atomic_fungus (atomic_fungus) wrote,

#7556: Yakisoba night!

I don't get to make it very often, but I saw a really nice piece of round steak at the store the other day, so I bought it.

1-1.5 lbs beef (round steak is what I use)
about half a small head of cabbage (softball-sized) shredded
1-2 cups shredded carrot
1 medium onion, cut however you like
1+ cup salted peanuts
1+ TBSP minced garlic
2 bundles of soba, cooked for less than 3 minutes (you kind of have to go by feel on this one)

2 TBSP House of Tsang Szechuan stir-fry sauce
1 TBSP House of Tsang Stir-Fry sauce
4 TBSP Worcestershire
1 TBSP Soy sauce

slice beef thin; marinate in equal amounts white wine and soy sauce with about 1 TBSP ground ginger while you do the rest of the prep.

Get your wok good and hot, oil it up, and then start with the onions, cook until just starting to go translucent. Drain beef and add, put garlic over the top, sprinkle on a little more ground ginger, and stir-fry until meat is browned.

Cabbage on top of the meat, carrots on top of the cabbage, sprinkle about 5 TBSP of white wine over them, then cover for about 3-5 minutes. Remove lid and stir it all up.

Add soba and stir until mixed. Add sauce and stir until mixed. Add peanuts and stir until mixed. Remove from heat and serve.

...try not to devour the whole pan at one sitting. When I make this stuff, I take a pasta plate and load it up with 2x the volume of the thing.

This is an adaptation of a recipie I got from some friends of my sister. The husband was in the Marines and they'd done a stint at Okinawa, and their (at the time) 8-year old twin girls called it "yucky-soba". That recipe used straight Worcestershire, 5 TBSP of it, as a reasonable facsimile of what the Japanese actually use to make yakisoba...which is basically worcestershire sauce. And no peanuts.

This recipe is my own variation, "spicy yakisoba", and the peanuts just seem to fit. If you want milder (and more authentic) you can omit the House of Tsang sauces and the peanuts and have a perfectly acceptable dish. The Japanese serve it with pickled ginger--not the pale pink kind you get with sushi, but a crimson kind that's julienned. I think I bothered to serve it that way one time.

This was a staple when I lived in Cedar Rapids, and when I served this to friends there were very rarely any leftovers. It lets you take about a pound or so of beef and turn it into a huge panful of food.

* * *

Nothing in the news really grabbed my attention today. Leftists canceling Dr Seuss--what else is new? These people feed on our outrage; they're nothing but bullies, and what bullies hate more than anything is when they can't get a rise out of you.

The proper response is either bored indifference, or derisive laughter. The latter is really hard to get right, though.

Just need to affect the attitude of old British gentlemen to...well, just about anything:
A: "I say, it looks as if the left has thrown another fit."
B: "Well, you know, old man, they really can't help themselves."
A: "Oh, I know."
B: "What is the object of their temper tantrum this time?"
A: "I gathered that they're upset about Dr. Seuss."
B: "Hmm...well, it was bound to happen sooner or later."
A: "Quite agree."
Something like that, yeah. These are people who feed on outrage. It makes them feel powerful.

* * *

Dish Network is trying to disrupt SpaceX's Starlink, because you know what happens if Starlink becomes widespread: no more need for Dish Network.

Sorry, guys: you're selling buggy whips, and someone has invented the automobiles.

* * *

Anyway, after yesterday's fiasco I'm still achy and tired, so I think I'll play some WoW.

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