Noodles with Peanut Sauce, Beef, and Sugar Snap Peas
This will be my last post of 2016 and I’ll see you guys in the New Year! Recently I had a hankering for noodles with peanut sauce. I’ve had mixed results in the past with making my own peanut sauce but I’ve finally come across a recipe with the right balance of flavors and sweetness. Woohoo!
When I first dumped the peanut sauce ingredients into the bowl, it looked like a gloopy mess. But as I started to whisk it all together it formed this mighty fine looking peanut sauce. I dipped a finger in to try it and was quite pleased with the results!
I used a large rib eye steak for the meat. I stuck the steak in the freezer for about a half hour so it was easier to cut it into thin slices. I cooked the steak slices in some olive oil and seasoned it with salt and pepper. When the steak was done, I removed it from the pan.
Then I tossed in my shallots and ginger to cook. I let those sit for a minute before tossing in the sugar snap peas and adding a bit of water to help steam cook the veggies.
Then the beef, cooked linguine, cashews, and peanut sauce all got tossed together in the pan with half of my mint and cilantro.
I pulled everything out and poured it into a serving platter. The noodles were topped with the reserved cilantro and mint plus some green onions. This was a really simple dish to make and the accompanying peanut sauce had great flavor! I just might make this one again for New Year’s Eve with just the peanut sauce and veggies. Yum yum! Enjoy and happy holidays!
- Heaping 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons freshly grated ginger
- 1/2 chopped shallot (I used a large shallot - can also use garlic)
- 2 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1/3 cup hot water
- 3/4 lb. linguine, cooked
- 1 rib eye steak (~ 1lb) cut into strips
- 1/4 lb. sugar snap peas, trimmed
- chopped shallot
- 1 tablespoon grated ginger
- 1/2 cup water
- handful of chopped cilantro leaves
- handful of chopped mint leaves
- 1 green onion, sliced
- 1/2 cup cashews
- Put your rib eye steak into the freezer for about half and hour. This makes it easier to slice up the steak.
- Cook your linguine according to package directions. Mine took 9 minutes to cook. Set the noodles aside until you're ready for them!
- Prepare the peanut sauce! In a medium sized bowl, place the peanut butter, soy sauce, ginger, half of the shallot you chopped (reserve the rest to cook with the sugar snap peas), rice wine vinegar, toasted sesame oil, and honey. Add the hot water last to make it easier to stir it up (I used the hot water from my linguine that was already boiling away on the stove). Use a whisk to mix it all together until it forms a smooth sauce. It'll look weird and chunky at first but it will smooth out as you mix it up.
- Remove your steak from the freezer and cut it into thin slices. Season with salt and pepper. Set aside.
- Clean your sugar snap peas by removing the tough string that is on the outside of the peas. If you don't remove this string, the peas are horrible to eat! Some stores offer them already trimmed. Get those if you can!
- In a large pan over medium high heat, add 1 tablespoon of olive oil. Add beef slices and cook until no longer pink. Remove from pan. Add another tablespoon of olive oil and add reserved shallot and ginger. Cook about 1 minute until fragrant. Add sugar snap peas and toss to coat. Cook for another minute then add half a cup of water. Cook until the water evaporates, about 5 minutes. Add sliced beef and cooked linguine into the pot. Then add your peanut sauce and toss to coat. Let the noodles warm back up for about one minute. Add half of your cilantro and mint plus your cashews. Toss to coat.
- Pour your noodles into a serving dish and top with the rest of your cilantro and mint along with the green onion slices. Dig right in and eat it while it's hot!