Thai Beef Noodles

Originally, this post was to be a review of Rachael Ray's Thai Beef Noodle Bowls, but by the time I finished cooking I'd made so many changes that I'm going to post my adaptation instead.  I made the fried shallots, but they were not good at all so I won't be making them again.  I'd rather just put regular old french fried onions on top. 

But first, a note. I mentioned in my recipe for steak sandwiches that I like to buy presliced beef for certain dishes.  It comes in a 12 ounce, vacuum sealed package.  The outer layer came off when I thawed it in the sink, but this is what the under label looks like.  

And now, on to the recipe!

Thai Curry Beef Noodles
Serves 4

8 ounces spaghetti 
2 T. vegetable oil
12 ounces beef steak, thinly sliced

6 crimini mushrooms, sliced
1/2 medium head of cabbage, sliced
1 red bell pepper, sliced
5 cloves garlic, minced
3 scallions, sliced
1 c. chicken stock
2 T. Thai red curry paste
1 T. fish sauce
1 cup fresh basil leaves, roughly chopped
zest of 1 lime
juice of 1/2 lime

Cook spaghetti according to package directions.  Drain and set aside.

Meanwhile, heat the vegetable oil in a large skillet over medium-high heat.  Saute beef until almost all the pink is gone.  Remove beef from the pan, and then add mushrooms, cabbage, bell pepper, garlic, and scallions.  Saute for five minutes.  Add chicken stock, cover, and simmer five minutes more.  Return beef to the skillet.  Stir in curry paste, fish sauce, and basil.

Add cooked pasta to the skillet and stir to combine.  Add lime zest and juice, give one final stir, and serve hot.

If you like things a little spicier, serve with siracha on the side.  

Chicken potstickers

I have been asked to include pictures with my recipes to make them pinnable, so I'll do that, as long as you'll forgive me for my elementary photography skills!

We are big potsticker fans in this house.  That's all my daughter wants when we go to our favorite teriyaki restaurant (though I do make her eat a side order of veggies while she's at it), and I love them for quick dinners at home since they cook in less than 15 minutes.  We like the Ling Ling brand, but they're almost $8 a bag at our regular grocery store now!  I used to make them from scratch frequently (once in a while even making my own wontons), but have gotten out of the habit.  We're focusing more on our budget once again, so I dusted off my old recipe and got to work.

My food processor makes quick work of mixing everything together, but if you don't have one, just start with ground chicken and finely chop the veggies.

Chicken Potstickers
Makes approximately 60

1 pound boneless, skinless chicken breasts (I'm sure thighs would work just fine as well)
2 green onions
1 T fresh ginger, sliced
4 cloves garlic
1 T. soy or tamari sauce
1 T. rice cooking wine, dry sherry, chicken broth, or water
1 egg
1 heaping T. cornstarch
1/2 t. salt
1/4 t. pepper
60 gyoza wrappers (ours come in packs of 48 so that's how many I make - see note at end)
vegetable oil to saute
water or chicken broth to simmer

Place chicken, onions, ginger and garlic in the bowl of a food processor.  Process until nearly smooth.  Add soy/tamari sauce, wine or broth, egg, cornstarch, salt and pepper and process again until blended.

Lay gyoza wrappers on a parchment lined baking sheet.  Place a scant tablespoon of the meat mixture onto the wrapper, just off center.  Wet a finger and run it around the edge of the wrapper.  Fold in half, pressing out as much air as possible.

 
 Crimp the edges by folding over slightly and pressing together.



If you won't be eating them right away, lay them in a single layer on the baking sheet and freeze overnight or until solid.  Place in a freezer bag until you're ready to cook and serve. 

To cook, heat a few tablespoons of oil in a large skillet.  Lay the potstickers in a single layer, until the bottoms are golden.  Add water or chicken broth just to cover them.  Cover and simmer 10 - 12 minutes.  Serve immediately.

If you run out of wrappers (or just want that great filling flavor without all the work of making the potstickers), you can shape the filling into patties and fry them until cooked through.