (I used EVOO)
  
• 2 14-oz. cans reduced sodium beef broth (I only had 1 can of beef, so I did 1 of beef & 1 of chicken broth)
  
• 1/3 cup bottled peanut sauce
• 1-1/2 cups medium egg noodles (3 oz.) (I added 2 cups)
  
• 2 cups broccoli florets (I also added more than 2 cups of broccoli)
  
• 1/4 cup bias-sliced green onions (optional)

Directions

1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. (I made it in a cast iron skillet, rather than a Dutch oven)

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. (I may have boiled it a little too much, so make sure you actually simmer, not boil, or your noodles will be done before you add the broccoli) Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4. (This served our family of 5 very nicely by adding a little extra meat, broccoli & noodles)

***

We enjoyed this recipe. We served it with egg rolls to make it a big more of a meal. It was just spicy enough for me, and had a nice little kick. I didn't know peanut sauce delivered such a punch! This is also a good starting point for many different variations. In the reviews on bhg.com, commenters suggested adding garlic, different vegetables, chili flakes, etc. My husband & I thought it would be really good to add carrots, mushrooms, bok choy, water chestnuts, snow peas and/or bamboo shoots. Like I said, a lot of different possibilities. I'd give it 5 stars.

Challenge Ingredient: Broccoli

This week we're cookin' up BROCCOLI! I knew that broccoli was good for you, but WHOA! I had NO IDEA how good it was for you! It fights all kinds of cancers, repairs sun damage, strengthens bones, prevents cataracts & birth defects...the list goes on and on!!
Some tips on choosing that perfect head of broccoli:

Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing. In addition, they should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.

Broccoli is very perishable and should be stored in open plastic bag in the refrigerator crisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days. (from www.whfoods.com)

It might sound really weird, and I know some of you will gag when I say this, but the way we eat broccoli at our house is... with mayonnaise! We just steam it and dip it in mayo. My kids eat a ton of it that way. Don't knock it till you've tried it! It sounds strange, but it's really good.

One of my favorite, recently found recipes involving broccoli is Chicken Divan. It tastes SO good, uses up leftovers and the best thing about it is the speedy cooking time. This dish takes 8 minutes to cook in the microwave. Yipee! Here's the recipe: (I know you're dying to see it)

Microwave Chicken Divan

15 min | 5 min prep

SERVES 6

• 2 (10 ounce) packages frozen broccoli (or leftover cooked broccoli)
• 2 cups cooked chicken or cooked turkey, diced, sliced, shredded
• 1 cup cheddar cheese or American cheese
• 1 (12 ounce) can evaporated milk or 1 1/2 cups half-and-half
• 1 (10 3/4 ounce) can cream of mushroom soup
• 3 tablespoons lemon juice
• 1 1/4 teaspoons curry powder (or more to taste)
• 1/3 cup parmesan cheese
• 4-5 dashes paprika

1. Place the broccoli in a colander and run under cold water to thaw if needed.
2. Fill the bottom of a 2 quart glass casserole with the broccoli. Cover this layer with the chicken. (I use leftover chicken or turkey, or canned chicken, or even lunch meat.) Finally, cover the chicken with thinly sliced or grated cheese. (1 cup = about 8 slices of cheese.).
3. In a bowl, mix milk, soup, lemon juice, and curry powder with a whisk. Pour this over the cheese.
4. Microwave on High for about 8 minutes, turning the dish halfway through cooking time.
5. Sprinkle with the Parmesan and the paprika. Microwave on High for another minute or two if desired.
6. Note-You can also bake this at 350 degrees for 25 minutes, add the toppings, and bake 5 more minutes.

This is great served over rice, so before you start making it get your rice cooker goin'.

Good luck with this week's challenge! Remember to post by Sunday night. Also, if you have friends or family members who you think would enjoy joining our little cooking challenge, e-mail us at whatsinyouroven (at) yahoo (dot) com. Have a happy week!