It is with a heavy heart that I write this post. I have been avoiding writing on the food blog, because it is tied to my Instagram account, which was named in honor of my beloved fur baby, Benji. Sadly, we had to put our little doggy to rest on June 14. This was one of the most difficult decisions that my husband and I have had to make. We went through various stages of grief, guilt, and shame. Now, I feel that we are at a place of acceptance and peace, or at least working toward it. As a therapist, I try to emphasize healthy coping strategies to my patients. I am trying to practice what I preach. We have made a memorial collage in Benji’s honor and are working on cartoon caricature stickers and t-shirts at the moment. We want to celebrate the life that he lived and focus on our happy uplifting moments, rather than the difficulty of the last days of his life. In that spirit, I thought I might post a recipe that Benji might have enjoyed and eat his favorite foods in his honor. His favorite foods in the world were: steak (or beef), chicken, Japanese sweet potato, and fried eggs. He absolutely loved steak and enjoyed it every Christmas and Thanksgiving when my family would make loads of it. He would pace around the kitchen near my feet every time I seared a nice juicy steak. This was so endearing that it would often earn him a nice nibble as a treat. Which is why Ray and I decided to prepare a big juicy rib eye steak for Benji as his last meal on the last day we had with him. Every time I smell beef or prepare it for dinner, I will always think of my precious little guy and what joy he experienced as he relished this special treat. RIP my little pup.
I hope that you enjoy this recipe for an Asian-inspired soy sauce glazed steak with green onions. I actually prepared this recipe using some rib eye that I had dry aged in my own refrigerator for 20 days. This aging process intensified the beefiness of the meat and made it super tender. If you have the time and patience and can stomach wasting about 20% of your roast, I would highly recommend dry aging at home.
Steps for Simple Dry Aging at Home:
- Rinse your roast and pat dry with clean paper towels.
- Cover your meat completely with a large piece of cheesecloth, wrapping 3-4 layers around the meat. This will helps to absorb any moisture that is released during the dry aging process.
- Elevate meat onto a rack and place onto a plate.
- Place in your refrigerator and let sit for ~20 days.
- After 20 days, unwrap the meat from the cheesecloth and cut off dried/leathery surfaces.
- Take the meat that is left and prepare as steaks or stir-fries.
Ingredients in stir fries involving veggies and proteins are often cooked in separate batches. Because you have various cooking times of your ingredients you want to be strategic so as not to overcook your veggies. In general: cook your meat first, and then remove from the wok/heat. This prevents your meat from overcooking. Then cook your veggies starting from the thickest/ones that will take the longest to cook.
Flavor each component of your stir-fry separately first, and then together. For example, add seasoning to your meat and allow to sit for a few minutes. Afterward, add seasoning to your veggies as they cook separately. When you mix the meat back in to the veggies to cook, season again, usually with some kind of sauce (e.g., soy sauce, oyster sauce, fish sauce, black bean sauce).
Some folks parboil thicker veggies ahead of time to reduce stir-fry time. For example, broccoli, green beans, cauliflower, etc… By parboiling, I mean that you should cook them only for 2-5 minutes so that the veggies are still crunchy and not cooked through yet. You want the stir-fry process to finish the cooking. Otherwise, you will end up with mushy vegetables.
Prep Time: 10 minutes
Cook Time: 5-7 minutes
1 lb steak, cut into ½ inch thick strips
1 tsp salt
black pepper to taste
1 tbsp oil
1 bunch of green onion, cut into 2-inch pieces
1 tbsp soy sauce
1 tsp sugar
1 tbsp butter
Season beef with salt and pepper. Set aside.
Prepare green onion and cut into 2-inch pieces.
Turn on wok or skillet on high. When pan is very hot, add oil. When oil is shimmery, add steak and allow to sear for 30 seconds-1 minute on each side until beef is just cooked through. Then remove beef from skillet
Add green onion and sauté for 1-2 minutes
Add beef back into pan with green onion. Add butter. Stir-fry and add soy sauce, sugar, and black pepper to taste.
Taste and adjust for seasoning.
Remove from heat and serve.