Beef Chow Mein

Well It has been a while since I have uploaded...did not realize blogging was almost a full time job in itself. 

As always, Asian food sounded delicious that night and I had taken the beef skirt steak out the night before.  Chow mein was a for sure thing that night since  my mom had given us some bok choy a couple nights before that and the extra mushrooms from the Crawfish Boil that previous weekend.  Several weeks before that, she gave me some egg noodle that I had frozen.

With the beef skirt steak, I sliced it on the bias and against the grain and simplly seasoned it with salt and pepper.

Made a quick Asian sauce for the stir fry and noodles.  Many have asked how I make various Asian sauces that I use and I promise I will start writing all these down.  I honestly do not know what variations of sauces I use to make my Asian sauces.  It is more like...whatever kind of mood I feel like that day.

For the noodles, they were fresh before I froze them.  I quickly blanched it in boiling water and drained it.  I pan fried the noodles with salt and pepper and a dash of sesame oil.

The exciting part about this dish is...all this was created using one pot.  At this point, your pot is super hot from boiling the water to blanching the noodles to pan frying the noodles.  The pot should be perfect for sauteing garlic and onion and searing the beef until its brown.  I made sure I did not cook the beef thoroughly.  Pour this out to a plate.

Add a little bit of oil to the pot again and sautee the mushroom and bok choy.  Once the bok choy is cooked down, I poured in the Asian Sauce and threw back in the beef and water chestnut.  Pour in a slurry made from cornstarch and water and let it all come together for a couple minutes.

Viola!  Beef Chow Mein cooked in one pot!  Less Cleaning!