My husband and I like chopsticks. A lot. We like chopsticks so much, in fact, that we have been known to eat things with them that you would normally eat with a fork… like cheesecake, for instance. You eat yours with a fork? Hmm. Try it with chopsticks next time. It takes it to a whole new level.
Anyway, back to business.
This dish was wonderful. Besides the obviously cool fact that you can (and should) eat it with chopsticks, it also had great textures and flavor. The veggies were crunchy and sweet, the beef was tender and juicy, and the noodles were some of the most slurp-able noodles I’ve ever had. Evan and I had quite a bit of fun with that!
Serves 4-5, with extra noodles left over 🙂
- 1 lb beef, cubed or thinly sliced (I just bought a huge hunk of meat from Costco, cut it up and had it handy in the freezer.)
- 3 bell peppers, whatever color you want, sliced thin
- 2 green onions, sliced
- 1 1/2 cups sugar snap peas
- 1 1/2 cups Teryaki sauce (you can use store-bought, or make your own here.)
- 1 package chow mein noodles, cooked according to package directions (not fried)
- Coat a large non-stick cooking pan with a little oil. Place over medium high heat and wait til the oil and pan are hot.
- Add the beef cubes or slices to the pan. Let the first side get a nice sear before turning over. Right after turning over the meat, add the peppers, green onions, and snap peas. Pour the Teryaki sauce over the top and let simmer to thicken a bit.
- Serve over noodles (with chopsticks!)
Makes 5 servings
Per serving: 443 calories, 17 grams of fat (4 grams of saturated fat), 39 grams of carbohydrates, 3.6 grams of fiber, 16 grams of sugar, 33 grams of protein.