Mise en Place is a French term for "everything in place." It refers to making sure you have all the required ingredients and tools in place before you start cooking. I'll be honest and say I rarely do. I'm much more a cook on the fly kind of girl, running from fridge to pantry to stove. With this dinner though it all comes together so fast you have to have everything ready to go before you start. So what's for dinner tonight?
Beef Stir Fry with Fried Rice
2 lb. round steak, cut into thin slices
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. lime juice
1/4 stir fry sauce
3 cloves garlic, grated with microplane
1/2" fresh ginger, grated with microplane (TIP -- buy fresh ginger, peel it and keep it in your freezer in ziploc. When you need it you just grate off what you need and put the rest back!)
1/2 red onion, sliced
mushrooms, cleaned and sliced
Red Pepper, cut into big chunks
Broccoli, cut into bite size pieces
Snap Peas, washed and ready
2 cans sliced water chestnuts, drained
Early in the day slice your round steak and toss with the marinade. Cover and refrigerate until ready to cook. When it comes time to cook make sure all your vegetables are prepped and ready to go because this moves fast. Place a very large skillet on the stove and pour some vegetable oil in the bottom. Turn the heat up high and get ready to move. First add the veggies that take the longest to cook, the carrots, onions, mushrooms and red peppers. Let these cook for about 3 - 4 minutes, then add the broccoli and let that cook for a few minutes. If the pan starts looking dry throw a little more oil in the pan. When the broccoli looks a little darker green add the snap peas and the water chestnuts. These need very little time so after about 2 minutes move all the veggies to the outside of the pan and add the meat with all the marinade in the middle. Stir for a minute or two in the middle to sear the meat. Then combine all the meat and veggies and cook another 2-3 minutes. Turn out onto platter and serve with fried rice.
Prepared white rice (use my fool-proof method from Wednesday!)
2 oz. deli ham
4 green onions, sliced
1/2 yellow onion, finally chopped
soy sauce to taste
In large skillet heat oil over medium high heat. Saute yellow onion until translucent. Add ham and green onions and saute for 3 minutes. Add rice, stirring until it starts to get golden brown, add more oil as needed. When rice is lightly browned make a opening in the center of the pan and break the eggs into the open space. Scramble the eggs and then combine with the rice. Season with soy sauce to taste.