Stir Fried Beef with
Pea Pods or Bok Choi
Slice 8 - 10 oz. tender cut of beef such as sirloin strip, tenderloin or flank steak across the grain in 2" X 1" X 1/4" thick slices. Marinate a few min. to 1 hr. in 2-3 Tbs. CHEF MYRON'S PREMIUM TERIYAKI SAUCE. Drain and reserve any extra sauce.

Dust and mix with some corn starch. Mix 2 tsp. corn starch with warm water until a smooth cream consistency. Cut & trim pea pods or Bok choi in 1-2" lengths (include leaves in bok choi). Have 1/2 cup of chicken stock ready.

In a wok or deep frying/sauté pan heat 2-3 Tbs. peanut or vegetable oil to almost smoking. Add beef (carefully), turn and toss gently with spatula until just browned. Remove to a bowl draining as much of the oil as possible.

Toss vegies into wok keeping heat high (add some minced garlic if you want), and stir fry 1 min. Add chicken stock and left over CHEF MYRON'S TERIYAKI from marinade or 1-2 Tbs. if there's none leftover. Cover just until stock comes to a boil. Stir cornstarch paste and add in thin stream stirring to desired thickness (about like your mother's gravy).

Add beef and optionally some wedges of plumb vine ripened tomato, (it's that time of year). Serve immediately with steamed rice.

Velveted Teriyaki Stir Fried Sirloin Beef

Note: "Velveting" is a classical Chinese technique of lightly coating meat, poultry or seafood in a thin batter of cornstarch (often also using egg white) and then lightly sir frying. This seals in juices, keeps oil from penetrating the meat and gives a great "mouth feel" to the dish.

Important factors: Make sure your wok or pan is hot! Don't try to cook too much of it at once. Slice beef against the grain. Cut vegetables evenly. Do not overcook the beef.

Cut beef into approximately1" x 1" "batons" (sticks) with the grain and then slice into 1/4" strips against the grain. Place into bowl.

Marinate in CHEF MYRON'S PREMIUM TERIYAKI just sufficiently to coat lightly. Allow to stand a few minutes.

Cut onions lengthwise into 1/2" strips.

Cut bok choy same size as onion.

Chop the garnish (scallions, tomato, parsley or cilantro).

Sprinkle beef slices with cornstarch, tossing (with hands is best!) to achieve a smooth but not too pasty coating of light batter.

Heat 1/4 cup of peanut or vegetable oil in wok until smoking hot. Carefully add beef, shaking the wok a bit to keep meat moving. Allow to sit a few minutes before turning. Gently turn and toss less than 3 minutes until meat is browned. Remove the meat with a slotted spatula or to a bowl with strainer.

Add a few Tbsp. of oil back into the wok. Bring back to smoking hot. Add onions and bok choy. Stir fry 2 minutes. Return the beef to the wok with 3 Tbsp of CHEF MYRON'S PREMIUM TERIYAKI. Stir fry 3 more minutes. Add tomato if using. Turn out in a serving vowl and garnish with chopped scallions, cilantro, parsley or any combination thereof.

Serve with Steamed rice and a nice cold beer.

Braised Pheasant with Apples

Bone the pheasant and cut thigh & breast meat up into 2" chunks. Marinate 24 hours by placing meat and 1/2 C. MYRON'S 20 GA. WILD GAME & FISH SAUCE in a zip lock bag and forcing all air out.

Make a demiglaze reduction by tossing the drumsticks, wings & a few chunks of onion and brown well with a bit of fat in a very hot skillet. Deglaze the skillet with a bit of wine or cider (scrape the bottom with a spatula), add a few peppercorns and a few cups of water. Boil like hell until reduced to 1/2 C.

Peel, core & chunk up 2 apples. Chunk up a good sized onion (Vidallia if possible). Drain Pheasant meat & save marinade. Dredge meat in white flour and sauté to golden brown in, (in order of my preference); rendered salt pork, bacon fat, or olive oil.

Remove meat and add to pan (with a bit more grease if necessary), the onions til translucent & soft and the apples. Hit it all with a few good glugs (or the remaining marinade) of MYRON'S 20 GA. and 1/2 C. of either (in order of my preference); dry hard cider, beer with a bit of apple brandy, fresh cider or white wine and the reduced stock. Salt to taste. Simmer slowly on slow flame or in 350 oven, covered until pheasant is nice & tender and the apples turn to mush.

Serve with a good crusty European style bread and a cheap Montepulciano red wine. Go out and shoot some more Pheasants. Invite Chef Myron to hunt your favorite coverts.

Seafood | Meats | Chicken | Vegetables