cooking question and PICSPAM

[cornerofmadness]

First the question, for all the cooks on my flist, how do you prepare thin, quick-cooking beef as for a stir fry or fajita. I always manage to ruin it. I'm pretty good in the kitchen but this one stymies me.

Take tonight's sukiyaki. I started with thin cut braising beef then pounded it even flatter. Being that broken down it should have been tender as heck. I fried it only for a moment then added it to the sukiyaki. I'm beginning to think part of the problem is the Asian (and hispanic) sauces. I think that my med. rare beef parboils in a blink of an eye or something. Cook time less than 3 minutes and tonights beef the cats couldn't chew.

And now ICE STORM 2009 PICSPAM

Roy’s footprints frozen into the snow

The Icy Hills of Home

Japanese Lantern in Ice

THIS is what my car was trapped in. Poor Yukio

On the Way to Jackson

Winter Fairyland

Pines

Breaking under the Ice

Dogwoods (Jackson library)

I think this one is beautiful SERIOUSLY. It's my favorite. It's almost art. If you only click on one...

Roy back after two days in the snow



















http://dragcave.net/user/cornerofmadness

Comments

[silvrethorn.livejournal.com]

I don't know if we have the same recipe, but here are the instructions for sukiyaki beef from my Japanese cookbook:

1 lb. 6 oz. well-marbled beef sirloin, without bone, sliced thinly. Add a quarter of the wari-shita sauce to the pan. When it starts to bubble, add a quarter of the vegetables, tofu and shirataki. Add four slices of beef to the pan. As they change colour, remove them immediately from the pan and dip into the egg.

This is an excerpt from a much longer recipe, just the parts that refer to cooking the beef. The recipe assumes you have a sukiyaki pan and a portable table stove. I have neither, so I've never actually made this dish. The beef recipe just before the sukiyaki is actually more intriguing, if you like rare beef:

1 1/4 lb. chunk of beef thigh

Mix the marinade ingredients in a small pan and warm through till the sugar has dissolved. Remove from the heat and leave to cool. Sprinkle the beef with the salt and rub into the meat. Leave for 2-3 minutes, then rub the oil in evenly. Fill a large bowl with water. Heat a griddle. Sear the beef, turning until a depth of 1/4 in. of the flesh is cooked. Immediately plunge the meat into the water for a few seconds [this immediately stops the cooking]. Wipe the meat and immerse fully in the marinade for 1 day.

You eat the beef by slicing it cold and dipping it in the marinade, with a few simple garnishes (cucumber, grated garlic) for flavor. If you're interested in the full recipe, I'd be happy to send it to you.

For my orange teriyaki beef with noodles recipe, I cheat and use fresh stir-fry beef strips that are already cut. You saute them 2-4 minutes in a skillet, remove them, then return them to the skillet, with the other ingredients, to cook for 2-3 minutes more before serving hot. I've never had trouble with the beef strips being tough.

[cornerofmadness.livejournal.com]

yep mine is very similar to that (I could have used the electric skillet but who am I impressing?) I refused the raw egg dip because i WOULD get salmonella

I've made ones similar to this. (the orange teriyaki sounds great) No matter what i do the beef turns disgusting