Last night's dinner is the recipe for the Thai Peanut Beef and Pea Pods Over Noodles, I made a couple of modifications trying to use up some ingredients that I had in my freezer and in the pantry. Three out of four family members liked it so I consider it a success.....
Thai Peanut Beef and Pea Pods over Noodles
|A Photographer I am NOT, but here are the end results ~ my camera and|
photography skills did not do this justice as the colors were much more intense!
Prep Time (start to finish): 25 Minutes
Serves 4 (note, I found that my version actually serves about 8)
8 oz. uncooked thin spaghetti *I used 12 ounces
1 pound lean ground beef *I used 1.5 pounds
4 Green Onions (chopped, about 1/4 cup)
8 oz. fresh pea pods, cut in half (about 3 cups) *I substituted about 3 cups frozen broccoli
1 Red Bell Pepper cut into thin strips (about 3" x 1/4" each)
1.5 Cups Chicken Stock *I used about 2.25 cups
1/4 teaspoon Ground Red Pepper *I substituted about 1/8 teaspoon crushed red pepper flakes
1/4 teaspoon Salt
2 teaspoons cornstarch
1/2 Cup Peanut Butter
1/4 Cup Salted Peanuts *I increased to 1 Cup
*1/8 Cup Soy Sauce (this is an addition I made)
- Cook and drain spaghetti as directed on package, cover to keep warm.
- Meanwhile, in 12" (or larger) skillet, cook ground beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked. Add onions, bell pepper & pea pods (broccoli). Cook and stir 3 to 4 minutes or until vegetables are crisp tender.
- In small bowl, mix broth, ground red pepper, salt, cornstarch and soy sauce and mix well. Stir into beef mixture. Ad Peanut butter. Cook 1 to 2 minutes, stirring frequently until thick and bubbly. Serve over cooked spaghetti, top with peanuts.
MY REVIEW: This was easy to make, delicious and with the modifications that I made, I have enough leftovers to freeze and serve as another meal.
~Keeping Life Simple by Mixing It Up!
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