If food can be equated to love, I guess I gave DH a whole lot of love for Father’s Day. I made chocolate chip banana mini-muffins that in retrospect looked slightly obscene. I wish I had taken a picture! Just picture little muffins with pointy chocolate chips on top… yeah, get it? I made him breakfast that included French toast and an herb, ham and cheese omelet. Yum! Then for dinner, I made Flank steak stir-fry with asparagus and red peppers. May be not his nor my father-in-law’s idea of a perfect Father’s Day meal, but it was still very enjoyable. The steak came out so tender!
All this with interrupted sleep! Soso woke us up around 5:30 and wouldn’t/couldn’t fall back asleep. I think she was excited about her present for Daddy. All I know is that she kept whispering to me when we were going to a) make Daddy breakfast and b) get his surprise. I finally had to shush her. Have you ever experienced deafening silence? Yeah, it is very loud. I finally crawled out of bed to avoid the silence.
I’m not going to bother posting my banana muffin recipe. I don’t love it and I’m still working on it. As for the slightly obscene look, just make sure the chips are placed with the pointy side up. While, I think that my highly conservative, prudish husband actually got a small thrill out of it, I wasn’t actually going for that effect. I’ll make sure next time to place the chips with the pointy tip down! Or not. May be I just have a dirty mind.
I, certainly have been on a noodle binge recently, perhaps triggered by the highly enjoyable Lemon Ginger Noodles. Have I mentioned how good the left-overs were, straight out of the fridge?Noodles of all type are my second carb love right after rice. Spaghetti, linguini, lo mein, jap che, udon, oh boy, I’m getting hungry. There is something so satisfying about twirling a forkful of noodles and slurping it up! As my daughter would say when some thing’s been on her mind a lot, I’ve been dreaming about noodles!!!
Because I was still dreaming about noodles, I decided to make Sesame Ginger Noodles again to serve with the stir-fry. I used a shade less than 1 inch ginger and only 1 scallion because I found it just a tad too “spicy” last time. This time, I remembered to take a picture!
The flank steak stir-fry was from Simply Recipes and another keeper! I just added additional pepper (from the original recipe) because I love having more vegetables. I must say the “all purpose stir-fry sauce” is excellent and would be great on many dishes.
Flank Steak Stir-Fry with Asparagus and Red Pepper
Time: 15 mins prep, 20 mins cooking
Serves: 4 – 6
3 Tbsp vegetable oil
1 bunch asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
2 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
All Purpose Stir Fry Sauce
3 Tbsp soy sauce
1 tsp grated fresh ginger
1 small clove garlic, grated
1 green onion, including green tops, chopped
1/2 tsp chili oil (I left this out)
While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.
Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2″ sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice.