Zachary Earl Smith

Ep.1: Freezer Burn Steak Stir Fry

 Okay, so you see some steak at the grocery store with the super discount sticker on it, and being that ramen is boring enough after several weeks of it as breakfast, lunch, and dinner. You decided you’d actually like some protein for once and you buy it. You do this even knowing full well the reason it is marked down so cheap to the point you can afford it in first place, is that this meat is literally in mid flight on its way to the dumpster. Like many of us starved for some protein you risk it, but at this point the only wise course of action is either to cook it or freeze it in a zip a lock bag immediately.

Option 1
If you decide to cook it right away just remember to use marinade, this is important and anything will do, salad dressing, ketchup, soy sauce, left over liquor from your last party, anything. I hope the reasons for this are self explanatory, but once cooked it will make a great side dish to your ramen.

Option 2
Being the frugal person you are you froze the beef to use another day, only the another day winds up being like a month, give or take a few weeks, and now the steak looks like you just fished out of an air lock after sitting on the planet Pluto for a few years. At this point you are probably one sad panda, or you are doing the epic face palm either way not to worry hope is not lost. First you need spices, I don’t care what budget you’re on as long as you have a reasonable selection of spices you can make ramen, and few other menu items go a long way, a really long way.

Items

• One ice cubed steak in need of serious help
• One package of beef ramen
• One package of generic Spanish Style Rice and Sauce (or some other generic rice and sauce mix)
• Ginger powder
• Onion powder
• Garlic powder
• Soy and/or Teriyaki sauce
• Butter, margarine, or some kind of oil or spray masquerading as oil or butter
• Optional: any liquor lying around, parsley, mustard powder, veggies, sesame seed oil
• One pot
• One frying pan

First thing is you need to thoroughly thaw the steak, best method is to let it soak in the zip lock bag in a bowl or pot of warm water, very warm, but not too hot the idea is to thaw not cook.
Next, when your steak looks like it may not be to far off from being thawed (it is actually able to move), start the pot of water to boil. You should use a bit more water then the rice package tells you, as you will be using this to cook your ramen as well and you’ll need the extra water.

Once the water is boiling pour in the rice mix and the ramen powder sauce mix, do not put in the ramen yet. Rice even this instant cheap stuff takes longer to cook then the ramen. At this point start the frying pan at medium heat with some butter or other non stick option.

If you can cut the steak up into pieces before you put it in the pan do so, if it is too tough still then try cutting it later while it is cooking in pan. Once the pan is warm go ahead and put in the steak in and add a generous amount of soy sauce, ginger, onion, and garlic powder, along with any additional spices, and remember be generous. At this point pour some soy sauce into the boiling pot, along with some onion and ginger powder.

After several minutes add the ramen to the boiling water and add some extra sauce and spices. The meat should be cooking and watch to make sure it doesn’t burn, turn down the heat if you have to or even add more butter. The powdered spices will soak up a lot and cause surfaces to dry out, and you want to make sure the meat is well cooked and well re-hydrated.

To keep the meat hydrated don’t be afraid to use some more soy sauce, other liquid, or if really hard up or the idea of adding just that much more sodium scares you, then a little water is a viable option. Remember ramen is not a healthy long term diet, so if you are concerned about sodium I suggest you find other food options. If you want to add any veggies now is the time to add them, just cook them with the meat. You’ll want to make sure the meat is cut into very small pieces this will aid in cooking and make it easier to chew.

Once the ramen/rice is finished cooking turn off the heat to the pot and let it sit, virtually all the water should be boiled away but not all. When the steak or now mini tips are really done cooking keep the heat on and add a little sesame seed oil if you got it, but just a little and/or if you don’t have it just add some butter or spray so the ramen/rice won’t stick.

Now pour in the stuff in pot and add more spices and some liquid and let it fry up. Remember to stir it up frequently as you don’t want it to burn or stick. Continue cooking until all liquid is boiled away, or preventing sticking becomes nearly impossible. Now put stir fry in bowls and enjoy.

Total time to thaw prep and cook was like 30min. It came out very tasty, my roommate inhaled it, and my other friend thought it smelled very good. It also makes great leftovers heated back up in the microwave, as I am eating the reheated concoction as I type and it is still pretty good.

Hope you find this useful, and please send me any ramen recipes you may have.

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