Daily Archives: August 6, 2010

Steak Banh Mi

Made with the bread I baked this morning, and the mayo I made from the recipe TaMara posted earlier. A quick note on the bread:  Used the dough cycle again with the classic white bread recipe.  Dumped the dough from the hopper onto a floured board and divided it in two.  These pieces I massaged into rough loaf shapes and made the slashes on top.  Fired the oven to 375, put in a baking stone, and managed to get the dough onto it without damaging them too badly.  Gave them both an egg wash with some egg white, and spritzed the loaves and oven interior with some water, did that several times during the first 10 minutes.  After 15 minutes I gave them another brushing with the egg/water mixture.  The loaves were done about eight minutes later, I was going by the color.

The mayo was made hewing pretty close to the posted recipe, I used peanut oil and a bit less hot chile oil.  Added a squirt of sriracha instead.  Good stuff.  The steaks were pounded flat with a mallet and dredged in flour, then fried in peanut oil with a bit of sesame oil.  I just love the flavor and crunch the pickled carrots add, and the spinach is good but you can substitute any greenery you care to.


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Odds ‘n’ Ends

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Beef and Broccoli with Noodles

These beef and veggie dishes are a generic “Chinese” staple for the buffets, and with good reason.  Easy to prepare and quite tasty.  Nothing special about this recipe.  Did a marinade for the thin cut beef steak, some soy sauce, a bit of garlic and ginger, some corn starch, a drizzle of oyster sauce. Decided to add a fair number of Szechuan peppercorns, I’d guess maybe a tablespoon full.  I cooked the meat in a nonstick pan and set it aside until I needed it later.

Used wheat noodles for this dish-I like ’em and that’s plenty enough reason.  I did have some rice noodles that would have worked just fine, or rice, of course.  Went ahead and cooked the noodles, drained them, and set them aside in the boiling pot, covered.

The veggies were broccoli, carrot,and onion.  I minced a good amount of garlic and ginger root and started them in some hot oil, then dumped in all the veggies, plus a wee splash of water and covered.  Let that go about five minutes then added some beef stock with cornstarch, a bit of dark soy sauce, more oyster sauce, a dash of hoisin sauce, some black vinegar, a touch of rice wine and more stuff I’ll remember later, maybe.  Stirred the cooked beef in while the sauce was thickening, the corn starch in the beef marinade helped that along.  As the sauce started to thicken I dumped in the drained noodles.  Some stirring and lifting with the tongs to coat the noodles and “dinner’s ready, Sweetie Pie”.


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