NOODLES WITH HONEY-BALSAMIC BEEF
I found this winner in the current issue of "Midwest Living." It intrigued me so much that I immediately went shopping for the ingredients. I was not dissapointed, the combination of the honey and vinegar with the added heat of the red pepper flakes was wonderful!
Provided by yooper
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain.
- Keep warm.
- Trim the fat from the beef.
- Partially freeze beef and then thinly slice into thin strips across the grain.
- In a small bowl, combine broth, soy sauce, cornstarch, vinegar, honey and red pepper.
- Set aside.
- Add the oil to a wok or a 12-inch nonstick skillet.
- Preheat over medium-high heat.
- Add ginger and stir fry for 15 seconds.
- Add bok choy and onion; stir fry for 1 minute or till vegetables are crisp tender.
- Take out the vegetables from the skillet.
- Add beef to skillet, and stir fry for 2 to 3 minutes or until desired doneness.
- Push the beef from the center of the pan.
- Stir sauce, and add it to the center of the pan.
- Cook and stir till thick and bubbly.
- Return vegetables to the pan.
- Stir all ingredients together to coat with the sauce.
- Cover and cook for 1 minute more.
- Divide warm pasta among four plates and top with the beef mixture.
- Serve immediately.
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Milad Ahmed
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser.
Nazeer Qaweem
[email protected]I'm not sure what I did wrong, but my beef turned out tough. Any suggestions?
OLOGUNKEKO KOLAWOLE
[email protected]This was a great recipe! I will definitely be making it again.
Aaron VanAntwerp
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Shirley wilder
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Basmala Shindy
[email protected]I'm not a fan of balsamic vinegar. Can I use a different type of vinegar?
Sk Robin
[email protected]This was a bit too sweet for my taste. I think I'll cut the honey in half next time.
ultraman wolf
[email protected]I'm a vegetarian but I made this recipe with tofu instead of beef and it was delicious!
Alamin Shek
[email protected]This recipe is a great way to use up leftover beef. I always have some in the freezer and this is a great way to use it up.
Fridick Julio
[email protected]I'm allergic to honey. Can I substitute another sweetener?
Rajendra Bajracharya
[email protected]This was my first time making beef and it turned out perfect. Thanks for the recipe!
Ramah ken
[email protected]I added some chopped vegetables to the sauce and it turned out great. This is a really versatile recipe.
Mutiyat Olajumoke Fatiu
[email protected]This was a great weeknight meal. It was quick and easy to make, and my family loved it.
Nondyebo Mketsi
[email protected]I followed the recipe but my sauce didn't turn out as thick as I would have liked. Any suggestions?
Evelyn Yang
[email protected]I made this for a dinner party and everyone loved it. It's definitely a keeper.
Arthur Rafikov
[email protected]I'm not a huge fan of beef, but this recipe changed my mind. The honey balsamic sauce was so good that I could have eaten it on anything.
Violetta Moore
[email protected]This was so easy to make and it tasted amazing! I will definitely be making it again.
Mykolas Salasevicius
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more garlic.
MD TRudel
[email protected]This recipe was a hit with my family! The beef was tender and flavorful, and the honey balsamic sauce was the perfect balance of sweet and savory.