Thursday, January 5, 2012

Simple Steak Stir Fry


here's how i feel about chinese food. like sushi, it's just one of those meals you allow someone else to prepare. there's something about chinese food that cannot be recreated in your home.

maybe it's the lack of MSG in my kitchen?

maybe it's because i can't get the meat as mysterious as what appears in general tso's chicken?

maybe it's the lack of cats....

sorry, i took it too far.

whatever the reason, chinese restaurants have a good thing going...until about 30 minutes after you eat it. and you feel bloated & sick & you're pondering why the hell you ever went into china garden for that garbage anyway.

having felt that post-chinese hangover, but still loving the cuisine, i decided to give it another go. after all, that all-clad wok we have isn't gonna saute itself. this time, i went to my main soy man, kikkoman. he makes what looks like a taco seasoning packet, but it's for stir fry. hip hip horray! toss it with a few veggies & skirt steak {or chicken or shrimp} & you have a really healthy, low fat meal. unless kikkoman is on MSG's side...and then we have what this guy would consider the cocaine of food.

{simple steak stir fry}

ingredients {in order of use}
*serves 2-4
  • 1 pound flank steak, sliced into thin strips, agains the grain {or skirt steak}
  • 1/4 cup italian dressing
  • 1/4 cup soy sauce
  • 1 teaspoon minced ginger, divided {i prefer the kind in a tube in the veggie section}
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • sliced & diced veggies of your choice: broccoli, asparagus, onion, bell pepper, mushrooms, canned baby corn, etc. {or bagged, frozen vegetables}
  • 2 sprigs green onion, chopped
  • 1 packet of kikkoman stir fry seasoning
  • 2 tablespoons water
  • rice noodles or instant brown rice {cooked according to package}
1. in advance of cooking, marinate the flank steak. in a resealable container, add steak, italian dressing, soy sauce, 1/2 teaspoon minced ginger & garlic powder. mix with a fork & poke holes in steak so it absorbs the marinade. refrigerate for 2-4 hours.

2. in a wok or skillet, add oil & bring to a high heat. toss in the rest of the minced garlic. saute for 1 minute. add flank steak & cook for 3 minutes, stirring. add vegetables & toss to coat, cooking for 3 minutes.

3. in a small bowl, whisk kikkoman with 2 tablespoons of water. toss with steak & veggies & bring to a boil. cook until sauce stats to thicken & vegetables are cooked. toss in cooked rice or rice noodle, mix throughly & serve warm!

*i leave you with the great asian debate...is sushi soy sauce the same as chinese food soy sauce?

nope.

3 comments:

  1. hi lady! i too tried to replicate chinese food at home with little luck. i just couldn't get that brown sauce right. i found this recipe and it is great. the sauce is right thanks to a little corn starch and something called 'oyster sauce'...i'm not asking any questions. glad you are back to blogging!
    http://thepioneerwoman.com/cooking/2009/11/jadens-beef-with-broccoli/
    --Ivey

    ReplyDelete
  2. My wife wants to cook interesting and inviting recipe for our dinner later and I think this recipe is perfect for us later, I will show this to her now.

    Beef Stir Fry

    ReplyDelete

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