Foodie Friday: Sesame Carrot Noodles with Beef, Broccoli, & Asparagus

Do you ever look quickly at a recipe and think it says one thing and when you go back and take another look, realize it’s actually something else? And then sometimes what you originally think turns out to be an even better idea.

Ok, let me break it down for you. When I was meal planning last week, I chose this sesame carrot noodles with grilled asparagus recipe. Any kind of Asian-style recipe is always a go in this house, so a sesame sauce on carrot noodles sounded like an awesome idea, right? I lie. It was actually soba noodles with a sesame carrot sauce. Still sounds awesome [and honestly, something that Nathan would go for over carrot noodles] but I was totally stuck on the carrot noodle idea. My version of this recipe was born.

Sesame Carrot Noodles with Beef, Broccoli, & Asparagus

Adapted from Clean Wellness
Serves 4

Sesame Carrot Noodles with Asparagus Broccoli and Beef

Ingredients

Carrot Dressing
– 1 cup carrots; chopped
– 1 tbsp fresh ginger; chopped
– 1/4 cup rice wine vinegar
– 2 tbsp soy sauce [can sub tamari, liquid aminos, or coconut aminos to make gluten-free]
– 2 tbsp tahini
– 1 tbsp maple syrup
– 1 tbsp toasted sesame oil
– 1/4 tsp chili flakes

Noodle Bowl
– 1 lbs asparagus
– 1 bunch broccoli
– 2-3 medium carrots; spiralized
– 2 oz. black bean noodles [can sub soba noodles]
– 1 lb london broil; sliced thinly
– 2 tbsp soy sauce
– 1 tbsp toasted sesame oil
– 1/2 tbsp extra virgin olive oil
– 2 green onions; chopped
– Toasted sesame seeds [Optional for serving]

Directions
Combine all dressing ingredients in a high-powered blender or food processor. Blend until smooth and set aside.

Cook your noodles according to the directions, drain, and set aside.

While your noodles are cooking, heat a large nonstick skillet over medium high heat. Toss the sliced beef with the soy sauce and sesame oil, then add to the hot pan. Quickly sear on each side, about 2 minutes per side. Remove from the pan and set aside. Add 1/2 tbsp EVOO to the pan and toss the carrot noodles in. Cook them until soft, about 5-7 minutes, and add the broccoli. Saute for 2-3 minutes before adding the asparagus. Cook for another 2-3 minutes and add the black bean noodles into the pan.

Toss about 2/3 of the carrot dressing into the pan and mix the noodles together with the veggies. Once everything comes together, add in the beef and most of the rest of the dressing, saving about 1 tbsp per serving to drizzle on top. When the beef is warmed through, divide between 4 bowls, sprinkle with green onion and sesame seeds, and serve!

Nutritional Information
Per 1/4 recipe

390 Calories / 15g Fat / 22g Carbs / 6g Fiber / 10g Sugar / 34g Protein

The best part of this recipe is that it is equally as delicious without the added beef and because we’re using black bean pasta, it has a whopping 17g protein before adding any extra protein on top! I’m kind of in love with the black bean pasta; it really doesn’t have any distinct flavor so it’s perfect for adding any kind of delicious sauces. And it turns out it’s husband-approved too 😉

Sprint 2 the Table

Food for Thought

Have you ever tried black bean pasta before?
Would you swap the beef for another protein?

A Family Recipe: Grandma Barr’s Tzimmes

So you’ve had your sedar [or two..] and now you have tons of leftover brisket. I see no problem with this.. I mean, brisket is rather delicious. But it’s always nice to mix it up and have a new dish from the food you already have. My grandma has the perfect recipe and I’m so happy to be able to share this with you.

Tzimmes is traditionally a Jewish stew made up of fruit, vegetables, and meat. Rather then making it a stew, my grandma spread everything onto a sheet pan and roasted it in the oven overnight; low and slow. My dad preferred to have to peel the pieces off of the baking sheet; that’s how you know it was nice and perfectly chewy 😉

First, I’ll share with you the original recipe, using flanken, followed by the adjustments to use your leftover brisket.

Grandma Barr’s Tzimmes

Barr & Table Passover Leftovers Family Recipe Grandma Barrs Tzimmes

A happy Passover plate

Ingredients
– Flanken [Short ribs]
– 4 white potatoes
– 4 sweet potatoes
– 1/2 cup flour
– 3/4 cup orange juice
– Dried prunes; cut into chunks [Optional]
– 1 tsp orange rind
– 1/2 cup brown sugar
– Honey

Directions
Place flanken and carrots in pot, cover with water and boil. When cooked, remove flanken and refrigerate. Leave carrots in water covered all night. The next day cut up potatoes, drain carrots, trim meat and mix together. Add all ingredients and mix together. Spread onto a disposable baking sheet, cover, and cook in a low oven overnight until caramelized and chewy [the lower and slower, the better!]. Uncover to crisp.

If you prefer not to cook overnight, bake at 350°F, covered, until caramelized and chewy. Uncover to crisp.

Adjusted for leftover brisket
Using the brisket that has already been cooked, boil carrots alone and forget the overnight part. Mix everything together and spread onto a disposable baking sheet. Bake at 350°F, covered, until caramelized and chewy. Uncover to crisp.

I have to admit, this is definitely not the healthiest recipe on my blog, but this is just one of those traditional recipes that is worth it. Trust me.

Food for Thought

What is your favorite traditional recipe or meal that you this is just worth it?