That many? I love you. Take a bow.
Hi, my name is Debby, and I used to rely on frozen processed dinners, and drive-thru places to feed my young son. I was a frazzled, working mom of a little kid -- and I was supporting him on my single income. Of course, a little kid loves those Happy Meals and toys that comes with it. But, little boys grow up, and they eat a LOT of food! I'm thankful that it was a Food Network show "30-Minute Meals" that helped me reform my pantry staples so that I could put a homemade dinner on the table, very quickly, and I felt good about it. I felt like "Super Mom".
I give some fast-food chains credit, for trying to add healthier selections. But have you checked out their prices lately? Today, I can cook dinners, that includes these beautiful fresh veggies and aromatics for about the same price-- or even less. If I can get dinner on the table in 30 minutes, or less, I consider this to be a win-win for me, and for the family that I love.
cook with-- it has a little bit of kick, but won't turn you into a fire breathing dragon. A fourth of the marinade is added to the meat, and set aside.
The trick to stir-fry is using high heat, and having all of your prep work ready to go. I invested in buying a Chinese Wok, and I love cooking with it. (You'd be surprised at how inexpensive they are to buy.) A cast-iron skillet would work well.
Working fast, I cooked the onion, peppers and jalapeno for just a few minutes...
...set them aside, on a plate.
Keeping the Wok/skillet on high, add a little more vegetable oil and evenly spread out the meat. Cook for less than a minute, then turn over.
Return the veggies to the Wok/skillet, then add the remaining marinade/sauce. Stir, to combine and turn the heat down to low to bring the sauce to a simmer.
Turn off the heat, then add your noodles. (The recipe says to drain them, but they clump up a lot. Next time, I'll remove the noodles from the pot directly to the stir-fry, so any reserved water can be used to thin the sauce, if it becomes too thick...which it didn't.)
The garnish of fresh cilantro and fresh basil (yep, I always keep those in the fridge or growing in our garden) is one of the most essential ingredients. I squeezed most of the juice of one small lime on top.
When it's been a long day at work, for us, food styling isn't going to happen. We're hungry, and I want to serve this while it's hot!
TASTING NOTES: Visually, it's a colorful dish. It smells wonderful. The marinade is an alchemy of traditional Thai flavors, and the red curry paste worked just great. I do like rice noodles a lot, but in a pinch, I could use linguine. The flank steak was super tender, and I loved the brightness from the lime. Doubling the beef, I thought, wasn't a bad idea at all. I increased the ginger a bit, and it came through without being overpowering. Oh, and the rice noodles were just fine-- even after all the years. (I won't wait to long to use them, either!)
I can see a lot of versatility with this recipe-- the marinade could be used with shrimp or even chicken. I'll buy some more red chili paste, as I would imagine this would be great with the marinade.
This is super easy to make. Other than some chopping prep work, this can easily be on the table in 30 minutes, or less. Ree, you did it again!
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