Monday, August 23, 2010

New Apartment

I've finally moved into my new apartment! We still have a few things left at our old one and a bit more unpacking but for the most part we are moved it. And last night I cooked on my new stove. It is definitely going to take some time to get used to. I mean, I used to cook on an electric stove and it would take so long for the pan to heat up, but now I'm cooking with gas and whoosh! the pan is heated before I can even grab a utensil from the jar next to my stove! I'm really going to have to practice mise en place much better than I did before!

So last night I made an easy stir-fry that was pretty much random ingredients thrown together that at first I was worried would taste terrible, but actually turned out to be quite delicious. The sauce is salty from the soy, but slightly sweet from the hoisin and rice wine. Unfortunately my salt and pepper shakers are still at my old place, so I couldn't add any pepper.


For the meat, I purchased a nice cut of flank steak, put it in the freezer for about 20 minutes, then sliced thinly across the grain. The meat was tender and juicy and much better than those stir-fry precut packaged nonsense they sell at the store. The only place I've found that has actually good precut packaged stir fry meat is at Metropolitan Market, but they are only in Seattle. (Which reminds me, I need to send them a letter and tell them I demand they open one in Bellevue.. ok maybe not demand but ask nicely..)


As for the veggies, I chose bok choy and green onions for the main event. Any veggies will work, but I was just feelin those last night, ya know? If you do chose to change it up, add the harder veggies (carrots, bell peppers, onions, etc.) first, then add the softer ingredients (leafy greens, for example). This way the softer veggies don't turn to mush while the harder ones are still, well, hard.

Anyways, here is the recipe for a delicious stir-fry. Enjoy!



Beef and Bok Choy Stir-Fry

1.5 lbs flank steak, sliced thinly across the grain
1 head bok choy, rinsed, trimmed and cut into 3/4 in. strips
2 green onions, sliced, reserving some for garnish
1 clove garlic, minced
2/3 c. peanuts (roasted preferably)
peanut oil
1/2 c. soy sauce
2 tbsp. sesame oil
1 tbsp. rice wine
2 tbsp. hoisin sauce
1 tbsp. cornstarch
For sauce, combine last 5 ingredients and whisk together. Set aside. Assemble all ingredients near stove, since this dish will come together very quickly. 

Heat 12 in skillet over almost high heat. Add 2 tbsp. peanut oil to pan and cook beef in batches, constantly stirring, until no more red is visible. Remove from skillet to a plate. Reserve juices. Once beef is cooked, add little more oil if needed, then add garlic and stir for 30 sec until beginning to turn golden. Add bok choy and green onions and stir fry until slightly wilted; remove from pan. Stir sauce to recombine cornstarch, then add to pan. Lightly scrape bottom of pan to remove browned bits, then let reduce for 1-2 minutes depending on desired thickness of sauce. Add beef and vegetables back to pan and stir to combine. Stir in peanuts, then serve immediately on top of rice.
Have a great day!






   

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