International Delicacy

Thunderstorms are rolling in and the thunder is rumbling as I write the blog tonight. We have been very lucky with the summer weather this year, especially on Tuesday nights. Many of the TNDC summer nights are spent grilling, gardening and eating on the back porch. Tonight it is raining cats and dogs so we are bringing dinner club back inside. Luckily, I am constantly checking and analyzing the weather so I planned for a rainy night. On the menu tonight we have vegetarian fried rice and beef with mixed vegetables.

I rolled up to the market and ran out of my car trying to dodge the rain drops. At the market I picked up a bag of brown rice, peas, bean sprouts, broccoli, snow peas, carrots, eggs, peppers, soy sauce and steak. The first thing you will want to do is start cooking your rice on the stove top, or in our case we used our rice cooker. We waited 40 minutes for the rice to be cooked and then emptied the cooked rice into the wok. Next, to the wok we added the peas, bean sprouts, carrots and snow peas. Using the flip of your wrist you want to make sure the veggies mix well into the rice. When the veggies are evenly mixed, crack three eggs into the wok. Using a spatula mix the eggs evenly throughout the wok. For flavoring the rice you will want to add half a cup of soy sauce, quarter of a cup of Sriracha, dash of salt and dash of pepper. Continue mixing the rice until everything is steamy and evenly distributed. Keep tasting your fried rice until it is up to your standards.

For the beef and mixed vegetables we cooked the beef on our cast iron skillet. We then added broccoli and cut peppers. For the flavoring we got bottle of stir-fry sauce and then added a dash of soy sauce. Since the beef is already cooked let the mixture heat up and then ensure the veggies begin to brown. When the veggies brown and the sauce begins to bubble your dish should be complete. You can pour the beef and veggies over the rice or eat separately.

Tonight we stepped out of our comfort zone and cooked an international delicacy. The fried rice was delicious and the beef with mixed vegetables could have been on the cover of cooking magazine. It’s crazy how fast summer is flying by, hopefully I can get a few more beach weekends in before Labor Day. All is good on the home front and the Dinner Club Guys are busy concocting future recipes. Until next week…

MW

Smile

Beef with mixed vegetables and fried rice

Beef with mixed vegetables and vegetarian fried rice

1. 8 Cups Brown Rice

2. 1 Carrot

3. 1 Bag Bean Sprouts

4. 1 Bag Peas

5. 2 Bags Broccoli

6. 2 Red Peppers

7. To Taste Salt

8. To Taste Pepper

9. 3 Eggs

10. 1 Bag Snow peas

11. 1/4 Cup Sriracha

12. 1/2 Cup Soy Sauce

13. 3 Cups Soy Vey Stir Fry Sauce

14. 3 Lbs Beef

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Start cooking your brown rice on the stove top or in the rice cooker (We used a rice cooker and cooked it for 40 minutes)

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(Turn oven to medium heat) Spray your wok with cooking spray and then pour on the cooked rice

Add the peas, bean sprouts, carrots and snow peas

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Use a spatula to evenly mix the veggies into the rice

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Crack 3 eggs into the wok

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Break the yolk and using the spatula mix the egg into the rice

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When the egg is evenly mixed in the rice add half a cup of soy sauce and quarter of a cup of sriracha

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Keep mixing until the fried rice starts to steam

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Taste the fried rice often and when it is up to your standards it is complete (You can always add more soy sauce, sriracha, salt or pepper)

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Grab the cast iron skillet and turn the oven to high heat

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Cook your beef on the skillet for about 7 minutes or until it no longer rare

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Add the broccoli and peppers to the skillet

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Pour your stir fry sauce into the skillet

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Mix together the sauce, veggies and beef

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When the veggies begin to brown and the sauce starts to bubble the dish is complete

#wp