You’ll notice I’m cooking and eating a bit more meat these days. I find since I’ve started to breastfeed I can eat a TON of food. It’s almost like an empty hunger sometimes and no matter how much I eat I could keep on going. So in dealing with this I’m figuring out how to eat foods that satisfy my hunger. Nuts to snack on, complex carbs and some protein with meals. So far this is seeming to work. And not a lot of meat with my meal but just enough. Here I made an Asian seasoned stir fry and served it over brown rice noodles. I kept everything pretty simple and Cia was lovely enough to let me cook uninterrupted. I did add a bunch of fresh basil to the dish and this gave it just the zing it needed.
Beef Stir Fry over Brown Rice Noodles
- 1/2 lb top sirloin, sliced into thin strips
- ume plum vinegar
- grapeseed oil
- kelp granules, you can easily omit these and use salt instead
- celery, sliced on the diagonal
- carrot, sliced into thin rounds
- asparagus, sliced into 1″ pieces
- bean sprouts
- can of bamboo shoots, washed, drained, and julienned
- fresh basil
- brown rice noodles
- A few hours before cooking marinate the beef. Mix 2 tablespoons each tamari, ume plum vinegar, grapeseed oil, and 1 teaspoon of the seaweed. Pour over meat, cover, and place in fridge.
- In a large pan heat up a bit of grapeseed oil and cook the meat. It will only take a few minutes so watch. Remove from pan and set aside.
- Add a bit more oil to the pan and toss in the carrot, celery, bamboo shoots, and asparagus. Season with tamari and ume plum vinegar. Using maybe a tablespoon of each. Taste test and add more if necessary. Once veggies are just about tender crisp add in the bean sprouts. Cook a few minutes more. Lastly stir in fresh basil.
- Meanwhile cook the noodles according to the package. Since the brown rice noodles were a bit gummy I rinsed them. To reheat them I removed the veggies from the pan and heated the noodles up using a bit of oil and tamari.
- Serve noodles topped with vegetables and beef.