My friend, Brenna, is always cooking up yummy sounding recipes and I finally harassed her long enough to send me one of her delicious creations! I love when my friends give me meat recipes to post, because I don’t ever come up with any good ones on my own! I also like that this recipe is so versatile; you could make it with chicken, pork, just veggies, and you can essentially put whatever into it that you want! Lets see what Brenna cooked up for us……
I don’t like reading cooking blogs. Everyone has a nicer kitchen (I have GREEN appliances! Yikes.) and more creativity than I do. And they make me fat because I have zero self control and I must eat the entire batch of whatever looks delicious. But I agreed to share one of my favorite recipes with Allyson because it’s just too good not to share! It’s incredibly easy to make and looks impressive- two very important qualities in my book. It’s also very easy to adjust the quantity made and the veggies to suit your taste. I am not a vegetable eater so I let my husband choose what he wanted to have in this stir fry. You could make it even simpler by using a mix from your grocer’s freezer section.
This recipe fed two very hungry grown ups and one toddler who wasn’t impressed. Double the amount of veggies and pasta to make it stretch.
- 4 ounces uncooked pasta
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/2 teaspoon ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preferred stir fry veggies I used two bell peppers and two carrots
- 2 teaspoons sesame oil divided
- 1 1/2 pounds beef steak cut into thin strips
I prefer to begin by cooking my pasta. You can use Asian rice pasta, or any fine pasta like angel hair or vermicelli. Once it’s cooked place on a large platter or in a large bowl and cover with tin foil to hold in the heat.
While the pasta boils combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt, and pepper. This will be a caramel color and somewhat thick in consistency.
In a large skillet or wok, stir-fry the vegetables in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and place on top of pasta. Cover to hold in the heat.
In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir until sauce has thickened. Once finished place on top of the pasta and veggies.
Brenna is from Nebraska, is a full-time student studying English and Theater, she has a rambunctious toddler named Maxwell, and she loves reading and sewing in her spare time (what spare time?!?!). She also loves crafting different baby items and you can check out her Etsy Store here!
Thank you so much, Brenna for taking the time out to write this wonderful post for my blog!