Thai spicy beef stir fry

It was so dark and gloomy today. There was fog everywhere and it felt like summer in San Francisco, sadly without the fog horns. Lovejoy and I walked through the conservancy and saw several flocks of geese wheeling overhead, the sound of their wings filling the air.

For dinner I took a flank steak and sliced it into small, thin strips. While I washed the jasmine rice and chopped the veggies I marinated the steak in fish sauce, soy sauce, rice vinegar, lime juice, Maggi seasoning, honey, fresh grated ginger, chopped garlic, cumin, coriander, and red pepper flakes. I didn’t measure this but the marinade was about 3/4 cup. I put the rice on to cook, heated my skillet on high, added a little canola oil and stir fried the beef for a few minutes. I removed the beef and added the red peppers and red onions to the skillet and cooked them for a minute or two. Then I added the Mizuna greens, tossed them about for less than a minute and then turned off the heat and rounded up the men. When I plated it I added grated red and yellow carrots that I splashed rice vinegar on and some parsley leaves.

It smelled good, tasted incredible, and looked brighter than anything I’d seen all day. Some days a dinner like this is a gift. This was just what I was craving after all that brown food from the holiday.

27 November 2006 | Asian, beef, fish, poultry, pork, food, vegetable | Comments