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Xerxys · 04-19-2009, 07:30 PM

**rubs hands together iron chef style**

Ya gotta do this at the same time ...

You will need :
>>TO WASH YOUR HANDS THOROUGHLY<<
Meat >> US BEEF TOP SIRLOIN FILET
Frozen Stir fry
Onions
Cayenne Pepper
Black Pepper
Tumeric
Garlic salt

------------

1. Marinate the beef in a mix of the various spices. You need to do this with your bare hands and really set in the spices in your meat ... let sit for 5 mins.

2. While the meat marinates, Dice onions really tiny ... they must not be noticed.

3. Take a skillet and pour a reasonable (small) amount of canola oil (olive oil, vegetable oil, they will suffice) and bring to high heat.

4. Take sauce pan or swok (sp?) and do the same. ^^

5. Place diced onions on skillet, let barely caramelize, will take a second since the oil will be BURNING!!

6. Add, the stir fry to swok or sauce pan. This will take a minute, add half a glass (two swallows really) of water in the stir fry while the onions caramelize. Add salt in the stir fry from the shaker, you don't want too much.

7. Introduce meat to barely caramelized onions ...

8. While turning meat, continue adding the peppers. Use just a little garlic salt.

9. Keep turning and turning the stir fry and the meat within reasonable intervals...

Now, for the tricky part ...

Systematically reduce the heat on the swok burner as well as the meat while it's cooking. The meat will take longer of course so by the time you have the meat's burner half way down, The swok will be all off.

Result ... >>LINK<<

It was GOOD!!!

Serve hot.

I did something wrong ... the onions, they turned charcoal black, but they didn't taste burned, just caramelized, I should say. I must learn to brown them and not blacken.

04-19-2009, 07:30 PM	#27 (permalink)
Xerxys Junkie Location: My head.	rubs hands together iron chef style Ya gotta do this at the same time ... You will need : >>TO WASH YOUR HANDS THOROUGHLY<< Meat >> US BEEF TOP SIRLOIN FILET Frozen Stir fry Onions Cayenne Pepper Black Pepper Tumeric Garlic salt ------------ 1. Marinate the beef in a mix of the various spices. You need to do this with your bare hands and really set in the spices in your meat ... let sit for 5 mins. 2. While the meat marinates, Dice onions really tiny ... they must not be noticed. 3. Take a skillet and pour a reasonable (small) amount of canola oil (olive oil, vegetable oil, they will suffice) and bring to high heat. 4. Take sauce pan or swok (sp?) and do the same. ^^ 5. Place diced onions on skillet, let barely caramelize, will take a second since the oil will be BURNING!! 6. Add, the stir fry to swok or sauce pan. This will take a minute, add half a glass (two swallows really) of water in the stir fry while the onions caramelize. Add salt in the stir fry from the shaker, you don't want too much. 7. Introduce meat to barely caramelized onions ... 8. While turning meat, continue adding the peppers. Use just a little garlic salt. 9. Keep turning and turning the stir fry and the meat within reasonable intervals... Now, for the tricky part ... Systematically reduce the heat on the swok burner as well as the meat while it's cooking. The meat will take longer of course so by the time you have the meat's burner half way down, The swok will be all off. Result ... >>LINK<< It was GOOD!!! Serve hot. I did something wrong ... the onions, they turned charcoal black, but they didn't taste burned, just caramelized, I should say. I must learn to brown them and not blacken.