Thursday Night Menu: First Day of Fall Edition

Happy first day of autumn. According to my sources summer officially ended yesterday at 10:55 pm MDT. Sigh. I’ve pulled out the sweaters, but have not put away the shorts. JeffW updated us on Homer yesterday. His cast has been removed. No word yet on his permanent placement.  But more cute pix.

On to dinner. This is not a very fall oriented menu, I’ll get to those in later weeks.  This menu is a quick and flavorful stir-fry of no particular origin. If you can’t find the broad rice noodles, whatever you like will do just fine. I like the broad ones because they hold the sauce and lots of sesame seeds. I keep sesame seeds around like salt and pepper, so I add that at the table and it’s a nice touch to both the carrots and beef dish.  The yogurt and pineapple provide a cool finish.

On the board tonight:

  1. Spicy Beef & Broccoli
  2. Rice Noodles (broad style)
  3. Sweet & Sour Carrots
  4. Crushed pineapple and vanilla yogurt

Spicy Beef & Broccoli

  • 1 lb sirloin or London broil, sliced very thin (easiest to do if slightly frozen)
  • 1 green pepper, chopped
  • 2 tbsp olive oil
  • 4 green onions, chopped
  • ½ tsp crushed red pepper flakes
  • 1 tsp crushed garlic
  • 1 tsp ground ginger or 1 tbsp minced fresh ginger
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • ½ cup or more of chicken broth
  • 2 tbsp honey
  • 2 cups broccoli crowns
  • ½ cup Spanish peanuts

large skillet or wok

Heat 1 tbsp of oil and sauté onions, peppers,  fresh ginger and garlic quickly. Add more oil as needed, add beef and stir quickly until beef is cooked through. Combine red pepper flakes, cornstarch, soy sauce, broth, honey, and mix well. Add to meat, bring to boil, reduce heat and let simmer 5 minutes. Add broccoli crowns, cover and steam for 2 to 3 more minutes (you want broccoli bright green, but still slightly crisp). Toss with peanuts. Serve over rice noodles.

Sweet & Sour Carrots

  • 16 oz pkg. sliced frozen carrots
  • 1 cup chicken broth
  • 2 tbsp red wine vinegar
  • 2 tbsp brown sugar
  • 1 tbsp corn starch
  • 2 green onions, sliced

small skillet or wok and small bowl

Mix ½ cup broth with cornstarch, vinegar, sugar and set aside.

Heat remaining broth, add carrots and onions, cook until carrots are tender, yet crisp. Add cornstarch mix, heat to quick boil, stirring constantly until sauce thickens and then remove from heat.

Shopping list:

  • 1 lb sirloin or London broil
  • 1 green pepper
  • 1 tsp ground ginger or 1 tbsp minced fresh ginger
  • 16 oz broccoli crowns
  • 4 oz Spanish peanuts
  • 16 oz pkg. sliced frozen carrots
  • 16 oz chicken broth
  • 1 bunch green onions
  • 16 oz vanilla yogurt
  • Fresh crushed pineapple
  • Rice noodles

Also: red wine vinegar, brown sugar, cornstarch, olive oil, soy sauce, crushed garlic, honey, red pepper flakes, sesame seeds (opt)