Tonight we had our Karen girls over for dinner. It is always a treat to have them over for dinner since they are part of our family at this point in time. Paula and I chose an Asian inspired dish that we found in the May 2015 issue of Cooking Light. It was called Thai Beef with Basil Noodles and Shiitake Gravy. That is a mouthful but in all honesty, it was a delicious one! This was a recipe that is worth trying!

Place the rice noodles in a large bowl and pour boiling water over noodles to cover. Let them stand for 6 minutes or until pliable, stirring occasionally to separate the noodles. Drain.

While the noodles “cook”, combine 1/2 cup of chicken stock, 3 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of sugar, and a little red pepper in a small bowl. Whisk until sugar dissolves and set aside until needed.

Heat a large nonstick skillet or wok over medium-high heat. Add 1 pound of ground beef to the pan and cook for 4 minutes or until beef is browned and crispy in places, stirring to crumble. Remove from the pan.

Return the pan to medium-high heat. Add 1-2 tablespoons of canola oil and swirl to coat. Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger to the pan. Stir-fry for 30 seconds. Add 3 1/2 cups of sliced bok choy and 1 1/2 cups of sliced shiitake mushrooms. Stir-fry for 2 minutes or until tender. Remove the mushrooms and bok choy from the pan. Add 1 large egg to the pan and cook for 30 seconds, stirring frequently. Return the vegetables to pan.

Add the noodles and beef to the pan. Add the stock mixture to the pan and cook for 1-2 minutes or until bubbly. Remove from heat. Add some black pepper (and fresh basil if you have it) and enjoy! Toss to combine. Everyone liked the meal so much that there was none leftover. Naturally, all of us added some Sriacha sauce to spice things up. All of us except Paula. This was definitely a meal that would be worth cooking again.