Articles & Recipes

A Bowlful of Dinner!

November 10, 2018

 

Fan Fare! Best of Bridge Cookbook by Best of Bridge features lots of meals and tips to help you deal with the midweek madness of meal preparation. As always, the dishes are made using ingredients that are readily available at your local supermarket. Sally and "The Ladies" wish you continued fun and success in your kitchen, and hope you enjoy this delicious cookbook.

 

A Bowlful of Dinner

Convenient and kid-friendly Asian soup noodles get a makeover in this easy and warming recipe. Ditch the seasoning packets and combine the noodles with tasty marinated beef and nutritious veggies ~ dinner in a bowl. What a clever parent you are!

Marinade

1            clove garlic, minced            1

1 tbsp     granulated sugar            15 mL

1⁄4 tsp    minced gingerroot            1 mL

              Grated zest of 1 lemon

2 tbsp     reduced-sodium soy sauce            30 mL

1 tbsp     vegetable oil            15 mL

1 lb         boneless beef top sirloin grilling steak, cut across the grain into 1⁄8-inch (3 mm) thick slices (see tip)      500 g

1 tbsp     vegetable oil            15 mL

3 cups    sliced cremini mushrooms (see tip)             750 mL

2             cloves garlic, minced           

1 tbsp     minced gingerroot            15 mL

1             carrot, thinly sliced           

4 cups    reduced-sodium beef or chicken broth           

4             packages (each 3 oz/85 g) instant (ramen) soup noodles, seasoning packets discarded

5 cups    chopped bok choy (about 1 lb/500 g)            1.25 L

2            green onions, chopped           

Marinade: In a bowl, whisk together garlic, sugar, ginger, lemon zest, soy sauce and oil. Add beef to marinade and stir to coat evenly. Set aside.

In a large saucepan, heat oil over medium heat. Sauté mushrooms for 5 minutes or until starting to brown. Add garlic and ginger; sauté for 15 seconds or until fragrant. Add carrot and broth; bring to a boil. Reduce heat and simmer for 3 minutes or until carrot has softened slightly. Stir in noodles and bok choy; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 2 to 3 minutes or until noodles and bok choy are tender but not mushy and liquid is almost absorbed.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add beef mixture and cook, stirring frequently, for 3 to 4 minutes or until browned but still slightly pink inside. Serve noodles in bowls, topped with beef and sprinkled with green onions. Serves 4.

Tip: To make the steak easier to slice thinly, place it in the freezer for 30 minutes.

Tip: Cremini mushrooms (sometimes labeled "brown mushrooms") are actually mini portobello mushrooms, but are less expensive. Creminis have a deeper flavor than regular mushrooms, but use white mushrooms if you prefer.

 

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