Wednesday, August 5, 2015
It's hard to believe that we're already into August. I feel like we haven't really done anything this summer, which is a bit disappointing. On the flip side, we have a lot to look forward to at the end of August. Spending some time with John's family at a beautiful lake house in Maine for a long weekend will be a highlight. Another highlight will be a long weekend with my family to see Harry Potter World, something the 3 of us girls have been looking forward to since the day it opened.
I don't remember the last 2 summers being this hot. Of course, last summer we spent 2 weeks of heat in Alaska. And the summer before that, we were in Maine for a while. This summer, without anything to break up the time, we have really been suffering from the oppressive heat and humidity of the city.
That means we are trying to stay creative in our dinners - slow cooked pulled porks, and skillet-only suppers have been on the menu lately as well as a ton of creative salads. This Bulgogi Beef and Zucchini Skillet is one such dinner. I absolutely love the flavors you get in this dish and the zucchini is really just because it's what I had on hand from the farmer's market but anything you have on hand will do just fine!Blue Apron)
1 tablespoon oil
1/2 pound beef
4 cloves garlic, peeled and minced
3 scallions, greens and whites sliced thinly and separated
1/2 pound zucchini, cut into bite-sized pieces
1 bunch basil, chopped (reserve some for topping)
2-inch piece ginger, peeled and minced
1 tablespoon gochujang
1 tablespoon sesame oil
2 tablespoons soy sauce
6 ounces rice noodles
In a large skillet, heat oil over medium heat. Add beef and cook until the beef is no longer pink. Add garlic, scallions, zucchini, basil, and ginger. Cook 1-2 minutes. Add gochujang, sesame oil, and soy sauce. Simmer for 10-15 minutes, until zucchini is tender.
Meanwhile, cook rice noodles according to package directions. Place noodles into the skillet, tossing to combine ingredients.
Serve immediately, splitting evenly among both bowls and topping with reserved scallions and basil.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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