Over the Memorial Day weekend holiday I was having a conversation with my neighbor about what a ‘Foodie’ really is. She says a foodie is not necessarily someone who cooks all the time but an individual that really enjoys the ‘art of eating’. Not just throwing something together like Wolf Slop, or stopping at a local fast food restaurant to fill your belly on a dime, but the actual art of appreciating the spices used in a curry dish, the bark on a piece of rib grilled with actual cherry or applewood instead of the taste of propane, the rich tomatoey taste of a marinara in an Italian dish, or the smooth taste of gelato right out of a machine with chunks of real fruit….instead of a packaged or processed scoop from the ‘health food’ section of your local grocer. Being a foodie is truly enjoying the art of eating <3.
With that being said I have decided that at this time I’m just one kind of foodie….the one who cooks, however as summer is just beginning my intent is to visit local restaurants, try wines, palate cleansers and to take in local views.
This seasons blog will therefore take a turn, you’ll begin to notice a few more restaurant posts and a few less me in the kitchen posts…you guys can hold off on that for a few…right ?
However, never fear Jay will not leave you completely hangin. I will do today’s blog post on my take on a freshly created Beef Stir-Fry. As you’ve browsed through the blog, you can absolutely tell I love Asian themed recipes. Not quite sure why but I do. I swear if given the time I could probably replicate any recipe of any restaurant I go to.
With that being said, I ask that you indulge me as we go into the step by step of how to make a declciously and healthy stir fry meal. As always you can opt for certain ingredients to you or your families liking. In my house we’re all the way meat eaters. So hang on tight, pour a cup of sake and get your tastebuds and chopsticks ready as we delve into the land of…stir fry !
Jay’s Beef Stir Fry
1 package of flank steak cleaned well and seasoned (remove and fat if necessary, although cut should be lean meat only)
1/2 of 4 bell peppers sliced (red, yellow, green and orange)
2 small zucchini sliced into quarters
1 onion sliced into quarters
1 package of mushrooms sliced into quarters
1 generous handful of snow peas
1 tablespoon of minced garlic
2 tablespoons of sesame oil
Spring onions diced
1/2 cup of Braggs Amino
1/4 jar of Hoison sauce
1 package of Ginger Honey crystals
1/4 bottle of chili garlic sauce
1/4 cup of Rice Wine Vinegar
A few sprinkles of sesame seeds
Himalayan Pink Sea Salt
Course black or white pepper
Step 1: Use a medium sized frying pan to pre sear your meat in before adding it to your wok. Allow it to cook until meat is no longer raw and add seasonings of your choice. Then preheat your wok and add sesame oil…about 2-3 tablespoons worth.
Step 4: Begin to add your veggies to your meat on a low heat and stirring well.
From here you’re now ready to prep your sauce.
Step 5: Add sauce ingredients to a measuring cup. Be sure to taste as you do not want your sauce to be overly salty.
Once you’ve mixed your sauce ingredients well slowly pour it over your wok ingredients and continue to stir.
From there allow your meal to simmer for another :5-:15 minutes allowing all of your ingredients to season well and cook together on medium heat. Once ypthe desired time has gone by and you’ve either made your veggies al dente or a little softer as I like them you’re now ready to serve.