9 December 2022 Slow Cooker Ropa Vieja

Slow Cooker Ropa Vieja

December 9, 2022 By

I spend 20+ years in South Florida and love Cuban food, which is easy to find there and delicious. Since moving north, I’ve not found it in many places, and if I have, it just isn’t the same.

Ropa Vieja

I was so excited when one of the avid contributors to my Food & Wine Chickie Facebook page, Cathy, shared her recipe for Ropa Vieja, one of my favorite Cuban dishes. The dish is named Ropa Vieja as it translates to “old clothes”, a reference to the beef’s shredded/tattered appearance.

While there are many regional variations of this dish, the basic concept of that of braised flank steak with vegetables that’s cooked until the meat’s VERY tender and can easily be shredded. Cathy’s recipe is cooked in the slow cooker, so set it and forget it. In her recipe, she uses green and red bell peppers, but I prefer all red so the below reflects that…and I added garlic, cause everything’s better with garlic. Many remove the carrots before serving, but I like the sweetness of cooked carrots, so they stay in for me.

I serve my Ropa Vieja with white rice and black beans with a nice squeeze of lime. The meat is also AMAZING in tacos and freezes very well for a few months.

Ingredients”

  • 1 Tbsp. olive oil
  • 2 – 3-pound flank steak
  • 1 tsp. each salt and pepper
  • 1 red bell pepper, sliced
  • 1 small yellow onion, chopped
  • 1 6-ounce can tomato paste
  • 1 14-ounce can tomato sauce
  • 1 cup of water
  • 2 carrots, chopped
  • 5 garlic cloves, whole
  • 3 bay leaves
  • ½ cup olives with pimiento and ¼ cup of the juice they come in
  • 2 Tbsp. white vinegar
Flank Steak
Ropa Vieja Ingredients

Directions:

  1. Over medium-high heat, warm the olive oil in a skillet.
  2. Season the steak with salt and pepper and add to the hot skillet. Brown the meat on both sides, about six minutes total.
  3. Place the browned meat, then all the other ingredients, in the slow cooker. Cook on high for four hours (of 8 hours on low) or until meat is very tender and falling apart. 
  4. With two forks shred apart the meat into stringy strands.
  5. Serve over white rice.

Makes six servings.

Cheers,

Veronique

Filed Under: Beef, Cuban, Entrees, Slow Cooker Tagged With: , , , ,
27 December 2021 Reverse Seared Roasted Prime Rib

Reverse Seared Roasted Prime Rib

December 27, 2021 By

This is the ultimate prime rib technique. I’ve used it the last two Christmases and it produced superior results and I highly recommend it. I very skeptical when I saw the beef would roast at 150 degrees Fahrenheit, but, it’s simply brilliant.

Reasons to love this technique:

  1. Set it and forget it for five ½ – six ½ hours!
  2. It comes out of the oven and MUST rest for 45-60 minutes allowing you to use the oven for other purposes, like making Fail Proof Yorkshire Puddings.
  3. The slow and low temperature creates a perfect cook from edge to edge. No more bullet of raw beef in the center and gray/overcooked meat on the outside.
  4. As long as you keep the cooked beef covered loosely in foil, you can determine the exact time you’ll serve dinner because all you need before slicing is 10 minutes in the hot oven. This is awesome!

Technique:

  1. This works with a bone-in (a must), well-marbled prime rib from three-12 pounds. I typically make a four to five-pound roast to feed four-six people.
  2. The day prior to your dinner party, take the beef out of the packaging and place on a rack in a roasting pan and place in the fridge uncovered.
    • The early morning of your dinner, apply a very generous coating of black pepper and kosher salt to the roast and put back in the fridge until ready to cook.
    • Two hours before cooking, take the roast out of the fridge to allow to come to room temperature.
    • Place the roast, still on the rack in the roasting pan, in a 150-175 degree Fahrenheit oven (some ovens won’t stay on at 150 degrees, so raise to 175 degrees if that happens). I cook mine at 150 degrees. Place an instant-read thermometer in the center of the roast (make sure it doesn’t touch a bone). Cook for five ½ – six ½ hours, until the thermometer reads 120 degrees for rare, 130 for medium-rare or 135 for medium. Anything more cooked than medium is a sin, don’t be sinful. For a five-pound roast, mine took just over 6 hours.
    • Once the roast reaches the desired temp, 120 degrees at my home, take out of the oven and tent it loosely with foil. Allow the roast to rest for 45-60 minutes.
    • Raise the oven temp to 500 degrees and place the roast back in the oven, without the foil, for 10 minutes to crisp up on the outside. I only crisped mine up for seven minutes, but will go the full 10 next time for a deeper brown color.
    • Serve at once!
    See the ‘crust’ that forms from sitting overnight in the fridge?
    Look at the yummy crust!

