Friday, July 06, 2007

toss in some sauces

Thursday dinners usually don't get the luxury of a lot of planning. It's nearing the end of the week, and I'm just tired. This week was especially annoying because of the holiday falling right in the middle. You'd think I'd be less tired after a day off, but I spent most of Thursday annoyed that I was back at work after only one day and that took energy. So last night's dinner was one of those dinners where I stood in front of the open refrigerator for a while and stared. What I ended up with was a pretty decent concoction. I had a big hunk of hanger steak, which I cut into strips, then marinated in an improvised sauce for about an hour. The sauce was made up of soy sauce, toasted sesame oil, and hoisin sauce. I have no idea how much I put in of any of those. I just threw them on the beef and set it aside to marinate, not really having any idea of what it would taste like, because in my brilliance I didn't mix the marinade up and taste it before throwing it on the meat. I literally just threw the sauces directly onto the meat and then tossed it, then realized that I can't taste it because it's all over the raw meat. When I was ready to eat, I simply threw the meat into a large saute pan for about five minutes, then after removing it I tossed in a sliced onion. The onion picked up the sauce that had stuck to the pan and turned out to be the best part of the dish. I served the steak on top of white rice, with a side of blanched sugar snaps peas tossed in sesame oil, salt, pepper, and some sesame seeds for texture. Voila! Easiest, most random dinner ever.


Anonymous said...

hey faycat....
you'll think i'm crazy but just happened upon your blog and have spent the last 2 hours reading every post from the beginning!!
anyway, love your food shots and the way, what kind/brand of pasta do you use? it looks wonderful.

faycat said...

Hi Christine! Thanks for reading, I don't think it's crazy, I love reading random blogs. Regarding pasta, for the most part I just use Barilla. Compared to some other big name dry pastas, I find that the texture of Barilla is better. I like my pasta al dente, and some brands seem to go straight from hard to mush.