I gave in to my son’s craving for blood-y meat!
The red meat lovers who read my blog will be happy with this one. The only person in our house who loves cow is my son, so it only makes an appearance every now and then at the Crappy Kitchen.
So, on the rare occasions that I do cook beef for dinner, I buy something luscious, and try to use ingredients that bring out the best qualities of the meat.
This stir-fry hit the nail on the proverbial head! I am not eating beef at the moment (look at blood type A at the top of my blog for more info.), but being the cook, I did have to taste it for flavoring etc. It was so good I wanted to forego my diet for the evening and dig in with the rest of the family.
My son had two huge bowls. Always a good sign!
You will need: 3 tbs canola oil (or other neutral smelling oil), 1 1/4 lbs sirloin steak, thinly sliced, 3 or 4 scallions, including green parts, sliced, 8 oz white mushrooms, thinly sliced, 4 cups spinach, roughly chopped, 4 tbs soy sauce, 3 tbs mirin, (see pantry for what this is), 2 tbs rice vinegar, 2 tbs lime juice, 1 tsp sugar, 1 tbs freshly grated ginger (the finest setting you have), 8-10 oz wide rice noodles (ethnic section of your supermarket).
1 – Prep all veggies. Put pot of water on and cook noodles according to instruction and rinse throughly in cold water. set aside until ready to use. *The noodles need to be cooked before you start the actual stir-fry.
2 – In small bowl combine soy, mirin, vinegar, ginger, sugar, and lime juice. Taste mixture and add a little salt or more sugar if you think it needs it. Set aside until ready to use.
3 – Put wok or big saute pan on highest heat and wait until it is hot before adding the oil. When the oil is smokey hot, add the mushrooms and cook for a couple of minutes. This releases the juices which begin to evaporate. Next add the scallions and beef (keeping the pan as hot as possible). Stir-fry the meat for about 90 seconds, stirring as needed.
4 – Add the spinach and cook for 30 seconds. Add the liquid, followed by the cooked rice noodles. Stir until everything is hot and incorporated. Take pan off of heat.
Serve immediately in warm shallow bowls with chop sticks.