Monday, April 6, 2009

Asian Peanut Stirfry

This recipe was inspired by Snow White's Beef and Noodle Bowl. I made a few changes based on ingredients we had and flavours we enjoy.

Asian Peanut Stirfry
400 g linguine
2 round steaks, cut into slices
8 oz sliced mushrooms
3 cups broccoli florets
3 stalks celery, chopped
3 medium carrots, peeled and chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 cup zesty Italian dressing
1/4 cup soy sauce (plus a little bit)
1/4 cup hoisin sauce
1 tbsp Worcestershire sauce
2 tbsp crunchy peanut butter

1. Cook pasta according to package directions.

2. Cut steak into strips and place in wok. Stir fry until nearly cooked. Remove from wok, set aside.

3. Add vegetables to wok. Stir fry for 10-15 minutes until desired tenderness is reached.

4. Mix together salad dressing, soy sauce, hoisin sauce, Worcestershire sauce and peanut butter.

5. Add sauce to vegetables.

6. Stir in linguine.

Serve with Ciabatta.

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