Beef Noodle Bowl with Sweet Potatoes

While at Pete’s Market in Narrowsburg, New York, draining our retirement pension to buy oxtails, I saw some good deals on round steaks that were ready to, or had frankly gone round the bend.  The price was good and there were 1 or 2 that just looked tired of it all but not quite ready to throw in the towel.  I chose one of those and immediately slammed it in the freezer at home, planning some sort of beef stir fry for later.

And, voila, the stir fry that became an udon noodle bowl 😉

Beef Noodle Bowl with Sweet Potatoes

1 1/2 lb round steak, partially frozen, sliced into thin strips

Salt and pepper

1/2 tsp garlic paste

1/2 tsp ginger paste

2 tbsp peanut oil

1/2 tsp garlic paste

1/2 tsp ginger paste

2 leeks, sliced and rinsed of grit

4 – 5 whole Thai chillies

1 tbsp five spice powder

2 medium size sweet potatoes, halved and sliced

2 cans beef broth

2 tbsp soy sauce

5 oz baby spinach

3 bundles of cooked dry udon noodles

Mix the beef strips with salt, pepper, garlic and ginger pastes then set aside for about 30 minutes.

Heat the peanut oil in a large skillet, add the beef and stir fry medium rare.  Remove from the skillet and set aside.

Add the remaining garlic and ginger pastes to the skillet with the leeks and chillies.  Stir fry until the leeks are tender.  Stir in the five spice powder and continue to cook for about a minute.  Add the sweet potatoes, broth and soy sauce, bring to a boil and simmer about 5 minutes.  Add the reserved beef and continue to simmer for an additional 5 minutes.  Stir in the spinach until wilted and remove the skillet from the flame.

Serve with noodles and hard boiled eggs if desired.






About cookinginsens

An American living in Burgundy, France
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2 Responses to Beef Noodle Bowl with Sweet Potatoes

  1. Mad Dog says:

    You have an eye for a bargain and that stir fry looks delicious!

  2. chefkreso says:

    Looks like a bowl rich in flavour!

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