Beef ‘n Brussels Stir Fry with Soybean Noodles

So I know I’m supposed to be posting only pumpkin and turkey things, but this was our dinner tonight after a double long day and I would like to share it with you.  Because, as much as we’re all searching for, and craving Thanksgivingy food right now, we’re not eating it right now.  We’re saving it for the big day!

So here’s a Thanksgiving-opposite meal you can think of preparing in the days to come…

It’s an incredibly healthy and well balanced meal, and also one without gluten… if you’re a G-free’er.  We all know I’m not, but I do enjoy writing recipes that are for your sake.  And also finding products that help you get there!  For this recipe, I’m using Explore Cuisine’s organic soybean spaghetti  that I’ve purchased from both Harris Teeter and Healthy Home Market. I’ve used many of their products before and have been satisfied with all I’ve tried.  My whole family loves their noodles, and we’re all used to the ‘real stuff’.  But I don’t like to trick my kids into eating something alternative… they knew it was a bean pasta going in.  And they gobbled it up!  It definitely tastes like soybeans, but it’s a very, very good grain-free and super healthy pasta substitute!

The genesis of the meal came as follows:

1. I come home from a long day.
2. I realize I have to feed people.
3. I see a package of stew meat in the fridge.
4. I also see brussels sprouts that really need attention.
5. I start chopping.

And 10 minutes later we had this meal.

So what if you’ve never heard of brussels sprouts in a stir-fry?  It’s great!  (Also seasonal… hooray!!) So, here’s another one of those ‘Abbey guesses what she did in order to share with her friends’ posts.  But as always, the main point of it all is to encourage you to get in your kitchen and play.  No rules.  No wrongs.  Just play.

We don’t do enough of that these days.  Just stop the damn noise and have some fun, y’all.

BEEF ‘N BRUSSELS STIR FRY

WITH SOYBEAN NOODLES

While you’re making the stir-fry, you’re boiling a large pot of water, salting it to the taste of the ocean, and dropping in…

• 8 oz. Explore Cuisine soybean spaghetti 

(or substitute another noodle if you’d like)

Boil for 4 minutes, or until al dente, before draining.  Set aside until the rest of the meal is ready.

In a large skillet, on medium-high heat (mine was nonstick and therefore dry), sear…

• 1 lb. lean, stew meat that you’ve chopped into smaller, bite-sized pieces
• (that you’ve also seasoned well with kosher salt all over)

Sear until golden brown on all sides.

Transfer to a plate and add some light olive oil or canola oil to the skillet.

Add in…

• 1 lb. brussels sprouts, trimmed and halved
• 2 large (mine were mutants, so maybe 3 normal sized) carrots, peeled and sliced on the bias
• 1 medium onion, thinly sliced

Season with more kosher salt. Turn the heat up to high and allow the veggies to sear for about 3 minutes before shaking the pan.  There should be some good color developing on them.

Continue to cook like this, shaking the pan every minute or so, until the veggies are browned and al dente.

Add in…

• 4 cloves garlic, minced
• about 1 inch piece of fresh ginger root, minced (or shredded right in using a microplane)

Stir to incorporate.

Add your 1 lb. seared beef back in.

Deglaze the pan with…

• Oh, I dunno… 1/3 cup of dry, sherry?  Enough to cover the bottom with liquid

Stir from the bottom of the pan to release the brown bits stuck to it and incorporate its flavor into the mix.

Add in…

• Oh, I dunno… about 1/4 soy sauce? (use a tamari or clearly labeled gluten-free soy sauce if you’re gluten intolerant)
• maybe a TB fish sauce
• maybe a TB honey
• a couple tsp seasoned rice wine vinegar
• 2 TB sesame seeds

Stir well.  Taste.  What does it need? More sweet? Add more honey.  More salt?  Soy.  More tang?  Vinegar. More… umph?  Fish sauce.

Once it’s to your liking, toss with your cooked noodles and taste again.  Adjust seasoning if necessary.

Plate and serve with fresh cilantro.

And also a beer.

And I highly recommend some fat squirts of sriracha (not pictured)

It was damn good.  Simple, exciting, and just what this chick needed.

Also, I’m super excited for the cold leftovers tomorrow for lunch.

…

Thanks for reading, y’all!  Whenever I’m not here, I’m over on Instagram… if you’re there too, come and find me!

Enjoy your evening! xo