Vietnamese-Style Beef and Noodle Bowl

Vietnamese-Style Beef and Noodles

Today’s recipe can be found on the EatingWell website courtesy of the Diabetic Living Magazine. Doesn’t it look yummy? I can’t wait to try it.

Ingredients 2 servings

2 ounces Banh Pho (Vietnamese wide rice noodles)

1 teaspoon chili oil

6 ounces beef flank steak or beef top round steak, cut into bite-size strips

1 stalk Bok Choy, stalk leaf separated and each thinly sliced

¼ cup chopped red sweet pepper

1 teaspoon grated fresh ginger

1 clove garlic, minced

⅛ teaspoon crushed red pepper

½ cup lower-sodium beef broth

1½ teaspoons reduced-sodium soy sauce

¼ cup canned bean sprouts, drained

1 tablespoon snipped fresh basil leaves

1 lime wedges.

Preparation, Prep Time 20 m

Prepare noodles according to package directions. Set aside. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef for 1 minute. Add the stalk portion of the Bok Choy, sweet pepper, ginger, garlic, and crushed red pepper. Stir-fry for 1 to 2 minutes more or until beef is browned on all sides. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes more or until beef is done. Add noodles, Bok Choy leaf portion, bean sprouts, and snipped basil to mixture in wok; toss to combine. Ladle mixture into soup bowls. Garnish with fresh basil leaves. Serve with lime wedges.

Cook Time 25 m

I hope you enjoy this recipe. Feel free to drop me an email, letting me know what you think at theunapologeticlesbian@gmail.com.

LP

Tasty Tuesday: Buffalo Cauliflower

Well Hello There,

Please excuse my lateness, and lack of posting recipes, but shyt happens, LOL!  I am running way behind schedule today, so I am going to post something very simple and hopefully something I have not posted previously.

I recently remodeled my office and there are still things that have not gotten filed away, labeled or even covered with contact paper.  A slow process but I am diligently working on it.

Today’s yummy recipe is Buffalo Cauliflower with Edgy Veg.  I thought that I would switch up a bit, so today you get to actually see a very energetic individual give you a presentation, and as a bonus, if you like her you can easily just subscribe directly to her channel.  Sweet, right?  Enjoy!  LP

 

Sheet-Pan Steak and Rainbow Veggies

Although I have recently cut down on my meat intake, when I came across this recipe I just had to share it.  It’s so simple and one could easily substitute the steak with any type of meat that takes minutes to cook in the oven. This yummy recipe also comes courtesy of Alix Traeger and Greg P. Gleason/Tasty.  Great for a Friday night or Saturday afternoon or evening.  Lois.

INGREDIENTS

Vegetables

1½ cups cherry tomatoes

1 large carrot, cut into coins

1 yellow bell pepper, 1-inch dices

1 medium-size red onion, 1-inch dices

10 asparagus spears, trimmed and cut in half

3-4 tablespoons olive oil

Salt, to taste

Pepper, to taste

4-5 garlic cloves

4-5 sprigs of thyme

Steak

1 pound sirloin steak, or favorite cut

1 tablespoon olive oil

1 garlic clove

Salt

Pepper

PREPARATION

# Preheat oven to 400°F/200˚C.

# Prepare the vegetables.

# Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)

# Season with olive oil, salt, and pepper (to taste).

# Add garlic cloves and sprigs of thyme on top of the vegetables.

# Roast vegetables for 15 minutes.

# Bring back the tray and push vegetables to the side to make room for the steak.

# Place the steak in the middle of the pan and season both sides with salt and pepper.

# Top the steak with a sprig of thyme and a clove of garlic.

# Place back in oven for 10 more minutes or until desired doneness is reached.

# Allow the steak to rest for 5-10 minutes.

# Plate the vegetables and top with cut steak.

# Enjoy!

Here’s The YouTube Video To Show You How It’s Done:

One-Pan Breakfast Potatoes

One Panb Potatoes

Today’s Breakfast Recipe is courtesy of Claire Nolan from Buzzfeed, as you know I am a rabid fan of one pan recipes, so here is one just for Breakfast.  I know, who has time for Breakfast, you can always set up the tablet in the kitchen on the weekends and try this one out.  Or maybe get up a little early and skip the trip to the fast food spot you love, (ssshhh, did I just say that? 😮 ).  Lois

Recipe: One-Pan Breakfast Potatoes

INGREDIENTS

Servings: 4-6

3 russet potatoes, cut into bite-size pieces
1 red bell pepper, diced
1 small white onion, diced
Olive oil, to taste
1 tablespoon rosemary
1 tablespoon garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

PREPARATION

1. Preheat oven to 500˚F/260˚C.
2. Place potato pieces, diced red bell pepper, and diced onion on a baking sheet.
3. Drizzle olive oil over everything and season with rosemary, garlic, paprika, salt, and pepper. Mix until evenly coated.
4. Spread coated potatoes, peppers, and onions out into an even layer.
5. Bake for 30 minutes, stirring every 10-15 minutes.
6. Serve with your favorite breakfast sides.
7. Enjoy!

Protein-Packed Breakfast Burritos

Recipe: Protein-Packed Breakfast Burritos

Recipe: Protein-Packed Breakfast Burritos

Fit Foodie Finds’ protein-packed breakfast burrito recipe is meal prep at its finest. With a whopping 27 grams of protein per serving, this savory egg-n-bacon wrap is perfect to grab before work or school! Make a few extra to store in the freezer, and pop one in the toaster oven for an easy reheat meal later in the week.

Protein-Packed Breakfast Burritos Ingredients
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