I finally got to try out one of my new bento boxes! Admittedly, this meal wasn't specifically planned as a bento meal, but I needed to bring the leftovers for lunch and it was just a good opportunity to finally use one of these things. I know, it's ironic that my first post on Bento Basics isn't even really about bento. Just ignore that fact and let me tell you about garlic beef.
Luckily I have a sweet boyfriend who, bless his heart, is like a child in the kitchen who needs constant supervision, but at least he is always happy to help me cook! I usually have him handle the meat while I take care of the rest. In this case, he cut up and seasoned the beef while I made the sauce and chopped whatever needed to be chopped. Having a helper really makes things move along quicker!
This stuff smells heavenly while it's simmering away. Unfortunately, it also left a distinct garlicky taste in my mouth all night. I also have an unhealthy affinity for green onions, so that probably didn't help my breath either. Regardless, it was definitely worth the lack of kissing after dinner.
Again, this was made for Sunday dinner and not for a bento meal, but that doesn't mean it can't be a great option for the real deal!
Servings: 3-4
Prep: 20-30 minutes
Cook: 10 minutes
Ingredients
Source: www.Flavorite.net
This stuff smells heavenly while it's simmering away. Unfortunately, it also left a distinct garlicky taste in my mouth all night. I also have an unhealthy affinity for green onions, so that probably didn't help my breath either. Regardless, it was definitely worth the lack of kissing after dinner.
Again, this was made for Sunday dinner and not for a bento meal, but that doesn't mean it can't be a great option for the real deal!
Servings: 3-4
Prep: 20-30 minutes
Cook: 10 minutes
Ingredients
- 2 Tablespoons soy sauce
- 2 Tablespoons fresh lime juice
- 1-1/2 Tablespoons light brown sugar
- 1 Tablespoon fish sauce
- 5 cloves garlic, minced
- 2-1/2 Tablespoons peanut or canola oil
- Kosher salt and freshly ground pepper
- 1-1/2 pounds beef tenderloin, cut into 3/4" pieces
- 1 medium yellow onion, sliced
- 3 Tablespoons chopped salted peanuts, toasted
- 2 scallions, both green and white parts, thinly sliced
- In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves.
- Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1/2 Tbsp oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1/2 Tbsp oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.
- Put the remaining 1-1/2 Tbsp oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic and stir constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
- Serve sprinkled with peanuts and scallions.
Source: www.Flavorite.net