    The fabulous person whose method this is, is J. Kenji López-Alt, a stay-at-home dad who’s moonlighted as a culinary consultant of Serious Eats. Read all about the fascinating testing he did to come up with this perfect method on Serious Eats. This guy’s changed my Christmas dinners forever and I’m very grateful!

    Please let me know how your prime rib turns out when you try this method!

    Cheers,

    Veronique

    Filed Under: American, Beef, Entrees Tagged With: , , , ,
    24 December 2021 Josee’s Beef Stroganoff

    Josee’s Beef Stroganoff

    December 24, 2021 By

    In our family, my sister makes the very best beef stroganoff. Hers is the recipe my grandma used and it’s rich, comforting and perfect on a cool night.

    Beef Stroganoff was invented and named after Count Stroganoff, a member of a Russian elite family, by his personal chef.

    In the original recipe, beef bouillon granules are added to boiling water to create a broth. I’m simply using beef broth and it’s an adequate substitute.

    Serve this dish the day after making it as it gets better as it sits. You just need a side of long grain white rice for a perfect pairing.

    Ingredients:

    • 2-pound sirloin, sliced into 2” strips
    • 4 Tbsp. all-purpose flour
    • 1 small onion, diced
    • 1/2-pound mushrooms, sliced
    • 3 Tbsp. butter
    • 1/4 cup vegetable oil
    • 2 cups hot beef broth
    • 3 Tbsp. Worcestershire sauce
    • 3 Tbsp. tomato paste
    • 1 tsp. salt
    • 1/2 tsp. black pepper
    • 2 bay leaves
    • 1/ tsp. thyme
    • 1 cup sour cream
    • Cooked white rice
    Cut Beef Into Strips
    Sprinkle Beef with Flour
    Sauté Beef
    Add Broth to Beef
    Beef Stroganoff Simmering

    Directions:

    1. Coat the beef strips with the flour, set aside.
    2. In a medium Dutch oven or heavy pot, sauté the onion and mushrooms with the butter over medium heat until softened, about 5 minutes, stirring frequently.
    3. While the vegetables cook, in a large heavy skillet, heat the oil over medium-high heat. Add the beef strips and cook for about 5-7 minutes until the beef has browned, stirring a few times to prevent scorching. Add the hot broth to the beef and stir to scrape down any brown bits from the bottom of the pan. Cook for 1 minute.
    4. Add the broth and beef to the vegetables and stir to combine.
    5. Add the Worcestershire sauce and tomato paste and stir to combine.
    6. Add the spices and the sour cream and stir again to combine.
    7. Lower the heat to low, cover and simmer for 2 1/2 – 3 hours, stirring occasionally, until the beef is tender.
    8. Serve with rice

    Makes 4-6 servings depending on how hungry your family is.

    Filed Under: American, Beef, Entrees Tagged With: , , ,
    7 January 2021 Quebec Meat Pies (Pâtés a la Viande or Tourtières)

    Quebec Meat Pies (Pâtés a la Viande or Tourtières)

    January 7, 2021 By

    Meat pie, pâté a la viande, tourtière….there are so many names for the popular Quebec dish! The idea is a mixture of cooked ground meats baked between two flaky pastries.

    Where I’m from in Quebec, the holidays simply wouldn’t be joyous without a meat pie on our Christmas tables. There are a gazillion versions, typically passed down from generation to generation, and every family claims theirs is the best and THE recipe.

