Cow on Fire
1/4 cup plus 2 tablespoons Mirin
1 Tablespoon corn starch
1 cup soy sauce
3 Tablespoons honey
2 Tablespoons chopped fresh ginger
2 teaspoons of jarred minced garlic
3/4 teaspoon crushed red pepper
2 teaspoons red curry paste or red chili paste (or use chili oil)
1 and 1/2 Tablespoons canola oil mixed with 2 teaspoons toasted sesame oil (or all canola)
a small handful of chopped scallions (1/4 to 1/3 cup)
2 heaping teaspoons finely chopped jalapeno pepper (seeds removed)
1/2 cup pineapple
a very small handful of fresh peas (a couple of heaping Tablespoons)
1 Tablespoon of fresh basil (1/2 teaspoon dried)
8 ounces flank steak, trimmed thinly sliced against the grain (put in freezer for 30 minutes first helps with the slicing)
Mix together Mirin (a sweet Japanese wine; substitute sherry if needed), soy sauce, honey, ginger, garlic. curry or chili paste and crushed red pepper. Slice 8 ounces steak into thin pieces place steak in a bag with a about half of the sauce, seal and let marinade in the refrigerator, flipping over once in a while, for an hour. Add a Tablespoon of corn starch to the remainder of the sauce and set aside.
When ready to cook, heat 1 Tablespoon of the oil and saute scallions, jalapenos and pineapple on medium until the scallions are softened and the pineapple is just starting to caramelize. Remove from pan and set aside
Toss a small handful of peas and some basil and heat until softened. Set aside with onions.
Reheat pan to medium/hot and add a little addition oil.
Remove meat from marinade and discard marinade. Stir fry meat in the oil with a Tablespoon of the sauce you set aside. Remove from pan.
Add liquid you set aside and simmer on low for a few minutes until thickened.
While meat cooks and sauce simmers, cook a small package of lomein noodles in boiling water as directed. When meat is done, add half of the noodles to the dish, adding more as desired.
Top with fresh mint and sliced red pepper. The mint, cut up into the dish as you eat ,adds a very refreshing touch..