I picked up some thin sliced Top Round steaks at the market a few days ago, then realized I already had some in the freezer. That's fine, the more the better. About the only way I like to prepare these is for a stir fry, so that's on the menu for tonight's dinner.
But first, a marinade. I normally do my usual Teriyaki marinade, but decided on something different today. I have a recipe for either a dipping sauce or marinade that includes a sweet Thai chili sauce, minced garlic, brown sugar, sesame oil, Five spice and ginger. Normally I'd use this for chicken but today - why not try it on beef?
Veggie prep work. Bok Choy stems and leaves, Matchstick Carrots, Red Peppers, Pea Pods, Water Chestnuts ready for the Blackstone -
Remind me not to line these up so they look pretty. They're a pain to fish out of the bowl.
Stir fry noodles -
Marinated beef -
Beef and Bok Choy stems go on first. The Bok Choy needs a slight head start -
Less than 90 seconds per side, add the red peppers -
and the carrots -
Remove the steak, make a quick run inside to thinly slice it while the veggies on the Blackstone are on low -
Back outside, it'll come together quickly now. Add the water chestnuts, snow peas and Bok Choy leaves. The marinade the steaks were grilling in is mixed in with the red peppers -
Toss on the rice noodles, which are already cooked -
And add the beef back in -
Mix it all together -
And dinner is ready to be served -
Plated -
As good as it looks! The sweet Thai chili sauce was exceptionally good with the beef, a bit of sweet heat but not excessive.
This is definitely on my make again list, a nice departure from Teriyaki and also from chicken or shrimp.
As always, thanks for taking the time to read through this post.
Regards,
-lunchman
But first, a marinade. I normally do my usual Teriyaki marinade, but decided on something different today. I have a recipe for either a dipping sauce or marinade that includes a sweet Thai chili sauce, minced garlic, brown sugar, sesame oil, Five spice and ginger. Normally I'd use this for chicken but today - why not try it on beef?
Veggie prep work. Bok Choy stems and leaves, Matchstick Carrots, Red Peppers, Pea Pods, Water Chestnuts ready for the Blackstone -
Remind me not to line these up so they look pretty. They're a pain to fish out of the bowl.
Stir fry noodles -
Marinated beef -
Beef and Bok Choy stems go on first. The Bok Choy needs a slight head start -
Less than 90 seconds per side, add the red peppers -
and the carrots -
Remove the steak, make a quick run inside to thinly slice it while the veggies on the Blackstone are on low -
Back outside, it'll come together quickly now. Add the water chestnuts, snow peas and Bok Choy leaves. The marinade the steaks were grilling in is mixed in with the red peppers -
Toss on the rice noodles, which are already cooked -
And add the beef back in -
Mix it all together -
And dinner is ready to be served -
Plated -
As good as it looks! The sweet Thai chili sauce was exceptionally good with the beef, a bit of sweet heat but not excessive.
This is definitely on my make again list, a nice departure from Teriyaki and also from chicken or shrimp.
As always, thanks for taking the time to read through this post.
Regards,
-lunchman