Something Resembling Stir-fry

My problem with stir-fry is that it always sounds like a such a great idea in the grocery store, and I never want to eat it when I get home. A pre-seasoned teriyaki flank steak is what made it sound like a great idea this time. I’ve heard that flank steak is supposed to be the “good” stuff, or at least the expensive stuff, but it always looks too weird to me. The teriyaki sauce seemed to make it look more normal, giving me the opportunity to try it out.

This might as well be a game of “Guess how many of my own cooking rules I’m (nearly) breaking!”. That’s pre-marinated beef, a package of pre-cut stir-fry vegetables, and a package of yakisoba “stir fry noodles” with teriyaki seasoning.

With the sell-by date on my meat approach and my ‘but I don’t feel like stir-fry tonight’ syndrome not improving, I started thinking of ways to trick myself into eating it, by making something that wasn’t actually stir-fry but used the same ingredients.


First I broiled the meat…

There that looks done…

Another problem I have with cooking beef is that by the time it “looks done”, it’s already overcooked.


For the vegetables I used this Ginger Broccoli recipe, using the mixed bag in place of just broccoli.


  • 1 tablespoon canola oil
  • 2 tablespoons minced garlic
  • 4 teaspoons minced fresh ginger
  • 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
  • 3 tablespoons water
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar

I nearly went all the way with my “cheating” and used Andrew’s minced garlic from a jar, but he was nearly out. I always use minced ginger from a jar though.


I was going to try to stir-fry the noodles into the same pan but there wasn’t enough room. I gave the seasoning packet a sniff and my nose was assaulted by powdered salt. I do mean I felt salty powder physically go up my nose, painfully!

I fried the noodles with some of my own soy sauce instead. The noodles themselves were good and I don’t think that’s something I should be expected to make from scratch quite yet.

The vegetables were good but.. dare I say it… almost too gingery. But I can’t blame a recipe that calls itself ginger broccoli for being gingery, I think I just wasn’t in the mood.

The meat was good but unmemorable.

Looking at the recopies I bookmarked this weekend, I don’t think I’ve managed to convince myself yet that stir-fry isn’t actually a good idea for me, so I look forward to convincing myself to eat things like Pork & Bok Choy Stir-Fry after I’ve brought the ingredients home in the future.

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