It’s time for another one of my adventures in wuukiee-cooking, also known as “wuukiee makes really tasty meal and then tries to estimate measurements so she can replicate it”. This is without a doubt the best stir-fry/teriyaki meal I’ve ever made. It has a slightly sharper, less sweet taste than many teriyaki dishes.

Ingredients for two servings--double for 4 people:

  • 2 tsp oyster sauce
  • 1 tbsp soy sauce
  • 3 tbsp worcestershire sauce
  • roughly ½ cup teriyaki sauce
  • 1 CAPFUL Rose’s presweetened lime juice

  • peanut oil
  • 1/2 lb beef of choice {meat sold as stew meat or stir-fry meat works nicely)
  • tops (greens) of 1 bunch chives/green onions
  • 1/2 white or yellow onion (not a sweet variety)
  • 5 cloves garlic
  • fresh ginger, piece the size of your thumb
  • 1 tsp white sugar
  • 1 tsp corn starch
  • 1/2 cup water
  • thin rice noodles (or rice, but this one’s best on the noodles.)

    Prepare marinade as described above. Slice meat into thin strips and set aside to soak in the marinade. If there’s more meat than sauce, simply top off with teriyaki or water, your choice.

    Put water on to cook noodles/rice. If using a rice cooker, wait.

    Pour just enough peanut oil to cover the bottom of your pan/wok/whatever and set on medium to heat. Dice green onions into FINE pieces and add immediately—even if the oil is still warming. Dice onion and add, then repeat with garlic and ginger. Add each one as soon as you dice it, don’t dice everything at once. This allows for the different cooking times needed to soften each ingredient.

    Put noodles/rice in the boiling water. If using a rice cooker, start it up now.

    Stir pan of veggies until the green onions ‘wilt’ (loose their tubular shape) and the white onions go totally opaque. Add bowl of meat and marinade and stir well.

    Cover, but stir often, on medium heat, until the meat looses all pink color, about 6-8 minutes. Then combine corn starch, water, and sugar in a cup, whisking until blended, and slowly pour the mix into the pan, stirring well. Leave covered until sauce darkens and thickens, about 2-3 minutes.

    Serve immediately over starch of your choice.
  • Log in or register to write something here or to contact authors.