    My one criticism of the meat pie is that depending on how fatty the meats are, the pie can be dry. In my family, we use a mixture of pork and beef and it’s still what I prefer. Once in a while, I add small cubes of potatoes and that’s tasty too. This year, I saw someone on one of my Canadian Facebook pages that said her family uses mashed potatoes in their meat pies. What!!?? Then I thought…mmmm….wouldn’t that make the meat mixture creamy and not crumbly/dry? The answer is 100% YES!! These were the best meat pies I’ve ever had and I’ll always make them with mashed potatoes going forward.

    My Snack of Leftover Mixture

    For this Quebec Tourtière recipe, I make a double batch of my buttery Fail Proof Pie Crust recipe and for the two, double-crusted meat pies. Simply omit the sugar in the crust recipe as this is a savory pie.

    Ingredients:

    • 2 large or 3 medium Russet potatoes, cut into chunks
    • 2 Tbsp. vegetable oil
    • 1 ½ pounds ground beef (80%/20% fat)
    • 1 ½ pounds ground pork
    • 2 small onions, diced
    • 1 cup brewed medium roast coffee
    • 1 cup beef broth
    • ¼ tsp. ground cinnamon
    • ¼ tsp. ground nutmeg
    • ½ tsp. ground clove
    • 2 tsp. salt
    • ½ tsp. black pepper
    • 4 9” pie crusts
    • 1 egg + 1 Tbsp. water stirred well
    Mashed Potatoes and Meat Pot
    Meat with the Mashed Potatoes Combined
    Eggy Crust for Sealing
    Meat Pie Ready for Baking

    Directions:

    1. Place the potato pieces in a medium saucepan and cover with water. Over high heat, bring the water to a boil then turn the heat down to medium and simmer for about 20 minutes, until the potatoes are fork tender. Drain very well and return the potatoes to the pan to dry for a few minutes then mash well with a potato masher. Set aside.
    2. In a large saucepan over medium-high heat, warm the oil then add the ground beef and the ground pork and cook for 4-5 minutes, stirring occasionally, until no longer pink. Add the onion and continue cooking for 3-4 minutes until the onion has softened. Add the coffee, broth and all the spices and stir well. Cook over medium heat for 10 minutes until some of the liquid has evaporated. Add the mashed potatoes to the meat mixture and still until well-distributed and the potatoes have absorbed the liquid.
    3. Preheat oven to 350 degrees.
    4. Place a pie crust in each of two 9” pie plates. Add enough of the meat mixture to the two pies so that the meat is a bit above the height of the pie plate (you may have some leftover meat which is delish eaten out of a bowl as a side treat). With wet fingers from dipping in water, wet the crust on the lip of each pie to create the ‘glue’ that will adhere to the top crust. Cover with the remaining two crusts and crimp the bottom and top crusts together to ensure they’re sealed. Cut some slits in the top crusts to create a way for extra moisture to escape. Brush the egg mixture over the pies. Place the pies in the oven and bake for 45 minutes, until the pies crusts are golden brown.
    5. Enjoy the pies right away or cool completely and place in zip top bags then in the fridge for up to 4 days or in the freezer for up to 2 months. To reheat, bring the pies to room them and bake in a 325-degree oven for about 10 minutes.

    Makes two 9” meat pies serving 6-8 each.

    Filed Under: Beef, Canadian, Entrees, Pork Tagged With: , , , ,
    3 January 2020 Romanian Mici (Mititei)

    Romanian Mici (Mititei)

    January 3, 2020 By

    Mici also known as Mititei (Romanian for “small ones”) is a Romanian dish of mini sausage-shaped grilled ground meat made from a mixture of beef, pork and sometimes lamb blended with various spices, including smoked paprika.

    This recipe is from my friends Jeff and Iulia Orel. Iulia hails from Romania and her American husband, Jeff who’s a chef, has made it his mission to recreate and perfect the dish they’ve enjoyed while visiting Romania.

