When I meal plan, I plan to make about a week worth of food every Monday. So I make a week worth of pancakes or polenta for breakfast and a week worth of dinner food that mostly ends up being lunches. This means I have quick food to grab, reheat, and eat. Since I don’t make a ton of money and I can’t eat gluten, having quick, good food around is essential.
Yesterday I made polenta for this week.
Today I made sesame beef.
I used:
- a pound or so of breakfast steak from the farmers’ market (thin cuts are best!)
- sesame oil
- gluten free soy sauce (I use La Choy)
- rice vinegar
- mirin
- half a large onion (one whole medium would suffice)
- a red bell pepper, a yellow bell pepper, and an orange bell pepper
- sliced button mushrooms (they were on sale… it was a dollar for already washed, already sliced mushrooms!)
Put the steak in a medium pyrex or plastic bowl. Make a marinade of about 1/4 cup sesame oil, 1/4 cup soy sauce, a few tablespoons mirin, and a few tablespoons rice vinegar. Massage marinade into meat. Pour marinade in dish with meat, cover dish, and let marinate overnight.
Remove steak from marinade and slice into thin strips. Brown the meat in a little sesame oil over medium high heat. It will cook quickly. Set cooked meat aside and clean out pan.
Add more sesame oil. Cook the veggies on medium high. I started with the onions, then added the peppers after the onions got soft, then added the mushrooms. I poured the marinade in the pan early in the cooking process and then added more sesame oil, soy sauce, and rice vinegar.
After veggies cook, add the meat back in and stir around, heating the food through. Top with some sesame seeds.
Eat over rice!
This made enough for tonight, for lunch all week at work, and for a couple more meals. Yay!