shirataki noodles 1 pkg
couple slices of presliced sirloin that was on sale at zion korean market
half an onion, thin wedges
mirin
soy sauce
heated a pan with a little bit of vegetable oil in it. tossed in the beef when it was good and hot and cooked for a min or so. tossed in the onions and let those cook underneath the beef for a couple of mins, adjusted heat to simmer. splash of mirin (2-3 tbsp?). larger splash of soy sauce (3-4 tbsp?). i think all recipes i found said to add dashi, but i didn't feel like making any so used water (~1 cup). simmered for almost 20 mins. now you have crazy chewy noodles. i like the beefy taste, but the beef comes out a bit tough at the end of that simmering. the piece i fished out and munched on early on was perfect. now.. how do i get the beefy flavor in without turning my meat tough?
whilst that was cooking, ate some bread (b/c shirataki noodles have no calories, i would starve if that's all i ate) and prepared this cucumber salad.
3 persian cucumbers sliced bite sized
grated daikon (from the rest of the hunk i didn't use in soup)
1 green onion sliced
some cilantro
1 korean pepper sliced
little splash of soy sauce
big splash of rice vinegar
some fish sauce
some ginger, grated
sprinkle of sugar
little bit of sesame oil
a few tbsp of water
poured straight from bottles, etc into a tupperware with the cucumbers. close lid. shake.
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6 comments:
To keep the beef from toughening, I like to sear it and then remove it until the end. Also, you can try "velveting" it with an egg white, a little starch, and michiu.
how does this magical technique of velveting work? o sorcerer of seared beef, impart your knowledge.
You coat a solid protein with a liquid protein or starch (egg white, soy, tapioca flour, whatever) and it increases the caramelization. Arguably, it seals the exterior from leaking juices, to an extent.
no pictures? ::insert incredibly sad tone of voice::
hugs and kisses!
that was not me.
"Orang3 said...
that was not me. "
yeah, that's a little redundant.
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