autumn/winter essentials: steak, shrimp, noodles

How To Make autumn/winter essentials: steak, shrimp, noodles

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  Step 1
  PREP/PREPARE
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  Step 2
  Equipment We are going to cook this dish using two pans. One will be for cooking the ingredients; the other will be for serving. Along the way, we will probably need a bowl or two. In this recipe, I will reference one of the skillets as the cooking skillet and the other as the serving skillet.
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  Step 3
  Noodles My favorite noodles to use for this recipe are thick, homemade flat egg noodles. You could use rice noodles or just regular pasta. It would probably work with a nice pile of garlic mash, but I have not tried that yet.
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  Step 4
  The Beef You want a cut of beef that, when seared, comes out flavorful and tender. In my experience, a chuck roast, or ribeye, works well in this capacity. You could try other cuts, but you might need to adjust the cooking times and temperatures to make it tender.
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  Step 5
  The Shrimp Large shrimp work well in this recipe; however, you could use a smaller variety if that is what you have. You can leave the tails on (I usually do), but you want to remove the shell before putting them in the marinade. That will allow the marinade to penetrate into the shrimp. You can save and freeze the shells, then use them in a fish stock.
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  Step 6
  Veggies I am using carrots and peas, but the sky is the limit on what you want to add. How about snap peas, broccoli, thinly sliced onions, whatever you desire.
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  Step 7
  Technique Here's how this recipe works. You have two skillets that you will use for cooking and serving. The serving skillet will be placed over a warm, not a hot, burner. You will use the other pan for cooking. It goes something like this: Cook the noodles, then add them to the serving skillet. Cook the beef, then add it to the serving skillet. Cook the shrimp, then add them to the serving skillet. Do not mix them together; each item should have a separate spot in the skillet. Bring the serving skillet to the table and enjoy.
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  Step 8
  The Sauces I incorporate a lot of Asian flavors into my cooking, so I have a lot of spices and sauces to help me achieve that goal. If you do not have these sauces, it would be silly to go out and purchase bottles of them just for a single recipe. So, I did some searching and came up with some substitutes for you to consider. Hoisin sauce: Try a combination of soy sauce, brown sugar, and peanut butter, in equal amounts. Tamari Sauce or Liquid Aminos: Try a lite version of soy sauce. Or, if you just have regular soy sauce, mix it 50/50 with some water. Oyster Sauce: Try a bit of soy sauce with some brown or coconut sugar. Ponzu Sauce: Try equal amounts of soy sauce and lemon juice, and just a bit of brown sugar. As with all substitutes, the final results will vary, so experiment and have some fun.
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  Step 9
  Gather your Ingredients (mise en place).
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  Step 10
  Thinly slice the beef, against the grain, and put it into a bowl or Ziploc bag with the marinade ingredients. Then place into the fridge for two hours.
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  Step 11
  After one hour, place the peeled shrimp into a bowl or Ziploc bag with the marinade ingredients. Then place into the fridge for one hour.
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  Step 12
  About 30 minutes before the shrimp/beef are ready, bring about 2 quarts of water up to a boil, in a high-walled skillet. Toss in a bit of salt and oil, then add the noodles. Cook according to package directions, then drain and reserve.
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  Step 13
  Add the carrots to the pan, and cook over medium heat. Cook until they soften, and begin to brown, about 3 - 4 minutes. You want them soft, but with a bit of a bite.
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  Step 14
  Add the sauce ingredients, and simmer an additional 2 - 3 minutes.
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  Step 15
  Add the peas, and simmer for about 60 seconds.
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  Step 16
  Return the noodles to the skillet, and toss to combine with the veggies.
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  Step 17
  Place the serving skillet over low, low heat, and add the noodles and carrots. Remember, this is the serving skillet, so place the noodles in about half the skillet. The other half will be for the beef and shrimp.
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  Step 18
  Do not wipe out the cooking skillet.
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  Step 19
  Raise the cooking skillet up to high heat, and add some oil. Add the beef, and sear about 2 minutes per side. You might need to do this in batches.
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  Step 20
  When cooked, add the beef to the serving skillet. So, half the serving skillet has the noodles. Now, place the beef in about 1/4 of the skillet, next to the noodles.
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  Step 21
  Reduce the heat to medium, then add some oil. Add the shrimp, and cook about 2 minutes per side, until they lose their pink color.
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  Step 22
  Add them to the serving skillet. So, now the serving skillet has about 1/2 of the space for the noodles, 1/4 of the space for the beef, and 1/4 of the space for the shrimp. Remember, the serving skillet is over warm heat, and keeping it at serving temperature.
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  Step 23
  PLATE/PRESENT
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  Step 24
  Serve in the serving skillet with some crusty bread and maybe a side salad. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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  Step 26
  Namaste’
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