Sorry to leave you all with no new recipes as of late. I am super excited to have my computer up and working again! It has a power cord that sometimes does not charge, but somehow my husband got it to work!! So I am really happy to be back with a lot of new recipes. Hopefully they will all be up within the week.
We've been really pleased with the delicious new dishes we have been trying lately. Everything has been quite tasty, but I wanted to start off with the one that was our favorite. We have actually made this twice since my little hiatus. It is a really good alternative to Beef Stroganoff, and has just a hint of horseradishy kick. It is simply delicious over egg noodles, although Matt did take some for lunch over rice so feel free to choose your favorite!
This recipe comes to us from Penzey's. It was a tear-off recipe card in their retail store a couple months ago, and seeing it influenced me to purchase a small jar of their natural wasabi powder to try this dish. This dish is simple enough to be completed in a half hour or less, and while it says it serves 2, we found that it made enough for 4 meals.
-8 oz. strip steak (I'll be honest, we go cheap on the meat in the Kiefer Kitchen, so we used 8 oz. of those stir fry beef strips and it worked great! Double the recipe and use a pound of meat for plenty of leftovers)
-1/4 teaspoon powdered ginger (plus a little extra to sprinkle on noodles)
-1/4 teaspoon granulated garlic (plus a little extra to sprinkle on noodles)
-1/4 teaspoon ground pepper
-4 oz. egg noodles, wide or extra wide (we just made the entire bag...and had leftovers)
-2 teaspoons olive oil
-2 teaspoons rice vinegar (found near the Asian foods section, this stuff rocks and we use it a lot)
-1 teaspoon natural wasabi powder
-1 teaspoon water
-2 tablespoons soy sauce
-Salt to taste
Prepare pasta as directed on package.
Wash the meat and pat dry. Rub both sides of beef with the ginger, garlic, and pepper.
Heat a pan over med-high heat. Cook beef until medium (4-5 minutes per side). Remove from the pan and let rest.
Drain noodles and toss with olive oil, a sprinkle of garlic and a sprinkle of ginger. Add rice vinegar and toss to coat.
Mix wasabi powder with water and stir to blend. Mix with the soy sauce.
Add meat to the noodles, drizzle with the wasabi-soy mixture, and toss again to combine and blend flavors.
Salt to taste and serve.