While not a chef, David 2 still needs to eat, and it’s always cheaper to make it at home than it is to always go to a restaurant or to buy it ready-made in the stores.
(Note: This page is still under construction.)
The idea for this meal came from doing something different than the usual stir fry with chicken or even chicken with steak. I also wanted to do something different than the usual stir fry vegetables. It’s sweet and tasty and great served on white rice.
Ingredients (portions for 6 servings)
- 1 wok (or frying pan)
- 1 pot (for rice)
- 2 stirring/serving spoons
- 2 tablespoons butter
- salt & pepper
- Extra-virgin Olive Oil
- Mandarin Sauce (you can find it in the Asian foods section of your store)
- Fajita vegetables (chopped onions, green and red peppers) – if you’re lucky you can get them all pre-sliced in a bag in the frozen vegetables section of your store, otherwise get them separately and slice them up thickly like you would for a fajita.
- 2 sirloin steaks (you could use steak tips, but it’s actually cheaper to do the whole steaks and then slice them up yourself)
- 3 cups water
- 3 cups white rice
- 1 chopping board
- 1 cutting knife
Add a light glaze of olive oil on the bottom of the wok and add just a dash of Mandarin sauce.
If you didn’t get the vegetables pre-cut and frozen in the store, slice them now on the cutting board and put them in a bowl for later. Make sure the cut is fajita-sized, which is thicker than your usual stir fry mixture.
Slice the sirloin steaks into small strips, about the same size as the fajita vegetables and put in the wok. Cook at medium-high heat and add a light coat of sauce while cooking. Be sure to stir frequently to ensure that all meat portions are cooked evenly. Add dash of salt and pepper to taste once meat appears browned enough.
Add vegetables to the wok and add one more light coat of sauce. Continue to stir frequently until vegetables are either soft or semi-soft.
Start the rice by bringing 3 cups of water to a boil and add the butter and a dash of salt. Once brought to a boil, reduce heat and add the rice. Cover and stir occasionally until rice has absorbed the water.
Like it? Let me know!
Lobster & Vegetables
- 2 shallots
- ¼ cup lemon juice
- 1 stick of butter
- 1 bag frozen lobster chunks
- 1 bag frozen vegetables (carrots, cauliflower, broccoli, or you can buy them separately and cut them up yourself)
- Five Spice Seasoning (check your Asian cuisine section)
- Extra Virgin Olive Oil
Finely peel and mince 2 shallots. Coat the large frying pan with a thin layer of olive oil. Add a light amount of Five Spice and most of the shallots (save about 2 tablespoons for the sauce) to the oil. Heat the pan at medium. When you hear the shallots starting to cook in the oil, add the vegetables and then stir-fry until the vegetables are soft.
Frozen lobster chunks do not need to be thawed before cooking. Fill a large saucepan with ¼ to ½ water and bring to a boil. Add lobsters chunks and let boil for five minutes. Strain meat with the colander when thoroughly heated.
Lemon Butter Sauce:
Pour ¼ cup lemon juice in the measuring cup. Add 2 tablespoons of finely diced shallots, a dash of ginger, and a dash of milk and mix thoroughly in the measuring cup before adding to medium saucepan. Heat at medium and add 1 stick of butter. Stir until butter has completely melted, then lower heat and simmer until the rest of the dinner is ready.
When all ingredients are cooked, add to the plate. Start with the vegetables, then add the lobster meat, and then top with the lemon butter sauce. Best served with a white wine.