Wednesday, August 16, 2006

Beef Salad with Udon Noodles and Broccoli

This is another dinner using left-overs from Outback Steak-house. We sliced the beef thinly and marinaded it in a mixture of oriental sauces; 1/2C soy sauce, 3T oyster sauce, 1T red curry paste and 3 cloves minced garlic. Some roughly chopped green onions were added along with some dried shitake mushrooms. The noodles were prepared according to package directions. The broccoli was steamed and added to the noodles along with the beef mushrooms and marinade. The curry gave the dish a nice zip. We drank a Redwood Creek Pinot Noir.

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