I'm back again participating in the Geeky Blogger Book Blog's new Foodie Friday's meme. She started this meme to combine her two faves--books and cooking. Seeing as how I share those loves AND cooking decreases my stress, I couldn't contain my excitement. I could kill two birds with one stone. It will be the perfect addition to Reflections of a Bookaholic as other content will slow and I can document the cooking I will do as I attempt to decrease the stress of bar prep.
First Cookbook up?
Chinese Five Spice Steak with Rice Noodles
Ingredients
4 ounces uncooked wide rice stick noodles
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons canola oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil
Preparation:
Cook noodles according to package directions. While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.
Review:
Oh this one is oh so yummy!
I loved... how tender the meat is. I usually don't get meat this tender without marinating it for a couple of hours. The recipe didn't call for marinating and it certainly wasn't needed.
I loved... that there weren't that many ingredients and I had everything except the noodles and the spice around the house. Well I had to buy the flank steak but you know what I mean.
I loved... that this was a pretty quick meal. I had the store cut the steak for me so all I had to do here was throw everything together and boil the noodles (which I didn't eat).
I didn't actually eat the noodles. I put them on my plate for pictures, but I think I would have preferred brown rice with this one. My only complaint (and this is a minor one) is the sodium. I can ingest a lot of sodium just like the next person. I do eat processed foods after all. But for some reason, I really noticed the sodium in the taste here. Next time, I'll cut down the low sodium soy sauce to one tablespoon and cut the hoisin sauce just a bit too.
I cooked this one just to spice it up a bit. I don't eat red meat much because I don't digest it well. So what did you think? Would you try this one?
Coming up next week... one more recipe on this cookbook and a review on the cookbook as a whole.
Previous Recipes from Cooking Light: The Complete Quick Cook
Hunan Lamb
Barbecued Chicken Pizza
Chicken Chilaquiles