    Jeff and Iulia Orel (Photo by Jeff & Iulia Orel)

    Ingredients:

    • 1 ½ pounds ground beef
    • 1 ½ pounds ground pork butt
    • 2 tsp. sea salt
    • 2 tsp. white pepper
    • 2/3 tsp. smoked paprika
    • ¼ tsp. coriander
    • ½ tsp. cumin
    • ½ tsp. cimbru (use savory if cimbru is unavailable)
    • 3 tsp. garlic powder or 4 cloves minced into a paste
    • 100 ml sparkling water ( ½ cup)
    • 2 tsp. baking soda 
    • Raw Mici (Photo by Jeff & Iulia Orel)

    Directions:

    1. In a mixing bowl, combine all ingredients except for the water and the baking soda. Mix thoroughly. Cover tightly, or vacuum seal and refrigerate for 24 hours to allow the mici to develop their distinct flavor.
    2. When you are ready to make the mici, build a fire and let it burn down to coals, no flames. Alternatively, preheat your grill to 500F.
    3. While the wood is burning down to hot coals, I make the mici.
    4. In a mixing bowl, add the mici mixture, the sparkling water and the baking soda and mix well with your hands until the mixture feels “sticky”. Jeff recommends using your hands, grabbing large handfuls and crushing them in your hands like you would to crush tomatoes.
    5. Line a baking sheet with aluminum foil, set aside.
    6. Get a bowl of cold water to wet your hands periodically if the meat becomes too sticky.
    7. Using a scale, weigh out the meat into 1 ¾ ounce portions (27 portions if you don’t have a scale) and roll them tightly into balls, like you would do with meatballs.
    8. Roll out each mici into cylinder shapes like mini sausages (refer to the above photo of raw mici as reference).
    9. After the coals are hot, lower the grate as low as possible. Having a spray bottle with water is a good idea in case of flares ups when grilling – flames would negatively impact the flavor and texture of the mici.
    10. Place the mici on the grill, the key is to not mess with these, let them form a light crust before you turn them. Flip them once during cooking and let them be. Grill until the internal temperature reaches 140-145F (we know it’s recommended for the temperature to reach 160F, but at that temp, the mici will be less juicy. Up to you!), 8-15 minutes. The mici should have an elastic texture when you squeeze them and they’re done.
    Grilled Mici (Photo by Jeff & Iulia Orel)

    Serve immediately!

    Note: The mici are best if served with Hrean, a horseradish condiment but yellow mustard would also work. To make your own Hrean, microplane a 3″ piece of fresh horseradish into 1 ½ Tbsp. sour cream.

    Yields: 27 mici, 1 ¾ ounce each

    Cheers,

    Veronique

    Filed Under: Appetizers, Beef, Cuisine Type, Pork, Romanian, Snacks, Starters Tagged With: , , , , ,
    25 September 2018 Braised Beef Short Ribs

    Braised Beef Short Ribs

    September 25, 2018 By

    Fall’s here and I’m now starting to crave slow braises and roasts. I enjoy the whole process – searing the meat, sautéing the vegetables, splashing wine and broth. Smelling the awesome aromas in the house as the short ribs or the roasts braise in the oven is truly intoxicating!

    While I was visiting my favorite craft butcher, Denville Meat Shop (https://www.denvillemeatshop.com), last week, I saw amazing-looking short ribs and I knew they’d be perfect for dinner for the out-of-town company I was entertaining.

    I serve these beauties and creamy mashed potatoes in casual bowls for a rustic look. I also love serving short ribs over creamy soft polenta also. Depends on the mood.

    Ingredients:

    • 3 Tbsp. vegetable oil
    • 1 tsp. each salt and pepper
    • 6 large bone-in beef short ribs
    • Large Spanish onion, diced
    • 3 large carrots, chopped
    • 1 pound Cremini mushrooms, sliced
    • 2 Tbsp. tomato paste
    • 3 cups dry red wine, like a Cabernet Sauvignon
    • 4 cups beef broth
    • 2 bay leaves
    • 1 Tbsp. fresh thyme

    Directions:

    1. Preheat oven to 300 degrees.
    2. Over high heat, warm the oil in a large Dutch oven (I actually used two medium-sized ones).
    3. Sprinkle the salt and pepper all over the short ribs.
    4. Sear the ribs in the hot oil until browned, about 2 minutes on each side. Place the ribs on a plate.
    5. Lower the heat to medium-high, add the onion and carrots and cook for 5 minutes until slightly-browned, stirring occasionally. Add the mushrooms and continue cooking for another 3 minutes, until mushrooms have softened. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot (the fond). Add the bay leaves, the thyme and the seared short ribs to the pot then cover and place in the oven to braise for 4-6 hours. Check that the cooking liquid doesn’t seem dry every 30 minutes. If liquid seems low, add ½ cup more beef broth.

