Beer Forum

Why not? Anyone got a recipe? Best I've found is.....

http://www.cooks.com/rec/view/0,1727,15 ... 02,00.html

Looks kinda ho-hum and not very focused on beer. I need to make it for dinner tomorrow night so quick responses are MUCH appreciated, but it's not like I won't be making again sometime.

My plan pre-beer idea is:

- thinly sliced beef
- Frozen stir-fry veggies
- Sesame Oil
- Pepper
- Ginger & a little garlic

Served with rice.

Cheers

My wife is Chinese, so I know a thing or two about stir-frys.
What you need to do is make sure all the food is cut up the same size.
Use light soy sauce, or mushroom soy sauce. We use Pearl River Bridge brand soy sauce.
She makes a killer stir-fry with about a cup of each of the following veggies & ingredients.
Bok-choy
napa cabbage
bean sprouts
bamboo shoots
snow peas
shitake mushrooms [dried, but rehydrated]
carrots
red bell peppers
Daikon radish
yellow onion
spring onion
Japanese eggplant
And the following: fresh garlic, ginger, oyster sauce.
She uses about 1 lb. of very finely sliced beef, chicken, or pork. She freezes it for about an hour before slicing it. That way, she gets very thin slices.
She marinates the meat in soy sauce, ginger, & garlic for about an hour before cooking it.
We use my turkey fryer to cook it, because we have a huge wok.
She starts with EVOO, does the bigger veggies first, then adds the other ingredients as she goes along. We serve it over rice made in a rice cooker.
It's damned tasty, and good for you too. I make her add extra meat, but she usually only adds enough for flavoring.
Hope this helps.

Seems like stir-fry with beer would really concentrate the hop bitterness since you are evaporating out almost all of the liquid.

Might want to pick a very lightly bittered beer to try this with.

"Marinade" the beef in beer 12-24 hours before cooking... might be worth it.
BUB

just make sure you have a backup plan is something goes bad lmao

Triple Freak wrote:My wife is Chinese, so I know a thing or two about stir-frys.
What you need to do is make sure all the food is cut up the same size.
Use light soy sauce, or mushroom soy sauce. We use Pearl River Bridge brand soy sauce.
She makes a killer stir-fry with about a cup of each of the following veggies & ingredients.
Bok-choy
napa cabbage
bean sprouts
bamboo shoots
snow peas
shitake mushrooms [dried, but rehydrated]
carrots
red bell peppers
Daikon radish
yellow onion
spring onion
Japanese eggplant
And the following: fresh garlic, ginger, oyster sauce.
She uses about 1 lb. of very finely sliced beef, chicken, or pork. She freezes it for about an hour before slicing it. That way, she gets very thin slices.
She marinates the meat in soy sauce, ginger, & garlic for about an hour before cooking it.
We use my turkey fryer to cook it, because we have a huge wok.
She starts with EVOO, does the bigger veggies first, then adds the other ingredients as she goes along. We serve it over rice made in a rice cooker.
It's damned tasty, and good for you too. I make her add extra meat, but she usually only adds enough for flavoring.
Hope this helps.

THis is by far the most helpful thing i have read on this form in sometime. I'm just saying. Thanks for the tips. By the way, your avatar freaks me out.

Shauno

ShaunO wrote:THis is by far the most helpful thing i have read on this form in sometime. I'm just saying. Thanks for the tips. By the way, your avatar freaks me out.

Shauno

And here I only thought Shauno only read the thread titled Rat Pad or featured the words 21A IPA

Does sound pretty tasty though...

Rat Pad!