Steak Stir Fry

Post author:Angel
Post published:December 31, 2020
Post category:100 Days - 4 Shops / Diners / The meals Round #1 / The meals round #2
Post comments:1 Comment

Still working off the steak trim – feeling a bit lighter today, so going with a stir fry. Lots of veggies, and some leftovers for tomorrow’s lunch.

And I needed another batch of baked rice (link).

I have a selection of Asian type condiments soy sauce, oyster sauce, fish sauce, five spice etc. And, yes, that is the cabbage I bought on the first shop. Cabbage lasts a very very long time. It may get a bit oxidized on the cut edges but a quick trim will remove that, and good to go.

Fresh ginger freezes very well, it is quite cheap. It is sold by the pound but it doesn’t take much and is essential to Asian cuisine. I keep it in the freezer, scrape the skin off what I am about to use with a spoon, then grate off what I need and quick back in the freezer.

About a teaspoon of ginger, and a clove or two = the same amount of grated garlic.

A teaspoon each, hoisin, oyster and soy sauce, and 1/2 teaspoon gochujang or other chili sauce. Don’t really need all these, just a few key components and make your own.

Trim a mini pepper. You don’t think you will have enough of each veg but resist the urge to over prep. With a little of each they add up quick and you end up wasting food. This will be enough for a lunch tomorrow to.

You can see a bit of oxidation on the cut edge of the cabbage, shave that off, then a thin slice. Cut the slice in half for a handful of cabbage shreds.

Trim a green onion. White and light green for cooking, reserve dark green for garnish.

Dissolve 1/2 seasoning packet from a ramen pack in a cup of water. Add in 1 tsp corn starch, this will thicken the sauce. Keep the packet for later use.

Sear the steak in a hot pan with a bit of oil. Remove from pan

Remove the steak from the pan and add in the vegetables.

When the veggies are tender but still have some bite.

Add the seared meat and all its juices back to the pan.

And the broth cornstarch mixture. I will begin to thicken as it bubbles, stir well, coating everything with the sauce.

Place 1/2 cup rice in a bowl, and in a go container.

Divide the stir fry between the two. Top with green onion.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.