I Have a Beef With This Recipe
This month has been utterly exhausting so far, and I have felt more than usually depleted of iron and other nutritional tweaks to my well-being. I'm still mostly a vegetarian, though I've become a "meat snob" who will occasionally indulge in good local grass-fed meats in small quantities. But this week, I knew I needed beef and plenty of it.
Luckily, a couple of weeks ago I spotted a recipe for Ginger Beef Noodle Soup on my friend Emily's blog (recently revived to share what she has learned about her new house and how to live a less energy-dependent lifestyle). I knew I had a package of beef stir-fry strips (from the Fiddlin' Farmer) and plenty of local ginger in the freezer, and with fresh carrots, onions, and garlic plus pac choi from the freezer, I was pretty sure the soup would be a breeze to throw together.
Wow! Spicy but flavorful, my version of the soup had a wonderful kick from red pepper flakes as well as lots of ginger, and every bite had a perfect melding of flavors. I had a nice big bowl for supper and still tucked two pints into the fridge for later consumption. And oh! do I feel better!
So what's my beef with this recipe? Only this: I can't wait to make it again!