This week is a short week because we're off skiing on Wednesday! The menu isn't THAT inventive, using a recipe from a few weeks ago (Baked Tilapia over Vegetable Quinoa) and a crock pot recipe, but that's okay! The following week may be a bust too because we get back on Monday and I may be doing some quick recipes throughout the week.
I'll keep you posted if I make anything CRAY-ZY.
Asian Beef with Vegetables
Adapted from Real Simple, March 2011
1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rie wine vinegar (I used sherry, didn't have rice wine vinegar)
1 teaspoon toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1/4 to 1/2 teaspoon crushed red pepper (I just did a shake or two... I don't like to cook too spicy!)
2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces (I had a pot roast in the freezer, so I thawed it and cut is similarly, so that's what I'm using, but yes, this recipe was originally for pork shoulder!)
12 ounces soba noodles (I had the 1/2 package left over from last week's recipe. Perfect!)
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
Chopped peanuts for serving
1. In a 4-6 quart crockpot, stir together the soy sauce, sugar, vinegar, oil, ginger and crushed red pepper. Add the meat and toss to combine. cover and cook until the pork is tender on low for 7 to 8 hours or on high for 4 to 5 hours.
2. 15 min before serving, cook the noodles according to the package and add the bell peppers and snow peas to the water during the last minute of cooking. (I do this step right away and portion the stuff out in glass containers (about 3-4 lunches). This way when the beef is done, I can follow the rest of the steps and just place/pour the remainder on top of the lunch portions!)
3. When meat is done, transfer to a bowl and set aside. Pour the cooking liquid into a lartge skillet and boil until slightly thick, 4 to 5 minutes. Add port and toss to combine. Serve over noodles and vegetables, sprinkle with peanuts.
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