What a saga this meal turned into! I couldn't find the beef for stir-fry and spent five minutes digging in the fridge. I gave up and turned to the chicken that I had reserved for Chicken with Olives. I cut up the chicken thighs, all the while thinking that there was an odor that reminded me of cat abscesses. That couldn't be a good thing, so the chicken got chucked in the trash. I pulled out the beef for the Pot Roast and cut it up. My knife was mildly dull and the meat was tough ...
Finally, we were ready to cook! And, then I needed to head to an appointment and I didn't get to eat any of it! Shaun actually ended up cooking most of it.
He says it was a good meal. Here's how it went down (loosely based on this recipe):
1 40 oz beef chuck roast, cubed into one-inch squares
1/2 cup red cooking wine
1/4 cup dark molasses
1/4 cup balsamic vinegar
Cover beef with liquid and let sit
-----
Slice vegetables for stir fry. I used: 2 leeks, one onions, 4 carrots (cut thinly) and a bag of frozen broccoli.
Mix together 2 minced garlic cloves, 1 inch grated ginger (unpeeled) and 2 tablespoons coconut oil
-----
Heat wok with 3 tablespoons of coconut oil. Add beef in a thin layer. Cook 1-2 minutes on each side, until brown. DON'T OVERCOOK. Remember, this will be cooked again later. It took 3 batches to get all the beef cooked because I didn't want to overcrowd the wok. I did cook the beef in all the liquid marinade.
Remove the beef and set aside.
Add the vegetables and garlic/ginger liquid. Mix gentle. Cook until soft (~5 minutes). Add beef and stir together for 1-2 minutes.
Remove and eat immediately.
No comments:
Post a Comment