Beef and Noodle Stir Fry with Green Beans
Did you all have a great Fourth of July? We spent the day indoors, avoiding crowds in Boston, home to drink sangria and playing risks. I’m terrible at that. In bad seriously. Every day that seemed to rain, and all day, did not. Still, piddled all day nibbling pigs in the blanket and guacamole.
About 23 hours, we climbed to the roof to watch the fireworks. As the first fireworks began erupting, and everyone in my neighborhood started clapping while the heavens opened. Within seconds we were soaked, seeing all the people find shelter down diffusion. We looked at each other, my mascara running all drippy and glasses, and suddenly we were both points, laughing so hard at this unexplainable situation that we and the entire city of Boston, aircraft found. We laughed, we watched the fireworks, we adopt absurd. The fireworks lasted about 20 minutes, as the rain, of course.
It was the best July 4th I’ve had.
Sometimes what you thought you ruin something ends up doing much more memorable. For me, it’s a reminder that I am in control of almost anything, and it’s pretty exciting. This is the publication of letting go and embrace the rain. It is comforting to know that you are in the same situation as others. Sometimes it will rain during the fireworks on July 4th. Such is life, and I think it is very beautiful.
Allow less time and more time laughing in the rain, less time to think about things we can not control, and more time doing the things we love. And now, in midsummer, will spend less time in the kitchen and more time to see life.
Perfect jumped out of the kitchen quickly, if you do not know.
Let’s do it!
This jump starts with very thin slices of skirt. Paste the steak in the freezer for about 15 minutes before carving. That, and a sharp knife, make sure you get as thin slices as possible.
Stir fry goes fast, which is why I like it. But keeping that in mind, it’s best to have all of your ingredients prepared before you start. Assemble ingredients!
Boil half a box of linguine in some salted water until al dente. Reserve some of the starchy pasta water, then drain and set aside.
Meanwhile, add some grape seed oil or vegetable oil to a large skillet or wok over medium high heat. Add beef strips and cook until browned, about 5 minutes.
Remove the beef with a slotted spoon to a plate and add trimmed green beans. Let cook for about 3 minutes, then add garlic and fresh ginger. Let cook for about 3 minutes more.
Return the beef to the pan with any accumulated juices on the plate. Stir to combine and add fresh chopped cilantro, lime zest, lime juice, soy sauce, and chili sauce, like Sriracha. Add noodles along with a splash of the pasta water to loosen them up, and toss to combine.
Serve with some chopped cilantro on top and some extra soy sauce and Sriracha if your heart desires.
And that’s it! A simple, delicious, Summer meal that has you in and out of the kitchen in 30 minutes. The garlic and ginger give it a nice bite, and the noodles soak up all that lovely soy and Sriracha flavor.
I adore cilantro, I think it makes everything taste so fresh, however if you are cilantro-averse, you can substitute basil for a nice herbaceous kick.
Fresh, light and quick recipes. That’s all I want this summer. That, and maybe one or two rainstorms.
Here is the prescription!Beef and noodles sauteed green beans (very adapted from Everyday Food, July / August 2012)
1 tablespoon grapeseed or vegetable oil
1/2 pound flank steak, cut into thin strips
1 pound green beans, trimmed
2 tablespoons grated peeled fresh ginger, grated on a Microplane grater
Grated 4 cloves of garlic with a Microplane grater
1 lemon, juice and zest
3 tablespoons soy sauce
1 teaspoon Sriracha, more if you want (this is so spicy!)
1 cup fresh cilantro leaves, chopped, plus more for garnish
1/2 pound linguine
Place flank steak in the freezer for 15 minutes. Bring a large pot of salted water to boil and add linguine. Cook al dente, reserving some of the cooking water, drain. Set aside.
After 15 minutes in the freezer, cut the skirt steak against the grain into thin slices. Heat oil in large skillet or wok over medium-high heat. Add beef and cook, turning once, until it is done. Remove to a plate with a slotted spoon or spatula.
Add the green beans and cook for 3 minutes. Add garlic and ginger and cook for 3 minutes. Beef back to the pan and add the soy sauce, Sriracha, cilantro, lemon zest and lemon juice. Add the drained pasta to the skillet and sprinkle a little of the cooking water to loosen things up a bit. Mix well until the pasta has absorbed some sauce and everything is well mixed.
Serve with chopped cilantro on top.
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