Pappadelle with ginger beef and bok choy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lean beef; cut into thin |
| ; strips | ||
| ; approximately 3 to | ||
| ; 4 inches long | ||
| 1 | pounds | Pappadelle |
| 1 | bunch | Peashoots or snowpeas |
| 2 | tablespoons | Fresh grated ginger |
| 1 | tablespoon | Chopped garlic |
| ½ | tablespoon | Red pepper flakes |
| White pepper and salt to taste | ||
| 1 | Head bok choy; rinsed and | |
| ; chiffonade | ||
| ; 1/2-inch, up to 2 | ||
| 1 | tablespoon | Sesame oil |
| ¼ | cup | Chopped peanuts |
| 2 | tablespoons | Butter |
Directions
Place beef strips into bowl and combine with garlic, ginger, red pepper flakes and white cracked pepper (no salt). Marinate for 30 minutes.
Cook pappadelle until al dente. Remove and toss with oil to avoid sticking.
In a hot wok add 1 tablespoon sesame oil and beef, reserving marinade.
Quickly saute for 45 seconds. Remove with slotted spoon and reserve.
Add bok choy to wok and toss for 30 seconds, adding a touch of salt. Remove with slotted spoon and add marinade to wok with pappadelle. Toss this mixture together, then add beef, ½ teaspoon red pepper flakes, bok choy and chopped peanuts. Finish with 1 to 2 tablespoons butter for richness.
Arrange fresh peashoots on plate and top with pappadelle mixture, twisting for height.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON Converted by MM_Buster v2.0l.