So, I made Tangerine Beef. Here's the photograph. Please forgive the use of my pasta bowls. (I love these bowls. Thanks to Stefanie G. who gave them to me as a Christmas present one year.) But, obviously, this isn't a pasta dish.
Technically, I got the idea for the meal out of the All New Good Housekeeping Cookbook (see my favorites), but I was out of most of the ingredients it called for (like vegetables... I need to go to the grocery store), so I made it up myself.
Here's what you need for my version...
- ... Sirloin Steak (it's steak from the freezer that we had saved from our locally-raised and butchered beef)
- Tangerines (3-ish)
- Red Pepper
- Ginger (I used the Chinese ginger out of my spice cabinet since my fresh ginger didn't look so great)
- Fresh Garlic cloves (I always keep this on hand)
- Soy Sauce
- Teriyaki Sauce
- Vegetable Oil
I don't usually measure when I cook this kind of dish... I just make sure to taste as I go. However, one thing was strange in this dish... the sauce was nice and spicy before I added it to the skillet, but after I heated it up, the spiciness kind of went away. Anyone know why that happened or I could keep it from happening in the future? Any advice on how I can keep it spicy would be appreciated.
This dish was very tasty, although it would have been better if I had some vegetables in the house that I could have stir-fried with it... baby corn, pea pods, red peppers, water chestnuts, etc.... but, regardless, the flavor was very good. There' nothing left... no leftovers, no nothing. That's what I call a successful dish!
Tomorrow night, I'm not sure if I will cook. Joel's gone the rest of the week, we have a dinner event at the Standard Club on Wednesday night, and I almost never cook when I'm home alone... I just eat whatever I find laying around. I much prefer to cook for a crowd, but my favorite person to cook for, of course, is Joel.