    Makes 6 servings.

    Cheers,

    Veronique

    Filed Under: American, Beef, Entrees Tagged With: , ,
    7 May 2018 Two Cheese Baked Macaroni

    Two Cheese Baked Macaroni

    May 7, 2018 By

    I love making big batches of marinara sauce and freezing some for easy weekday dishes. I took out 2 cups of sauce from the freezer and added it to some cooked ground beef, combined that with leftover Ricotta cheese and the recipe came together in the time it took to boil the macaroni and it’s tasty and satisfying….and cheesy.

    Ingredients:

    • ½ pound macaroni pasta (I use Delverde brand)
    • 2 Tbsp. olive oil
    • 1 pound ground beef, I use 20% fat
    • Pinch of salt and pepper
    • 2 cups Easy Marinara Sauce (or other marinara sauce)
    • ½ cup Ricotta cheese
    • I cup grated Mozzarella cheese

    Directions:

    1. Preheat oven to 400 degrees.
    2. Cook pasta 1 minute short of the directions state on the packaging.
    3. In a large sauté pan over medium-high heat, warm the oil. Add the beef, the salt and the pepper and cook, stirring frequently, until the meat is no longer pink, about 5 minutes. Lower the heat to medium and add the sauce. Cook for about 10 minutes, stirring occasionally.
    4. Add the cooked pasta and the Ricotta to the sauce and gently toss to combine. Place the pasta in a baking dish, top with the Mozzarella and cook for about 15 minutes, until the cheese is melted and golden brown.

    Makes 2 generous entrée-size servings.

    Filed Under: American, Beef, Cheese, Entrees, Italian, Pasta Tagged With: , , ,
    27 February 2018 Easy Veal Saltimbocca

    Easy Veal Saltimbocca

    February 27, 2018 By

    Veal Saltimbocca

    Veal Saltimbocca Over Spinach

    Veal Saltimbocca is a specialty in Rome and is a simple dish of veal scallopini, wrapped in Prosciutto and fresh sage, sautéed then served in a buttery pan sauce.

    When I lived in South Florida, there was a place called La Pergola in Hollywood that was fantastic, in the most perfect old school Italian way. I’d often go there solo with a book and watch the all-male staff work the front of house with flair and a bit of flirtiness. My go-to meal was a tableside Caesar salad and the fantastic Veal Saltimbocca. The veal wasn’t a complicated dish, but it was tender, flavor-packed with sage leaves and spinach and a favorite.

    I hadn’t made Veal Saltimbocca in 20 years when an urge for the classic came over me last week. In this version, there isn’t a ton of butter-laden sauce, but it’s still great and a bit lighter. The spinach component from the original dish comes in the form of garlic sautéed spinach, which eliminates the need for pasta for those nights where going low-carb is wanted.  

    PS: Don’t like veal? Simply use chicken scallopini.

    Veal Saltimbocca

    Wrapping Veal with Prosciutto

    Ingredients:

    • Large bunch of sage leaves (will need about 15 leaves)
    • 2 veal scallopini (about ½ pound), pounded thinly and evenly
    • 4 slices Prosciutto
    • 4 Tbsp. butter, divided
    • 2 Tbsp. olive oil
    • 2 garlic cloves, sliced thinly
    • 16 ounces baby spinach
    • Pinch of salt and pepper
    • Splash of white wine or Marsala wine
    • Pinch of salt and pepper

    Directions:

    1. Preheat oven to 375 degrees.
    2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
    3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
    4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
    5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
    6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.

    Serves 2.

