So after I soaked the salty Wal-Mart steaks, I made a stir-fry out of them. Not to toot my own horn.. hmmm, yes I am.. it turned out pretty good. The green peppers added freshness and the soaking process pretty much removed any salty flavor from the meat so the soy sauce seasoning was not a problem at all.
If you’re going to make this stir-fry, please don’t buy steaks from Wal-Mart so you don’t have to soak them in water before cooking. Wal-Mart meat sucks. Find a local butcher instead.
INGREDIENTS:
2 pieces of steaks, sliced in thin strips
2 green pepper, sliced in strips
1 medium onion, chopped
thumb-sized ginger, peeled and chopped
3 cloves of garlic, chopped
1/4 cup of light soy sauce
1/4 cup of water
a drop of sesame oil
sprinkle of black pepper
5-6 leaves of napa cabbage, sliced
3-4 button mushrooms, sliced thinly
a little bit of oil
2 tbsp cornstarch + 1/2 cup water, mixed together
Heat up oil in a wok or sauté pan.
Sauté’ onions, garlic and ginger. Add the strips of beef. Stir and cook until beef is tender.
Season with light soy sauce, water, sesame oil and black pepper. Gently stir everything together. Add the green pepper. Cook for 2-3 minutes. Add the mushrooms and napa cabbage to cook for a little bit. Maintain the crispiness of the veggies as much as possible.
Pour the cornstarch and water mixture to thicken the sauce slightly.
Serve with white rice.
