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Friday, May 6, 2016

Beef Strips & Broccoli with Vermicelli Fideo

A few weeks ago I saw this recipe on the Chew and I tweaked it to work with the ingredients we had on hand at the time. This time I tweaked it a little more and I love the way it came out even more! My husband even said it is on top of his favorite dishes list.

5 ounces vermicielli noodles
a package of beef strips
1 jalapeno
1 head of broccoli
1 red (or green) bell pepper
1 onion
2 carrots
1 clove garlic
1 lemon
Chicken Stock
Soy Sauce
Balsamic Vinegar
Olive oil
Ground Ginger
Red Pepper Flakes

Beef Strips
beef strips
1 jalapeno (sliced in half)
1/2 bell pepper (sliced)
soy sauce
balsamic vinegar
olive oil
salt & pepper

Place a skillet over medium-high heat. Add 1 tablespoon of olive oil and the beef strips. Season with salt and pepper. Add jalapeno and bell pepper. Saute. Add soy sauce and balsamic vinegar. Bring to a simmer.

1/2 onion (chopped)
1/2 bell pepper (chopped)
2 carrots (finely chopped)
1 clove garlic
chicken stock
olive oil
salt & pepper
red pepper flakes
1 head of broccoli (florets, chopped)

In a large pan or skillet, add about 2 tablespoons olive oil and place over medium heat. Add the chopped onion, bell pepper, carrots, garlic and ground ginger. Season with salt and pepper and saute. Add the vermicelli and brown for about 2 minutes. Add chicken stock a little at a time (in total I ended up adding about 4 ladle-fulls). Season with red pepper flakes. Add the chopped broccoli and toss to combine.

Shaved Broccoli Salad
broccoli stalks (finely shaved)
1/2 onion (thinly sliced)
juice of 1 lemon
olive oil
salt and pepper

In a large bowl, add all ingredients and toss to combine. Season with salt and pepper.

Serve the beef tips on top of the fideo and top with the broccoli salad.

Who else has an audience while cooking? At least I don't have to sweep the floors! 

p.s. I created the image below for easy pinning to file away for a later use.
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