Sorry. I've been a bit busy and out of town and obsessed with pizza...that I didn't make...lately, but I'm back. And I have a bunch of great recipes coming your way! :) The first of which comes from a great cookbook my brother got for me for Christmas - "Keys to the Kitchen".
I've made a couple recipes from the book now and have found them all quite good. What I like best, however, is her tone. She breaks down the recipe in an easy to follow fashion (something I strive to do myself here in this blog), and gives helpful notes in the margins about where you could pause in the recipe prep if you didn't have time to make it all straight through, or what might be a good substitute for an otherwise infrequently used or hard to find ingredient. The author is also a huge advocate of make things fresh, from scratch, using the best quality ingredients you can find and afford.
I had some beef in the freezer. I was at the store and there were these gorgeous multi-colored local carrots, fresh, on-sale asparagus, and a great head of napa cabbage. I also grabbed some peppers to toss in there too. As I put the ingredients in my cart, I could just see the stir fry forming in my head. All I needed was a great marinade for the beef...and I knew just the one. This marinade would work for chicken too, and could be used for on the grill with kabobs or in stir fries like this one. I bet it would be great for an Asian-style salad or for some great beef over rice. Anyway, it's awesome. And simple. And awesome. :)
Miso-marinated Beef
makes enough to go with an entree for 2; can easily be multiplied. I would just alter the marinade ingredient amounts in relation to the amount of meat you want to make
adapted from "Keys to the Kitchen"
1 Tbs white miso paste (lasts FOREVER and is great for this soup)
1 tsp maple syrup
1 tsp cane sugar (or brown sugar)
1/2 Tbs vinegar (white, apple cider, brown rice)
2 cloves of garlic, minced
few drips of sesame seed oil (original recipe was for 2 lbs of meat; for that amount of meat, use 1 tsp of this oil)
1 tsp water
1/2 lb sirloin, strip steak, etc. (I used round eye; if you're using if for a stir fry, get stir-fry beef) cut into large dice
Combine all the marinade ingredients in a wide bowl/container, preferably one with a lid. Whisk together until "smooth" (the garlic will obviously still be a tiny bit chunky). Toss in the meat chunks; make sure all the surfaces get coated. Either allow to sit for about 30 minutes in the fridge in a closed/covered container or for up to one day.
Choose your method of cooking! For us, I stir fried up all my veggies first, then tossed the meat in for probably fiveish minutes, until the outside was nicely browned and the inside was medium rare. Same principle applies for grilling as well. Yum!
I had some beef in the freezer. I was at the store and there were these gorgeous multi-colored local carrots, fresh, on-sale asparagus, and a great head of napa cabbage. I also grabbed some peppers to toss in there too. As I put the ingredients in my cart, I could just see the stir fry forming in my head. All I needed was a great marinade for the beef...and I knew just the one. This marinade would work for chicken too, and could be used for on the grill with kabobs or in stir fries like this one. I bet it would be great for an Asian-style salad or for some great beef over rice. Anyway, it's awesome. And simple. And awesome. :)
Miso-marinated Beef
makes enough to go with an entree for 2; can easily be multiplied. I would just alter the marinade ingredient amounts in relation to the amount of meat you want to make
adapted from "Keys to the Kitchen"
1 Tbs white miso paste (lasts FOREVER and is great for this soup)
1 tsp maple syrup
1 tsp cane sugar (or brown sugar)
1/2 Tbs vinegar (white, apple cider, brown rice)
2 cloves of garlic, minced
few drips of sesame seed oil (original recipe was for 2 lbs of meat; for that amount of meat, use 1 tsp of this oil)
1 tsp water
1/2 lb sirloin, strip steak, etc. (I used round eye; if you're using if for a stir fry, get stir-fry beef) cut into large dice
Combine all the marinade ingredients in a wide bowl/container, preferably one with a lid. Whisk together until "smooth" (the garlic will obviously still be a tiny bit chunky). Toss in the meat chunks; make sure all the surfaces get coated. Either allow to sit for about 30 minutes in the fridge in a closed/covered container or for up to one day.
Choose your method of cooking! For us, I stir fried up all my veggies first, then tossed the meat in for probably fiveish minutes, until the outside was nicely browned and the inside was medium rare. Same principle applies for grilling as well. Yum!