{"id":56,"date":"2008-10-04T15:40:13","date_gmt":"2008-10-04T20:40:13","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=56"},"modified":"2023-12-07T15:09:53","modified_gmt":"2023-12-07T20:09:53","slug":"seared-beef-with-horseradish-dipping-sauce-pasta-primavera","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=56","title":{"rendered":"Seared Beef with Horseradish Dipping Sauce & Pasta Primavera"},"content":{"rendered":"
<\/div>

\"\"<\/a><\/p>\n

Seared Beef with Horseradish Dipping Sauce & Pasta Primavera<\/strong><\/p>\n

Seared Beef<\/em>
\n1 lb lean sirloin steak, cut into 1\/2″ – 1″ cubed
\n1 tsp garlic powder
\n1 tsp onion powder
\n1\/2 tsp finely ground black pepper
\n1\/4 tsp sea salt
\nHorseradish Dipping Sauce<\/em>
\n1\/2 cup fat free mayonnaise
\n1\/2 cup fat free sour cream
\n2 scallion (green and white parts), minced
\n4 cloves garlic, minced
\n4 tbsp prepared horseradish (NOT creamy horseradish sauce)<\/em>
\nPasta Primavera<\/em>
\n8 oz extra wide egg noodles
\nVariety of zucchini, yellow squash, asparagus, carrots, haricot verts, broccoli, etc. lightly steamed
\nBlack Pepper Sauce<\/em>
\n1 cp water
\n1\/8 cp cornstarch
\n3 tbsp fresh ground black pepper
\n1\/2 cup reduced sodium soy sauce<\/p>\n

Begin by preparing sauces. To make the Black Pepper Sauce, combine water, soy sauce, pepper, and corn starch in a small pan, making sure all ingredients are thoroughly mixed before placing over low heat until thickened (about 15-2 minutes), stirring occasionally. When it coats a wooden spoon (leaving a definitive band when you run your clean finger through it), remove from heat. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. Remove from heat and reserve.<\/p>\n

To make Horseradish Dipping Sauce, combine horseradish, mayonnaise, sour cream, garlic and scallions in a bowl. Transfer to a serving container, or individual serving dishes.<\/p>\n

Prepare extra wide egg noodles as per package instructions, until al dente.<\/em> Drain, and place in a large bowl with steamed vegetables. Drizzle Black Pepper sauce over, and toss to coat.<\/p>\n

In a small bowl, combine spices for the seared beef. Sear beef cubes over medium heat in a large skillet; after 3-4 minutes, sprinkle with the mixed spices (this allows them to impart flavour without burning). Cook another 2-3 minutes, or until desired level of doneness.<\/p>\n

Serves 4.<\/p>\n

<\/div>\n

<\/path><\/svg><\/i> \"Loading\"<\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Seared Beef with Horseradish Dipping Sauce & Pasta Primavera Seared Beef 1 lb lean sirloin steak, cut into 1\/2″ – 1″ cubed 1 tsp garlic powder 1 tsp onion powder 1\/2 tsp finely ground black pepper 1\/4 tsp sea salt Horseradish Dipping Sauce 1\/2 cup fat free mayonnaise 1\/2 cup … Continue reading Seared Beef with Horseradish Dipping Sauce & Pasta Primavera<\/span> →<\/span><\/a><\/p>\n

<\/div>\n

<\/path><\/svg><\/i> \"Loading\"<\/p>\n

<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[5,4],"tags":[34,226,35,37,36],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-main-course","category-recipe","tag-beef","tag-main-course","tag-pasta","tag-sauce","tag-vegetables"],"a3_pvc":{"activated":true,"total_views":166,"today_views":0},"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=56"}],"version-history":[{"count":2,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions"}],"predecessor-version":[{"id":755,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/56\/revisions\/755"}],"wp:attachment":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}