beef and onion stirfry

so i realized that i'd defrosted some unknown meat a day or so earlier so after coming back from burnout and ready to go to sleep, i had to cook it b/c i was afraid it'd go bad. defrosted meats only keep for like 2 days. less if pork or chicken. found out it was like a 3x4x1 in steak. surprise. a high caliber midnight snack. or tomorrow's lunch...

beef and onion stirfry

1 tbls wine
1-2 tbls soy sauce (or 1worcestershire:1soy)
.5tsp flour (corn starch works better)
half an onion that's been hiding
1 tbls minced garlic
1 tsp sesame oil

cut into thin strips across the grain-- that helps it stay tender and keeps the muscle fibers from contracting up all tough when you cook it.mix everything all up and let marinate for 5 mins. heat on high. dump in, and stiryfry it around until it's good and done--but not too much so it's tender. after it all browns, some blood will ooze out as the insides cook, so it should be ready shortly after that. quite savory, but some zing is missing though... shoulda used a lil bit of citrus.

celery stir fry (a few days ago)

5 stalks celery sliced diagonally half in wide
2 cloves garlic smushed
1 tsp rice wine
~50 ml of this tasty seasoned (w/o salt) chicken broth from henry's. swanson's or kimbo will work too (used the rest to reboil with some leftover brown rice for a light soup)

stiryfry on high or med high. always. should be crisp but slightly translucent when done. usually until the broth is alost all sucked up or reduced. the remainder of that can of broth was used to reboil some leftover brown rice into a thin soup/gruel for the other half of the meal. light and healthy.