Tuesday, September 27, 2011

Mimic Takeout: Beef Stir Fry

You can be sure when you see the sign "No MSG" that there are people in the kitchen that still know more about what goes in the food than you do. That's all fine and good, but sometimes it's nice to be able to make your favorite take out dishes yourself.

Maybe you like chicken chow mein, but you would like more chicken. Maybe your kung pao comes out too hot. Whatever the reason, it is possible to recreate the tastes and nuances of takeout food.

This is the beef stir fry I make.

It isn't greasy, but the extra virgin olive oil I add after cooking gives the buckwheat noodles (soba) a good feel. The beef is from grass fed cows (from Uganda, but it was on sale). I used red cabbage instead of napa because I like the color and I prefer its taste.

We sat on our lounge chairs and ate with chopsticks. It fit in perfectly with the type of evening it was. The beauty is that you can keep the noodles and the beef veggie mix separate in the fridge and combine and microwave (or bake for crispy).

Hot wok, hot fat (olive or veggie oil), onions, garlic. Then beef cut in strips once onion if soft, then cabbage. I take half out before I add noodles to the pan. Cook your noodles first, of course.

This dish is also good with all varieties of rice noodle and, of course, chow mein noodle. Season to taste, soy sauce and /or red pepper.

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