Sunday, December 26, 2010

Leftover Steak with Soba Noodles - Easy














With two teens still living at home, there are usually no leftovers unless I cook in bulk.  I was rummaging around the freezer early one morning for something to defrost to make later on in the week, when I found a package of leftover steak.  Only 1 1/2 steaks in the package, since I probably figured that some day there would be another lonely leftover steak or two that could join it in dinner-tude.

Except this time I had a (very) unusual great idea!  If the 1 1/2 steaks were thinly sliced and added to pasta, then they would magically become 4 servings!

Thought I would attempt to wing it this time, rather than use a recipe.  Despite this obvious handicap, it was quite yummy!

Shred, rather than chop the carrot.  You have it out anyway to peel the carrot.  Plus it only added another minute to the prep, and saved several minutes of cooking.  Negative minutes rule!

Feel free to use whatever veggie(s) you happen to have on hand.  Snow peas would be a great addition. 

All the quantites are "-ish" sized.  If you want to use more or less of an item, I certainly won't stop you.

Leftover Steak with Soba Noodles - Easy
makes 4 servings

1 pkg. soba noodles
1-2 pieces of leftover steak, preferably a thick cut
1/2 cup frozen peas
1 small can sliced mushrooms, drained
1 carrot
1 tbl. cooking oil
1/2 cup dry white wine (Chardonnay or your favorite)
1 tsp. ground ginger
2 Tbl. low-sodium soy sauce,divided, plus more if needed
1/2 tsp. sesame oil (optional)
1 tsp. sesame seeds















Boil a large pot of water.  Add soba noodles and cook according to package direction for use in another dish (around 3 minutes).  Try not to be mesmerized by the pretty flower-shape.









 While waiting for the soba noodles to cook, slice the steak as thinly as humanly possible.  My lowly 1 1/2 pieces of steak yielded a million slices.  Set aside.














Nuke the frozen peas for only a minute.  That way they don't overcook later.  Dump the drained mushrooms on top (one less dish to clean) and set aside.

Use a veggie peeler to clean the carrot.  As long as you have the peeler out, just keep going until you have a pile of shreds in front of you.














Heat a large frying pan over medium-high heat.  When hot, add oil, wait 10 seconds, then add carrots.  Let cook a few minutes, stirring occasionally.














Add steak.  Try to spread out the pieces as much as possible, then let cook only one minute.  Steak should still be a little pink, depending upon how cooked the steak originally was.  You just want to heat it up, not really cook it further.













Add peas and mushrooms.  Stir it around a bit.














Add your favorite out-of-focus wine. 














Also 1 tablespoon of the soy sauce, ginger and sesame oil (if desired).














Add noodles and stir around.  Pour in remaining tablespoon of soy sauce and sesame seeds.  Stir it up to distribute the sauce.  Taste, and add more soy sauce, if necessary.














Plate and serve immediately.

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