Teriyaki Stir-Fry with Tofu

In my newly vegetarian state (well, mostly. Sushi is my exception), I have turned to tofu.

It frustrates me. And in truth, I don't think I'll ever really enjoy it.

But it tastes just fine in teriyaki sauce. As does everything.



Teriyaki Stir-Fry with Tofu:

1 cup fresh green beans, cut
1 cup bean sprouts, washed well
½ cup mushrooms, sliced
7 oz extra firm tofu, drained and cubed (half of a regular block)
1/3 cup teriyaki sauce (I used Veri Veri Teriyaki. You may need to use more or less depending on the brand)

Heat 1 tbsp oil in a wok over medium-high heat. Add green beans, cooking for about 1 minute; add bean sprouts and mushrooms. Cook for about 4 minutes, mixing occasionally. Add tofu; heat through. Add teriyaki sauce; mix well and turn off heat. Serve over top of rice.

Serves 2-3

And yes, I promise to start updating regularly again.

--Jirafa

Spicy Broccoli Beef with Udon

This is an experimental dish made with tossing this and that into a pan and calling it golden. My hope is to use more noodles in recipes, because noodles are fun and tasty and they deserve their chance to be special too.

Yes, my food has feelings.



Spicy Broccoli Beef with Udon

8 oz udon noodles
1 large round steak, sliced into strips
1 head of broccoli, chopped

Sauce:
1 large clove garlic, minced
I tbsp oyster sauce
1 tbsp mirin
2 tsp honey
2 tbsp soy sauce
1 tsp chili garlic sauce
½ cup water

Mix sauce ingredients together in small bowl; set aside.

Boil noodles according to package directions (~5-6 minutes).

In a wok over medium-high, heat 1 tbsp oil. Stir-fry meat until browned; remove. Add another tbsp oil and stir-fry broccoli until bright green, about 4 minutes. Return meat to the pan along with sauce; lower heat to low/medium. Cook for about 2 more minutes. Drain noodles and add to wok, mixing thoroughly.

Serves 2-3.

--Jirafa

Broccoli Beef

I consider broccoli beef heavenly delicious and I think a higher power agrees, judging by the glorious light gracing the above photo. It can only mean acceptance.




And really, what’s not to accept? Crunchy broccoli, savory beef, all over rice.



Nom. Nom. Nom.

Broccoli Beef:

2 round steaks, sliced into strips
1 head broccoli, chopped
¼ onion, diced
1 cup water

Sauce:

6 tbsp soy sauce
3 tbsp mirin
2 cloves garlic, minced
2 tbsp white sugar
2 tsp cornstarch
¼ tsp black pepper

Mix all sauce ingredients together, set aside.

Heat 1 tbsp oil in a wok over medium-heat. Fry meat until browned, about 2-3 minutes. Remove meat to a plate.

Add another tbsp of oil to the wok and toss in broccoli and onion. Cook for 5-6 minutes, stirring occasionally. Add in meat and sauce plus 1 cup water. Cook for another 2 minutes, stirring as sauce thickens.

Serve over sticky rice.

Serves 3.

--Jirafa

Green Bean Beef

From No Sin Sans Sugar

This is my broccoli beef recipe, sans broccoli because I was being too cheap to buy broccoli and got green beans instead. :D Ah, college life.

And yes I do realize I’ve been making a lot of Asian food lately. I promise, there will be variation soon. As soon as I either stop wanting sticky rice or run out of it.

From No Sin Sans Sugar

Aren’t they gorgeous? Cooking the beans after the meat ensures that they pick up all that leftover deliciousness and color.

And I’m all about deliciousness and color. ;)

Green Bean Beef:

For Sauce:

2 tsps cornstarch
2 tbsp white sugar
2 tbsp mirin
2 cloves garlic, minced
6 tbsp soy sauce
1/2 tsp oyster sauce
¼ tsp black pepper

Mix together in a small bowl. Set aside.


¼ yellow onion, diced
2 round steaks, sliced into strips
2-3 cups fresh green beans


In a wok over medium-high heat, heat 1 tbsp of oil. Add beef, stir frying until brown. Set beef aside on a paper-towel lined plate. Add another tbsp oil to wok and stir fry vegetables about 4 minutes, stirring frequently. Return beef to wok, stir fry for another minute. Add sauce plus 1 cup water. Stirring constantly, heat until sauce becomes thick.

Serve over sticky rice.

Serves two.

-Jirafa

Honey Pepper Beef

This was…WOW. Good. Tastes just like Panda Express’s black pepper chicken, only BETTER because I made it myself.

I know, I’m modest like that.



You can substitute the celery for pretty much any other tough vegetable: snow peas, broccoli, even *makes a face* carrots. But I think it tastes just fabulous with celery.

And you’ll really want those large slivers of onion. Trust me, you do. Unless you’re allergic to onion, because then you won’t want them.

Not responsible for death by onion.



(I really need to work on getting background noise out of my pictures)

Honey Pepper Beef:

2 small round steaks, sliced into strips
2 garlic cloves, minced
¼ onion, sliced into large peels
2 celery stalks, sliced diagonally
2 tbsp honey
2 tbsp oyster sauce
½ tsp black pepper (you can use peppercorns as well)
2 ½ tsp soy sauce

Heat a wok or regular frying pan over medium heat. Add 1 tablespoon of oil and fry beef until lightly browned on all sides. Remove and set on a paper towel-lined plate to drain.

Heat another tablespoon of oil in the wok and add onion, garlic, and celery. Fry for about 4 minutes, stirring constantly. Remove and add to plate with beef.

Add honey, oyster sauce, black pepper, and soy sauce. Bring to a boil and then lower heat. Allow to thicken for 2 minutes; return beef and vegetables to wok. Coat with sauce and heat thoroughly, about 4 minutes.

Serve over sticky rice. Serves two.

--Jirafa