Stir-Fry Chinese Take Out

Before we get into all the Foodie Things, let’s take a moment to breath. It has been one very crazy election cycle. I feel like this election has taken four years to get here. Unfortunately, with this country so divided, whatever happens at the end of today, it’s far from over.

Lord, America needs some serious healing right about now.

Okay, let’s talk food. Today is Chinese Take Out. Before the pandemic of 2020, we had the most amazing Chinese restaurant for take out or dine in (we preferred the dine in option). They made the best cocktails, awesome appetizers and everything on the menu was great! When the pandemic struck, like most of the State, they shut their doors. Even when it was safe to venture out again, many of the Asian restaurants decided take out was the only way to go. Unfortunately, like so many businesses, our favorite spot for Chinese food did not survive.

Thus far we haven’t found a replacement. That’s okay. I can make Take Out just to stay in. Yeah, my guys were so glad to see something Asian on the menu again. They love Asian foods, second behind Mexican. I remember when Kiddo graduated from the 6th grade and was headed off to Middle School, I asked him what he wanted to do to celebrate. He wanted to go out for Chinese. That’s my boy.

This recipe is so easy, and oh so delicious. Hope you enjoy.

Stir-Fry Teriyaki Skirt Steak
2 lbs Skirt Steak
6 Garlic Cloves
1 (12 oz) jar Teriyaki Glaze
2 tablespoons Soy Sauce
2 Green Onions
Cayenne Pepper to taste

Cut the skirt steak into individual strips for serving. Place beef strips in a mixing bowl. Peel and finely mince garlic. Add the garlic to the Teriyaki Glaze, whisk to blend.

Pour Teriyaki Glaze over beef strips, toss to coat and combine. Spread out in a casserole dish. Cover and let marinate in the refrigerator 30 minutes. To the empty jar of glaze, add soy sauce and set aside.

When ready, snip green onions for garnish and set aside. Heat wok over medium-high heat. Add oil, swirl wok to coat bottom and sides in hot oil.

Remove steak strips from the marinade, stir-fry in the wok until just cooked through about 4 minutes, stirring constantly. Moistened with soy sauce in the glaze jar. Season with cayenne pepper, cook for a few minutes longer to heat through.

Garnish with green onions. For fun, serve straight from the Wok wiht Sticky Rice and Sesame Soy Green Beans.

Sticky Rice
1 cup White Rice
1-1/2 cups Water
Pinch Salt

Place rice in a saucepan with water and salt. Bring to a boil. Reduce heat to low, cover and simmer rice for 20 minutes or until tender. Keep warm until ready to serve.

Sesame Soy Green Beans
12 oz frozen Green Beans
Pinch Kosher Salt
1/2 cup Water
1 tablespoon Butter
1 tablespoon Soy Sauce
2 teaspoons Black Sesame Seeds

Trim ends of green beans. If necessary, cut some of the longer beans for a more uniform size. Rinse and shake dry.

In a large saucepan add water. Place green beans into the pan, sprinkle with salt. Bring beans to a rolling boil. Reduce heat to medium, cover and cook for about 10 minutes or until crisp-tender and nearly all the water has evaporated.

Add butter and soy sauce to a serving bowl. Top with green beans, toss to coat. Garnish with Sesame Seeds, serve and enjoy.

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All the ends of the earth
shall remember and turn to the LORD;
All the families of the nations
shall bow down before Him.