Yes, yes, I’ve been a slacker, but I have undertaken a few more ventures in my already too-packed life and so my poor blog has had to suffer until I got everything up and running – so, here we go!
The blog may have been MIA but that certainly does not mean that the Crappy Kitchen was collecting dust: I have been cooking up a storm most nights and here is something that I was begged to cook by my son. He had a longing for something I rarely cook, beef, so I succumbed and made something that would please everyone: a whole wok-full of thinly sliced stir-fry beef with rice.
It was delicious beyond belief and even thought it is a tabu food on my particular diet (Blood Type A) I couldn’t help “test tasting” a little more than was good for me!
You will need:
3 or so tbs vegetable or grapeseed oil (more if needed)
2 lbs beef, very thinly sliced – not shaved (NY stripe or flank steak is good)
1/4 cup soy sauce
1/4 cup mirin
1 tsp sesame oil
1/2 tsp cayenne pepper flakes (chili flakes)
2 tsp granulated sugar
10 scallions, including green parts, sliced
4 cloves garlic, finely chopped (use 3 if large)
8 oz mung bean sprouts
1 cup grated or matchstick carrots
4 cups chopped spinach
6 cups cooked basmati rice
*This is a good time to use that leftover rice – it can be added to the dish straight from the refrigerator. If you do not have rice cooked, put it on to cook first thing. If using a rice cooker (as I do!), cook a 3 cup measure of rice. If cooking on the stove top, use two cups and follow instructions on your rice bag*
1 – Mix the soy, mirin, sesame oil, pepper flakes and sugar in a large bowl and add the beef slices. Cover and set aside in the fridge while you prep the rest of the ingredients. Put large saute pan or wok on high heat. When it is very hot, add 2 tbs of oil and add 1/3 of the beef, shaking off the excess marinade and distributing it over the entire surface of the pan. Let it cook for a minute (do not touch it as it sizzles!). Turn and shake the meat about and cook for another minute or two until cooked. Test a piece by eating – it should be tender and soft. Transfer to a bowl. Add more oil and continue to cook the beef in batches until it is all done. Reserve the marinade that is left in the bowl to be used later.
2 – If the pan is very dark and blackened on the bottom, you may want to give it a quick cleaning before you continue. Add a little more oil and with the pan on high heat, add the scallions, garlic and carrots. cook for two minutes, stirring often.
3 – Add the bean sprouts and continue to cook for 1 more minute.
4 – Add the chopped spinach and cook for about 30 seconds before adding the rice. Stir everything together and cook until rice is hot.
5 – Add the beef and its accumulated juices, as well as the rest of the marinade. Mix well and turn off heat. Taste for addition of more soy sauce or a soy sauce and mirin mixture.
Serve immediately in warmed bowls with more soy sauce and a dose of sriracha sauce if that is your thing!