Chinese Stir-Fry and Noodles

My family LOVES this meal!!! With our oldest son being allergic to nuts, especially cashews, we don’t take him to eat Chinese food. They tend to cook a lot with peanut sauces and cashews and that is not a risk we are willing to take. This meal is the perfect option for at home Chinese take out!! And, as always, get those little chefs involved when possible!

I usually start with some tenderized venison round steak. I rinse it off and slice it pretty thin into strips and put them in a bowl. To the meat I add some soy sauce and/or Dales Original Steak Seasoning Marinade, KC Masterpiece Steakhouse Marinade, and seasoning. I tend to use more of the soy and/or Dales than the KC Masterpiece to give it that classic Chinese flavor. The Dales actually has soy in it, so if you use both, you wont need but of the soy itself. I add enough of the liquid sauces/marinades to generously coat the meat. I am a creature of habit, and by no means a professional chef, so I tend to use the same powdered seasonings for just about everything. With that being said, I add my SALTGRASS seven seasoning, garlic powder, and onion powder. Set this bowl to the side.

I like to start the cooking process by sauteing some diced onion and garlic in a butter/olive oil mixture. I then put in my meat, pouring in any liquid that may have collected at the bottom of the bowl. I brown my meat over a medium-low heat keeping as much “juice” as possible. While the meat is browning, I cut up any vegetables I want to add. I usually just add broccoli, carrots, cauliflower, and sometimes sugar snap peas. You can add any vegetable you and your family desire. I cut my vegetables relatively small so they will have a quicker cooking time. I like to cut my carrots a thin julienne. I then add my veggies and cover the pan with a lid to aid in the cooking process of the veggies. You may need to add more soy/Dales at this point if more liquid is needed for cooking the vegetables.

While the veggies are cooking, I cook my noodles. I personally use Ramen noodles. Yes, the good ol orange packaged, empty calorie, kid favorite. We have tried other noodles, but these are our favorites. I simply toss the season packet in the trash, put the noodles in a microwave safe bowl, cover with water and cook for 3 mins.

When my veggies are nice and tender, I simply toss in my cooked noodles and plate for a fun family Chinese take-out night.

Ingredients:

• 1-2 pks tenderized venison round steak
• 1/2 tbs butter
• 1 tbs olive oil
• 1/2 lrg onion (diced)
• 3-4 lrg garlic cloves (diced)
• about 6 Tbs total Soy sauce /Dales steak seasoning marinade
• about 2 tbs KC Masterpiece steakhouse marinade
• 1/2 tbs SALTGRASS seven seasoning
• 1/2 tbs garlic powder
• 1/2 tbs onion powder
• 1 cup broccoli crown (cut)
• 1 cup cauliflower (cut)
• 1 cup sugar snap peas
• 1 cup julienne carrots
• 1 package Ramen noodles (excluding the seasoning)

ALL MEASUREMENTS ARE ESTIMATIONS.

Directions:

• thinly slice rinsed tenderized venison round steak
• place meat in a bowl and add soy sauce/Dales, steakhouse marinade, and powdered seasonings. set to the side
• saute onion and garlic in butter/olive oil mixture
• brown meat over medium-low heat
• add veggies and cover pan. add additional soy sauce/Dales if needed
• place noodles in microwave safe bowl, cover with water and cook for 3 min
• once vegetables reach desired tenderness, toss in noodles and serve