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This dish started out as two packs of cheap steak (top round) reduced that evening in the grocery store for quick sale. I snatched them up wondering what I could do with them on short notice, for dinner that evening, that wouldn't require marinating them into submission. First, I briefly went over the meat with a Jaccard to tenderize it, still not sure what I'd do with it. I popped it in the freezer for 30 - 45 minutes to stiffen slightly so that I could easily cut it on the bias, in thin slanted slices. While in the freezer I spotted a packet of stir-fry veggies I usually keep on hand for short-notice no-fuss no-muss meals. An idea was forming, but just barely. I'd never tried using my pressure pan for an Asian dish but the following is what I developed on the fly. It went over so well with my in-laws that my mother-in-law called me later for the recipe.
- 3 lbs top round steaks (or other inexpensive cut of beef)
- 3 -4 tablespoons stir-fry oil, flavored with oriental spices
- 1 (1 lb) packagefrozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain
- 3 green onions, with tops,sliced
- 1 (8 ounce) package white mushrooms, quartered
- 1⁄2 cup carrot, sliced
- 1 large onion, cut into eight sections
- 1 tablespoon gingerroot, grated
- 1 (8 ounce) package lo mein noodles
- 1 tablespoon la choy brown sauce
- 1 cup hot water (or use liquid from the pressure pan)
- 2 -3 tablespoons soy sauce
- 1 tablespoon cornstarch
- In pressure pan, sauté steak to just brown in 2 tablespoons of the oil.
- Cook under pressure for approximately 10 minutes (cook according to your pans directions-mine calls for 1 cup of water).
- Cook noodles according to package directions and drain.
- Mean while, in a hot wok sauté the gingerroot in 1 tablespoon of oil.
- Add carrots and cook 2 minutes.
- Toss in the cut-up onion and stir-fry until translucent.
- Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
- Stir-fry 4 minutes, or according to your package direction, but do not overcook.
- Add to the wok the meat tenderized in the pressure pan and the drained noodles.
- Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
- Adjust the amount of liquid depending on how much gravy you want in the mixture.
- You can always add more liquid or thicken the sauce as needed.
- To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
- Spoon a little hot mixture into the cornstarch mixture and stir.
- Gradually stir the cornstarch mixture into the wok mixture.
- Stir until thickened to desired consistency.
- If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
- Garnish each plate with green onion tops or chives.
- I vary the vegetables I use, depending on what I have on hand.
- Note: I only use the pressure pan method for less tender cuts of meat-its not necessary with the better cuts.