Tuesday, June 22, 2010

Ready to run and beef hot plate!

Today, Eric and I went to the HAWC and had our gait analyzed. They gave us some suggestions on posture and core strengthening to help our running form. Hopefully, these new shoes (ASICS!!!) and some water running 2x a week will help my pesky shin splints. I am ready to get back on my marathon plan because next year the Misawa Half-Marathon is HAPPENING! To fuel my running fervor, tonight we are having...Beef Hot Plate!!!

1 pkg of yakisoba beef (this is beef chuck thinly sliced - 1/4 inch thick, about 3 inch strips)
1 tsp soy sauce
1/2 tsp brown sugar
1/4 c teriyaki sauce
pinch of ginger and garlic
1/2 cup corn kernels
1/2 cup of any other veggie, sliced (I used bamboo shoots)
Cracked black pepper

Mix soy sauce, brown sugar, teriyaki, ginger, and garlic together. Put beef in plastic bag/container and coat with sauce mixture. Let sit for approx. 1 hour.
Heat up a frying pan (cast iron works best for this dish) on med-hi heat and let the pan get nice an HOT! Take out a wooden cutting board and place it on the table or you can use pot holders if you don't have a board. Sit everyone around the table with some wooden chopsticks and dump the veggies on one half of the plate and the meat on the other half. Douse liberally with cracked black pepper and dig in! Let your guests have fun cooking and picking out their veggies and meat cooked to their liking. Lodgehouse makes mini cast iron pans if you would like to serve the meal individually :)

An easy lunch to make with the leftover hot pan and flavors from the dinner is to dump a cup of cooked rice and 1/2 a cup of frozen mixed veggies into the pan and fry it up. Easy fried rice!

Tomorrow is a new day with some new recipes! Feta spinach scramble, spicy chicken apple salad, and BBQ saute!

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