This is part of my cooking for a month series...
We had this recipe last night. Jeff and I found it to be somewhat bland* which is disappointing it seemed to have a lot of good flavors in it while I was making it. I would say this was not better than takeout but it was edible. The kid seemed to like it quite a bit.
*as I am typing this recipe I realized that I let out the red pepper flakes. So that might have had something to do with it.
Better Than Takeout Asian Beef Strips
1/2 C fresh squeezed orange juice
1 T minced orange zest
1 T minced fresh ginger
2 T rice wine vinegar
3 T shoyu
2 T honey
Pinch of hot red pepper flakes
2lbs flank steak, sliced diagonally into 1/4 in slices
1 T cornstarch
1 T canola oil
1 T sesame oil
4 C cooked brown basmati rice, cooled completely
In a large bowl, whisk together orange juice, orange zest, ginger, vinegar, shoyu, honey, and red pepper flakes. Place steak in bowl and toss to coat. Cover bowl and refrigerate for 2 hours.
Remove meat from the marinade and whisk cornstarch into marinade. Heat oil in a wok over medium-high heat. Swirl to coat.
Stir-fry the meat for 2-3 minutes add the marinade and cook, stirring, until sauce is thickened. Drizzle with sesame oil. Remove from heat and let cool completely.
To freeze
Individual Servings: Divide steak and rice into 1qt freezer bags or freezer and microwave safe containers.
For a crowd
Place steak and rice in 2 separate 1 gallon freezer bags, removing as much air as possible before sealing.
To reheat
Let steak and rice thaw in fridge overnight.
Microwave method
Reheat individual servings in the microwave on high for 2-3 minutes or until heated through.
Oven method
Preheat oven to 350F. Place rice in a baking dish and top with steak. Cover with foil and bake for 20 minutes or until heated through.
My notes
I got this out of the freezer Sunday night after dinner. The rice was still rock hard when I got it out to start cooking at 5:30 yesterday. so that was a bit of a problem. I also didn't like the fact that there were no vegetables in this dish so I added some bell pepper. Jeff said mushrooms and onions would be good as well. I also used agave in place of honey as my honey had crystallized. Oh and my store doesn't have shoyu or basmati brown rice so I used soy sauce instead of shoyu and regular brown rice instead of basmati.
We had this recipe last night. Jeff and I found it to be somewhat bland* which is disappointing it seemed to have a lot of good flavors in it while I was making it. I would say this was not better than takeout but it was edible. The kid seemed to like it quite a bit.
*as I am typing this recipe I realized that I let out the red pepper flakes. So that might have had something to do with it.
Better Than Takeout Asian Beef Strips
1/2 C fresh squeezed orange juice
1 T minced orange zest
1 T minced fresh ginger
2 T rice wine vinegar
3 T shoyu
2 T honey
Pinch of hot red pepper flakes
2lbs flank steak, sliced diagonally into 1/4 in slices
1 T cornstarch
1 T canola oil
1 T sesame oil
4 C cooked brown basmati rice, cooled completely
In a large bowl, whisk together orange juice, orange zest, ginger, vinegar, shoyu, honey, and red pepper flakes. Place steak in bowl and toss to coat. Cover bowl and refrigerate for 2 hours.
Remove meat from the marinade and whisk cornstarch into marinade. Heat oil in a wok over medium-high heat. Swirl to coat.
Stir-fry the meat for 2-3 minutes add the marinade and cook, stirring, until sauce is thickened. Drizzle with sesame oil. Remove from heat and let cool completely.
To freeze
Individual Servings: Divide steak and rice into 1qt freezer bags or freezer and microwave safe containers.
For a crowd
Place steak and rice in 2 separate 1 gallon freezer bags, removing as much air as possible before sealing.
To reheat
Let steak and rice thaw in fridge overnight.
Microwave method
Reheat individual servings in the microwave on high for 2-3 minutes or until heated through.
Oven method
Preheat oven to 350F. Place rice in a baking dish and top with steak. Cover with foil and bake for 20 minutes or until heated through.
My notes
I got this out of the freezer Sunday night after dinner. The rice was still rock hard when I got it out to start cooking at 5:30 yesterday. so that was a bit of a problem. I also didn't like the fact that there were no vegetables in this dish so I added some bell pepper. Jeff said mushrooms and onions would be good as well. I also used agave in place of honey as my honey had crystallized. Oh and my store doesn't have shoyu or basmati brown rice so I used soy sauce instead of shoyu and regular brown rice instead of basmati.
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