Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for this Wok dinner on the Big Green Egg. Prepared using the ceramic Emile Henry Flame Top Wok; serves 3-4.
€ 1 ½ lb. Flank Steak – organic. Sliced into large bite size pieces
€ 5 Large Green Onions, chopped
€ 1 - 15 oz. can, Cut Baby Corn - Organic
€ 1 - 8 oz. can, Water Chestnuts, sliced
€ 4 Medium - Bell Peppers, 1 each Red, Orange, Yellow and Green; sliced thin)
€ EVOO for Wok
€ 9 oz. Udon Noodles
€ 9 oz. Kikkoman Stir-Fry Sauce
€ 1 Large Bunch of Fresh Garlic Herbs, minced
€ Paul Prudhommes Meat Magic seasoning
Preparation
1. Sprinkle the beef with Paul Prudhommes Meat Magic and let marinate 3-4 hours prior to cooking.
- Fire up the BGE and let it come to full flame while you prepare your ingredients; add approximately 2 Cups of water to wok and bring to boil.
- Add Udon Noodles and stir continuously until tender (approximately 4 minutes).
- Remove from heat, and drain.
- Return wok to grid and drizzle Oil into hot Wok and add the minced garlic, green onions and flank steak stirring constantly until done.
- Dump in Veggies and add more oil around the edges of the pan; stirring constantly until peppers are 'limp crispy'
- Add back the flank steak, noodles and bring to temperature, dump in the sauce and noodles then stir continuously until heated throughout. Remove and serve.
No comments:
Post a Comment