I had another recipe I was going to post before this, but I felt this one was more relevant since it’s made almost entirely of ingredients I bought in this week’s $25 Shopping Cart. This was also fun for me because as much as I love rice noodles, I’ve never actually cooked with them myself. I am bound and determined to keep experimenting with ingredients I’ve never cooked before, so this was a fun change for me.
As I mentioned in my last post, once I’d found that great deal on the round tip beef strips the wheels in my head started rapidly spinning with all the potential dishes I could make. As soon as I had the snow peas I knew exactly what I wanted to go with these two-star ingredients: some light & tender rice noodles. Because I don’t cook with beef that often, I have historically been a little limited in what I use to season it, so I tossed around some potential sauce ideas before I decided ginger and soy-based marinade would be best for what I was thinking of having. It had been a long time since I’d used ginger in any of my food and this seemed like a great time for it to make a comeback.
I was pretty pleased with how well this turned out; it’s always fun to see and taste a dish come out the way you envision it. If I’d had fresh ginger at my disposal I would have definitely used some, since I know it would have revved up the dish. Still, ground ginger works just fine and with some good soy sauce, it flavors the beef beautifully. The snow peas are a nice departure from the standard broccoli that accompanies beef and using rice noodles as opposed to a thicker, heavier noodle-like chow mein complements their delicate texture. This dish is very quick & easy to make too, so it’s a perfect weeknight meal. The longest you’ll spend with anyone ingredient will be the 10-15 minutes it takes to soak the rice noodles. Finally, at about $1.70/person for 3 servings, you can be sure that both your palate and your pocketbook will enjoy making this. Now, on with the show!
Details Recipe Information
In a medium skillet heat a tablespoon or two of cooking oil over medium-high heat. Add the garlic and heat for about 15-20 seconds: just enough to heat it through but not enough to scorch it. Add the beef strips with as little marinade as possible and stir fry for about 2 minutes. Since the meat is cut so thin, this will cook very quickly. Add the snow peas and stir fry for another 2 minutes or until they just begin to soften. In a larger skillet, heat another tablespoon of cooking oil over medium-high to high heat and add the drained noodles. Add the beef and snow peas with all the juices and toss together until everything is combined. Cook for about 3 more minutes and remove from heat.