Korean BBQ Beef Stirfry- April 27, 2010

I usually end up buying the entire cut of flank steak from the butcher, which is about a pound, and typically more than I need for two of us. We took the other half from our tacos last week and marinated it in a Korean BBQ sauce we had and then froze it. I pulled it out this morning to make stir fry. My husband first grilled the beef (which was key) and then stir fried some assorted veggies and added them together with some additional Korean BBQ sauce. We served it over rice.

Beef Stir-Fry- March 25, 2010

Tonight I made a quick stir-fry. I used a flank steak, which I sliced very thin and quickly marinated in some soy sauce and hot sauce. I seared that in the wok in peanut oil and added chopped bok choy, spring onions & summer squash. I normally serve stir-fry over rice, but I had some rice noodles I tried tonight. I added them to the stir-fry at the end. I was disappointed in the noodles, and I think I'll stick with the rice or the thicker, wheat soba noodles from now on.