Tuesday, April 6

Project #6

I know, I know, you’re thinking… what happened to #4 and #5?! I’m getting there, I promise! I’m having a difficult time choosing my photos so I promise I will come back to them!

In the meantime, I thought it would be appropriate to share one of my new favorite variations on a recipe.

Bourbon Beef Noodle Bowl – with some twists!

1/4 c. balsamic vinegar or bourbon (for those of us who are underage, or just don’t have bourbon on hand!)
1/4 c. pure maple syrup
2 Tbsp minced garlic
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb. boneless beef sirloin steak, sliced into bite-sized strips
2 Tbsp olive oil, divided
1 1/2 c. sliced onion
1 can low-sodium beef broth (14oz.)
1 c. water
1 c. cubed sweet potato (about 4oz.)
1 cup (approximately) dry kluski or other short egg noodles
2 cups loosely packed spinach

Just some things to note: Marinade for at least 15 minutes, so the beef has a chance to soak in this amazing flavor. Bourbon has a bite to it for an aftertaste, so if you aren’t used to this the vinegar works just as well! Also, I often fudge the measurements because I prefer more of a “soup” noodle bowl, and I love the hearty ingredients in this recipe.

Combine bourbon, maple syrup, garlic, salt, and pepper in a bowl. Add beef, mixing to coat. I prefer to marinade in a plastic bag, less dishes!

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Cover and marinate beef 15 minutes or up to 24 hours in the refrigerator. Drain beef through a sieve over a bowl, reserving the remaining marinade. Don’t forget to save it! It adds great flavor to the whole dish.

Heat 1 Tbsp olive oil in a sauce pan over medium-high heat. Add beef and sauté until browned, about 3 minutes, remove from pan; set aside. Add remaining 1 Tbsp olive oil and sauté onion for 5 minutes. I rough slice my onions because I prefer that they have the same look and eventual consistency as the noodles, but you could chop them as well, whatever your preference.

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Stir in reserved marinade, broth, and water. Add sweet potato and bring to boil; Add noodles. This is where it becomes all about what you like as the end result. I prefer more remaining broth when all is said and done so I will add in 1/4 c. additional broth and 1/4 c. additional water as the liquid is cooked down so I can keep that consistency. If you prefer a traditional noodle bowl, be sure to stir as you cook so it doesn’t burn.

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These are the noodles I use. This bag will make 4 batches for me (heaping portions) so it’s a value choice.

Cook until sweet potatoes are tender and noodles are done, about 8 minutes. Stir in beef and spinach. Cook until spinach is wilted.

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I love this photo, all the colors look  so fantastic together, I want to make myself a batch right now…

So that’s the recipe! The recipe technically makes 2 servings, but it’s so filling, I can usually get 3 or 4 out of the same amount of ingredients, and I just supplement with a slice or two of soft French loaf.  I hope you give it a try, and let me know how it turns out!!

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