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Wednesday, March 30, 2011

Steak and veggies mix (to use on noodles or pasta)

A basic meat and veggies mix that can easily be added to pasta, noodles, even pizza (flat bread rocks with this). Use what you have, get rid of those 2-3 tiny tomatoes, everything goes!

The trick with this recipe is two-fold.
Cook the foodstuff in batches, and use a non-stick pan for the veggies (and noodles if you're adding noodles).
(You cook the stuff in batches, especially the meat, so you don't cool your wok/pan too quickly.
If the end-result sauce is too thick, just add 1/2 cup water at a time until its to your liking. Here's what the extra thick sauced mix looks like on Kimchi noodles (I added water for the other portions ^_^)

I used the noodles ONLY - NO SEASONINGS!


Beef marinade:

1 tsp granulated sugar
2 tbsp cornstarch
1 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp mirin (sweet cooking rice seasoning - Kikkoman)
1 tsp sodium reduced soy sauce
dash of pepper (optional)

Final Sauce:

1 dash (1/8 tsp) black pepper
2 tbsp oyster sauce
2 tbsp Mirin (sweet cooking rice seasoning - Kikkoman)
2 tbsp sodium reduced soy sauce
2 tbsp cornstarch
1 tbsp sesame oil
1 cup of water

Thickener for final sauce:
1 tbsp cornstarch mix with 1/2 cup cold water

4-5 tbsp Peanut oil, divided
2-4 tbsp Sesame oil, divided (I use 2 tbsp peanut, 1 sesame oil)
2 cloves minced garlic
1/2 tsp grated fresh ginger root
6 medium mushrooms, sliced evenly
2 1/2 cups of zuchinni, sliced same width as mushrooms (I used 3 small ones)
2 tbsp sesame seeds (optional)
2 lbs blade steak (or whichever cut is on sale)
4 grape tomatoes (or more if you wish) quartered


This is a many-steps recipes. The results are worth it. You will end up with a large batch of meat and veggies mix that can be added to almost anything.
As usual, prep all your ingredients ahead of time. I have ONE exception to this rule. I slice the steak, prep the marinade, mix in the steak, and as the steak sits and tenderizes, I prep the rest of the goodies.

In a large bowl, prepare the meat marinade as follows:

add 2 tbsp oyster sauce, 2 tbsp mirin, 2 tbsp cornstarch, 1 tsp sugar, pepper, 1 tsp soy sauce.

Mix well, making sure there are no lumps.

Add sliced steak, mix well. If you will cook right away, put it aside on the counter, and give it a stir every once in a while.

Prep final sauce (see ingredients list)
Prep veggies.

In non-stick pan, heat 1 tbsp oil and stir-fry zucchini until its starting to brown around the edges. I used 3 small zuchinnis, and cooked this part in 3 batches.

In hot wok, heat 2 tbsp oil, add garlic and ginger, and stir fry until lightly brown (do not overcook)

Add beef (again work in batches, I did 3 batches for this recipe), adding a bit more oil if needed. Stir fry each batch until browned, returning all beef to wok for on last round of frying. Remove and set aside.

In hot wok, heat 1 tsp of sesame oil, and stir fry mushrooms until soft, about 3 minutes.

Add Zuchinni and tomatoes, stir fry another 2 minutes.

Add beef stir well, and heat it through.

Add sauce mix, bring to a boil.

Add cornstarch thickener, and boil to thicken. Remove from heat.

Add sesame seeds, and stir well.

Serve on bed of noodles (its even better the next day!)

Number of Servings: 9-12

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