Tuesday, September 27, 2011

Beef Chop Suey with Noodles...

A need to practice with chopsticks prompted this delightful dish from items we had on hand from the fridge and pantry. It was wonderful and I will use this throw-together recipe again.
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 A large wok style pan was my choice for cooking and blending my ingredients. But, any large pan with depth will work. The beef I used was a cooked tri-tip I had on hand. The noodles were pre-cooked and packaged which I found in the produce section of my local grocery store. These two items made my dinner come together quickly with delicious results.
 Prepare the Wok with cooking spray. Add 2 tablespoons of butter, then add sliced mushrooms, snap peas, sliced green onions. I then added my chinese spices I had on hand, which happened to be a chow mein season packet.
After the veggies cooked for a couple of minutes, I added 1 tablespoon of minced garlic and seasoned with garlic pepper to taste.
 While that was cooking on medium heat....I sliced about 1/3 of the tri-tip into thin slices. Prepare the Au Jus packet with 1 cup of cold water, and mix well. After blended, stir the Au Jus mix into the veggie's.
 The beef was then cut into bite-size pieces while the gravy blended with the veggies. Stir the veggies gently and add the beef. Reduce the heat to low and simmer.
 Rinse the noodles in cool water. *Follow directions on the package. 
Set aside, and let the noodles drain.
 Add the noodles with a gentle motion, blending sauce and meat/veggies together.
 Ready to Serve...
 Fried onions make a great garnish.
Full of Flavor, Dinner is Served with Style... 
*PS. Host a Chinese Dinner for family or friends, don't forget the chopsticks!
YUM...I think...I'm ready...for seconds...please!
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