Vegetable Beef over Rice Noodles

Using up vegetables from my garden this fall along with some of my farmers' market finds, I created this recipe as a lovely dinner that's both light and satiating.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  garlic cloves
• 1  carrot
• 1  tablespoon olive oil
• 2  red chili peppers
• 1  green chili pepper
• 1  cup green cabbage
• 1  eggplant
• 2  yellow zucchini
• 1  cup  pea pods
• 1  cup bok choy
• 1⁄2 lb  boneless beef steak
• 2  tablespoons  black bean garlic sauce
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon  garlic salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon soy sauce
• 1  cup water
• 1  tablespoon cornstarch
• 2  cups  rice noodles

Directions

1. Tenderize and thinly slice beef steak. Cut into one inch pieces. Marinade beef steak strips in the Black Bean sauce for 2 hours. Saute Steak, chopped garlic, peppers and shredded carrot in olive oil for 3-4 minutes on medium high heat. Set aside. Steam chopped cabbage, eggplant, zucchini, pea pods, and bok choy until tender crisp. Add beef mixture and seasonings. Briskly stir one tablespoon of soy sauce with one tablespoon of cornstarch into ice-cold water. Slowly pour over dish while stirring constantly until sauce thickens (about two minutes). Remove from heat. Serve over Rice noodles.