addertooth
Got Wood.
I wanted to change up the usual menu at home. Burgers/Steaks/Pulled Pork/ etc just needed to take a break for a meal.
A simple Beef stir fry was put on the menu. The ingredients were direct off the shelf without any chopping or slicing (other than the Onion).
Ingredients:
1 medium onion chopped.
4.5 pounds of beef, already cut into strips by the butcher.
1 package Kikkoman "Stir Fry Seasoning Mix"
4 tablespoons of "House of Tsang" stir fry sauce
1 Jack Daniels Teriyaki marinade bag
3 packages of Birds Eye steam fresh Vegetables (sweet pea, water chestnut, broccoli and carrots).
2 Tablespoons of seasoned Wok oil
Salt and pepper to taste.
Process:
Put the beef strips in the marinade bag, toss in fridge for 4 hours.
Set the frozen vegetables out to thaw
Install the X-Rack in the Big Joe
Start up the Kamado, go for an initial target temperature of 400
Apply the Wok Oil
Place marinaded meat in the wok
Put chopped onions in the wok
Add the package of Kikkoman
Add the 4 tablespoons of the stir fry sauce
Start your Rice which will be the bed for the stir fry.
Set the Wok on the X-Rack, start cooking (and stirring) with the lid open on the Kamado
Use the lower damper to control temperature, I ran wide open for the brief duration of the cook.
When the meat is nearly complete, add the vegetables.
Salt and pepper to taste.
Plating is simple, put down a bed of rice, and ladle on the stir fry.
A note on the house of tsang sauce, it tastes mostly of soy sauce, with hints of sherry and garlic. It is much thicker than typical soy sauce.
A simple Beef stir fry was put on the menu. The ingredients were direct off the shelf without any chopping or slicing (other than the Onion).
Ingredients:
1 medium onion chopped.
4.5 pounds of beef, already cut into strips by the butcher.
1 package Kikkoman "Stir Fry Seasoning Mix"
4 tablespoons of "House of Tsang" stir fry sauce
1 Jack Daniels Teriyaki marinade bag
3 packages of Birds Eye steam fresh Vegetables (sweet pea, water chestnut, broccoli and carrots).
2 Tablespoons of seasoned Wok oil
Salt and pepper to taste.
Process:
Put the beef strips in the marinade bag, toss in fridge for 4 hours.
Set the frozen vegetables out to thaw
Install the X-Rack in the Big Joe
Start up the Kamado, go for an initial target temperature of 400
Apply the Wok Oil
Place marinaded meat in the wok
Put chopped onions in the wok
Add the package of Kikkoman
Add the 4 tablespoons of the stir fry sauce
Start your Rice which will be the bed for the stir fry.
Set the Wok on the X-Rack, start cooking (and stirring) with the lid open on the Kamado
Use the lower damper to control temperature, I ran wide open for the brief duration of the cook.
When the meat is nearly complete, add the vegetables.
Salt and pepper to taste.
Plating is simple, put down a bed of rice, and ladle on the stir fry.
A note on the house of tsang sauce, it tastes mostly of soy sauce, with hints of sherry and garlic. It is much thicker than typical soy sauce.
