Just because it’s left-over night doesn’t mean it has to be boring! Often, left-overs are better than the first time around!
4 golden potatoes
4 pcs of steak – sliced
The Plan: Pepper Steak and Pan Fries.
I also grabbed the following from the fridge & pantry:
1 green pepper – julienned
1 small onion – sliced
6 mushrooms – sliced
beef soup base paste
Along with, salt & pepper for seasoning, grape seed oil for frying.
I started by cooking the sliced mushrooms on high in hot grape seed oil till they were about 1/2 ways to how browned we like them, then added the onion, cooked that for 2 min. or so, added the peppers, and cooked them for 3-4 min and added the sliced steak. Meanwhile, I mixed about 1/2 Tbsp of beef soup base paste with about 1 1/2 cups water, mixed in 1 heaping Tbsp. of corn starch, then added that in gradually to the veggies & steak. I let the water mixture thicken and cook on med-low for a few minutes to make sure the steak was heated through.
Potatoes were cut about 1/4″ think and sprinkled with salt and pepper. Heat 1/8″ oil in fry pan on med-high heat till a drop of water dropped in pan spits back at you, and place sliced potatoes in pan to cook about 5 minutes each side or until desired color of doneness.
From the garden:
BBQ’d Zucchini & Eggplant
Zucchini – gutted and sliced lengthwise between 1/8″ to 1/4″ thick
Eggplant – gutted and sliced lengthwise 1/4″ thick
Favortie BBQ sauce (apple butter is really nice with this)
Baste zucchini and eggplant with grape seed oil & sprinkle with salt and pepper. If you have a special BBQ rack that’s meant for shishkabob or fish (it sandwiches the food between two metal racks, it is ideal for grilling these items too. Place one layer thick of either vegi in between the two metal racks, and place on BBQ grill at medium heat. Cook until just started to get transluscent, but still having a bit of resistance when pierced with fork. Baste with BBQ sauce and finish cooking till fork tender.