Poor photography aside, here’s a tasty recipe that’s more a process than a precise recipe, but it results in what The Boy calls “Good slop, Mother!” He may or may not get to live indoors next week…
I started with about a pound of thin-sliced beef; the store label said it was sliced “for Milanese”–but what I was looking for was beef I could slice on the cross-grain for tenderness, and this was already sliced cross-grain, and thin. So all I had to do was slice it into strips about 2″ x 1″ or so.
That marinates (at room temperature, please) for at least an hour with:
* A splash of oil
* A good two cloves of minced garlic
* About a 2″ knob of ginger root, grated (perhaps 2-3 Tablespoons?)
* Several glugs of soy sauce
Try really hard to keep your face out of the bowl. This stuff smells like heaven.
While the beef marinates, time to “do the mise” (mise en place, which is fancy French for “get your stuff all ready to go”) on the rest of the veggies and goodies. And get your rice steaming, or boil some noodles.
For veggies, I’ll list them in the order I stir-fry them.
* about 1-2 carrots, sliced on the bias and thin (1 cup)
* 1 medium onion, sliced thin
(I toss those in together, with minimal oil.)
* 1/2 pound mushrooms, in small chunks, because I don’t want them to disappear. I do these in the pan after the onions and carrots are out, and don’t add oil, because I just want to brown them a bit, and still have texture later.
* 1/2 pound snow pea pods, sliced on the bias into bite-sized pieces; use more if you like! Just get them hot through.
* 2 green onions, sliced in about 1/2″ pieces, so they’re visible. I do add some sesame oil to this last bit, as they’ll be garnish and it’s tasty.
* 1-1/2 cups beef broth
* 1/4 cup soy sauce
* 1/4 cup water with about 3 tablespoons cornstarch in it.
* a tiny tiny dash (1/4 teaspoon blort of it) of sriracha garlic-chili sauce (add more if you like spicy).
I don’t follow normal stir-fry rules very much, but here’s the cooking process I used:
Onions and carrots, until they start to soften a tad; remove to a big bowl.
Mushrooms, til they’re browning nicely; remove to the big bowl.
Meat, in very small batches, so it cooks quickly; remove to the big bowl as soon as most of the pieces are no longer pink. You will fight the urge to pick little bits of meat out of the big bowl for the rest of the cooking process. Indulge at least three times. It is sooooo goooood.
Snow peas, until hot through; remove to that bowl!
Onions, until fragrant (literally seconds); remove to the side, not in the bowl.
Then the sauce mixture goes into the pan, and stir constantly as it thickens. Tip the big bowl to drain all the collected juices into the sauce, and stir some more.
Everything goes carefully back in the pan, and gets tossed with the sauce to coat.
Serve it over the rice, or over noodles. Snarf. SO GOOD.
For a vegan version, I would marinate extra firm tofu chunks in the ginger/garlic/soy mixture, and sear it off in a pan; use veggie broth rather than beef, and add in steamed cauliflower, broccoli, and other veggies you enjoy to amp up the dish.