Beef Satay with Broccoli Slaw and Rice Noodles 

This is my favorite of the two – I think it’s the peanut butter!

• 8 oz. rice noodles
• 1/3 cup smooth peanut butter
• 2 tbsp. low sodium soy sauce
• 2 tsp. fresh ginger, minced
• 2-4 large garlic cloves, minced (to taste)
• kosher salt and freshly ground pepper to taste
• 1 lb. ground beef sirloin
• 1 tbsp. each sesame oil and vegetable oil, combined
• 3 large shallots, thinly sliced
• half of 12 oz. pkg. broccoli slaw
• other veggies (optional) I added snow peas and yellow/orange pepper slivers
• 1 tsp. Sriracha (to taste) plus more for serving
• scallions – green part, chopped to garnish

Place the rice noodles in a shallow bowl and cover with warm water; soak for 20-30 minutes. Meanwhile, whisk the peanut butter, soy sauce, salt and pepper (to taste) in a large bowl. Add the beef and mix well.

Heat 1 tbsp. of the sesame/vegetable oil mixture in a large skillet or wok. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the ginger and garlic and stir-fry for another minute or two. Add the ground sirloin and cook until the pink is gone. Add the broccoli slaw and cook, stirring until it starts to wilt, about 3 minutes.  Add remaining oil if needed…

Drain the noodles, reserving 1/2 cup (or more) of the soaking water. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, about 4 minutes. Garnish with scallions (green part) chopped.

Recipe by cookingwithauntjuju.com 

Pork and Broccoli Slaw Stir-Fry

• 1/4 cup reduced sodium soy sauce
• 1/4 cup dry sherry
• 3 tbsp. honey
• 2 tbsp. cornstarch
• 1 lb. boneless pork tenderloin, trimmed and thinly sliced
• 3 cups low-sodium chicken broth
• 2 tbsp. vegetable oil
• fresh ginger, minced (to taste)
• fresh garlic, minced (to taste)
• 1 tbsp. Thai chili sauce
• 1 tsp. toasted sesame oil
• half of a 12 oz. bag of broccoli slaw
• other veggies of your choice; I added snow pea slivers, chopped water chestnuts
• rice or noodles of your choice
• scallions (green part) to garnish or chives

Combine the soy sauce, dry sherry, honey and cornstarch; pour over the pork slices. You can refrigerate this over night.

In a small sauce pan reduce the chicken broth to 1-1/2 cups; set aside.

Heat 2 tbsp. oil in a wok  and add the pork mixture, separating the pork slices while stirring. Add the garlic and ginger and cook another minute. Stir in the chicken broth for about 1 minute. Add the chili sauce or whatever hot sauce you have and the sesame oil. Next comes the broccoli slaw, water chestnuts, snow peas or what ever veggies you like. Cook another minute or two; garnish with sesame seeds and scallions.

Recipe by cookingwithauntjuju.com