    Easy Veal Saltimbocca
    Serves 2
    An easy and delicious veal dish that originated from Rome.
    Write a review
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    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Prep Time
    10 min
    Cook Time
    15 min
    Total Time
    25 min
    Ingredients
    1. • Large bunch of sage leaves (will need about 15 leaves)
    2. • 2 veal scallopini (about ½ pound), pounded thinly and evenly
    3. • 4 slices Prosciutto
    4. • 4 Tbsp. butter, divided
    5. • 2 Tbsp. olive oil
    6. • 2 garlic cloves, sliced thinly
    7. • 16 ounces baby spinach
    8. • Pinch of salt and pepper
    9. • Splash of white wine or Marsala wine
    10. • Pinch of salt and pepper
    Instructions
    1. 1. Preheat oven to 375 degrees.
    2. 2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
    3. 3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
    4. 4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
    5. 5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
    6. 6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.
    Notes
    1. Not a fan of veal? Use chicken instead!
    Food & Wine Chickie Insider https://www.foodandwinechickie.com/

    Filed Under: Beef, Entrees, Italian, Veal Tagged With: , , ,
    14 October 2017 Mini Meatball Tomato Basil Soup

    Mini Meatball Tomato Basil Soup

    October 14, 2017 By

    My guy’s been asking me to make his childhood favorite – tomato soup with mini meatballs, for a while now. I just didn’t get it…what could be better than rich tomato soup on its own, or perhaps served with a melty grilled cheese? Mini meatballs and tomato soup is actually better, that’s the answer.

    Last weekend, I finally agreed to try to replicate this soup from my hubby’s childhood in The Netherlands and he loved it! I used my tomato basil soup as the base and just made tiny, the size of large marbles, meatballs that simmered in the rich soup.

    To make things really easy, I used my stick blender to pure the soup but you could follow the recipe and use a standard blender also – up to you how much clean up you’re looking to do!

    Ingredients:

    • Recipe for Tomato Basil Soup
    • 1 pound ground beef
    • 1 large egg
    • 2 Tbsp. bread crumbs
    • 1 tsp. Worcestershire sauce
    • 1 Tbsp. grated Parmesan cheese
    • 1 tsp. each, salt, black pepper and dry basil

    Directions:

    1. Make the soup according to the linked recipe. Once the soup is cooked and has been pureed, turn the heat to low and keep warm.
    2. In a large bowl, combine all the remaining ingredients and stir to fully combine, making sure to not over mix. I use my hands for this. For meatballs the size of a large marble. Add the mini meatballs to the simmering soup and cook, stirring occasionally, for 20 minutes.

    Makes 6 servings.

    Filed Under: American, Beef, Dutch, Soups Tagged With: , , ,
    29 September 2017 Sesame Beef Lo Mein

    Sesame Beef Lo Mein

    September 29, 2017 By

    I’ve been using Blue Apron on and off for a few years and always love their recipes, fresh ingredients and simple-to-follow-directions.

    Last week, our favorite of three meals was the Sesame Beef Lo Mein with its big flavors and slightly chewy, fabulous noodles.

    Blue Apron’s allowing me to publish this recipe that I can’t wait to try again.

    Ingredients:

    • 10 ounces ground beef
    • ½ pound fresh lo mein noodles
    • 3 ounces fresh shishito peppers, chopped
    • 2 cloves garlic, minced
    • 1 lime, quartered
    • ½ pound baby bok choy, chopped
    • 1 tsp. each chopped fresh cilantro and fresh mint
    • 2 Tbsp. sushi sauce
    • 1 Tbsp. sesame oil
    • 1 Tbsp. Sambal Oelek

    Directions:

    1. Preheat the oven to 475°F.
    2. Heat a small pot of salted water to boiling on high.
    3. Roast the peppers: Place the peppers on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 7 to 8 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.
    4. Start the beef: While the peppers roast, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Add the garlic and bok choy to the pan. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add ⅓ cup of water and as much of the sambal oelek as you’d like (I used the full amount), depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until saucy. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
    5. Cook the noodles: While the bok choy cooks, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.
    6. Finish the noodles & plate your dish: To the pan of cooked bok choy and beef, add the cooked noodles, roasted peppers, sesame oil, sushi sauce, and half the reserved noodle cooking water. Season with salt and pepper. Cook on medium high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
    7. Divide the finished noodles between 2 dishes. Garnish with the cilantro and mint (tearing the mint leaves just before adding). Serve with the remaining lime wedges on the side.

    Makes 2 servings.

    Filed Under: Asian, Beef, Pasta Tagged With: ,
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