While the Cat is Away - The Mouse Makes Thai Beef Stir Fry

Hi.

It’s me again.

 

I’m Bob, Angie’s better half.

Don’t tell her I said that, though.

At any rate, Angie Pangie is busy making food for Easter.  We’ve got a dozen or so guests coming, and she’s running around like a chicken with it’s head cut off.  Which is especially funny, since right now she’s carrying a turkey with it’s head cut off.

OK, maybe I’m the only one that thought that was funny.  Sorry.  Please don’t leave.  Angie told me I could blog here from time to time since so many of you enjoyed my Tuscany Glazed Turduken in Hollandaise post.  So, this seemed like a great time since she’s so busy.

I think it is expected for me to post a silly-looking picture of Angie.  Let me get this one out of the way:

No, that’s an American Indian.  Chippewa, if you’re curious.

Here’s the embarrassing picture of Angie:

Hey!  That’s not a goofy picture of Angie, that’s a goofy picture of me! 

Hooray!  I’m a nice guy!

Anyways, guest posting also gives me a chance to plug my own endeavors for a minute.  I know that many of Angie’s readers are bloggers, as well, so hopefully this will be useful to you.  I’ve started a blog called The Writing Journey, and it’s been a blast.  That blog is devoted to helping Internet writers (bloggers, content writers, freelancers, article writers, etc) to improve their lives by improving their writing.  If you want a good feel for the blog without having to page through everything, I’d suggest you read The 8 Most Common Internet Writing Mistakes and Bang Your Gong: A Call For Action From The Internet Writing Community.

OOH, and since Angie hasn’t mentioned it here, let me show you the Awesemo-9000 cake she made for Game Master’s Day.  I’m not sure how she did it, but I think it involved a bowl.  And maybe eggs, I dunno.  If you want the recipe, though, I bet she’ll put it up if you ask for it.

Also, before I get to my little cooking experiment, let me plug Angie’s free Chinese New Year cookbook.  Now, I know that Chinese New Year is done for 2008.  But, my understanding is that there will be one again in 2009.  On top of that, I also understand that some folks like to eat Chinese food even when it’s not Chinese New Year.  So, go sign up for free Email updates to Angie’s Pangies and go get the darn thing here.

OK, anyways…

A couple of weeks back, Angie asked me if I’d like to try making a recipe from her Simply Delicious magazine.  It was called Thai Beef Stir Fry, and it sounded simple.  And delicious.  Hence, Simply Delicious.

At any rate, I was a bit intimidated by the idea of stir fry.  After all, I’ve barely mastered “pan fry.”  But I figured that the worst to come out of it would be a last-minute Taco Bell run, so either way it’d be all right.

I’m happy to tell you that this dish was both simple and delicious.  We changed the recipe a bit, so if you’re checking my work you’ll see that there have been some changes. 

(Also, if you’re checking my work, you need to get a life.  I mean, who the hell goes around from one cooking blog to the next checking to see if people change recipes from what is printed in a magazine?  Geez, I thought I was a dork.  You’ve got some serious issues, lady.)

Anyways, the dish turned out all right.  I think it did, anyways.  I’ve had a cold for a couple of weeks now, and my taste buds have been off.  I think I’d have liked it a bit more spicy, but I think it was probably right for the family.

At any rate, here’s the modified recipe:

Thai Beef Stir-Fry with Peanut Sauce

2 tablespoons cornstarch
3/4 cup water
3 tablespoons peanut butter
4 tablespoons soy sauce, divided
1 1/2 pounds boneless beef top sirloin steak, thinkly sliced
3 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
3 tablespoons peanut (or vegetable) oil, divided
1 (8 oz) can bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon crushed red pepper flakes (or more, if you like it spicy)
Hot cooked rice

Oh, I’ve got a couple of notes before I give the directions.  Those of you who cook often prolly know this, but you want to get all of your stuff together before you start frying your beef.  It’s called mise en place, I’m told.  Here’s my mise en place:

Also, be aware that when you hit the step where you spoon the peanut butter mixture thing into the stir fry pan thingy, it will be gloppy and kinda gross looking.  That freaked me out.  But it resolved itself after it started cooking.  You can see all that from the pictures, but I figured I’d warn you ahead anyways. 

Here are my thinly sliced steak strips:

I actually used half steak and half venison. Mmmmm… venison.

I didn’t know what “Julienned” meant, so Angie ’splained it to me.  I guess it just means you cut the peppers into strips. 

To do that, though, you have to remove the lid by cutting a circle around the top of the pepper:

And taking out the gunk:

Also, I used fresh-pressed garlic:

So, anyways, here are the actual directions:

In a small bowl, combine cornstarch and water until smooth.  Stir in peanut butter and 3 tablespoons of soy sauce; set aside.

In a large skillet or wok, stir-fry the beef, garlic, pepper, salt, and remaining soy sauce in 2 tablespoons oil until meat is no longer pink; remove and keep warm.

Add last tablespoon of oil to the wok and add peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender.

Stir cornstarch mixture; add to the pan.  Bring to a boil, cooking and stirring for 1 minute, or until thickened.

 

 
Return beef to vegetables, stir together, heat through and serve with rice.

 

I used minute rice, but you should probably make the good stuff.  Incidentally, the recipe can be found in the free eCookBook, Angie Pangie Celebrates:  Chinese New Year.  (See how I did that? )

OOH, I made these, too:

All by myself, even.  I took them right out of the package, put them on the pan, and put them in the oven.

See you all next time!

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