Adventures in home cooking, often (but not always) Asian.
Thursday, August 18, 2005
Off-the-cuff beef yakisoba
In spring, I raved about a particularly perfect version of beef yakisoba. Last night, I came up with a less labor-intensive version of the same thing, with no loss in taste. I just took some sliced sirloin and stir-fried it in peanut oil, then added chukasoba noodles and a sauce composed of two tablespoons of shoyu, two tablespoons of kotterin and one teaspoon of sesame oil. The taste was every bit as good as the marinated version I tried in spring.