Do you want to cook something a bit fancier than normal?
I do. I like cooking quite a bit. What I don’t like is cleaning up. So my best bet is to cook a big batch of something, enough for 4 days, clean up the kitchen, and for the following days my only dirty dishes are a plate, fork and coffee cup (plus the cat’s bowl!) I’m very lazy about cleanup!
But sometimes I do a bit more than just cook up a batch of protein, or quadruple one of the dishes from the Skillet book. Sometimes, I *do* want to make something a tad gourmet.
Well, here’s my latest. Basically, I got some sandwich steaks in a large bulk meat order. These are sorta like Steak Umms, but somewhat better quality. Not particularly gourmet, but I wanted to make a big stirfry.
So here’s what I did:
- Slice 2 lb frozen sandwich steaks into bite-sized strips. Dice a bunch of scallions, separating the green and white. Mince 1 TB ginger, 1 tsp turmeric (see *TIP below), 4 cloves garlic. Beat 8 eggs in bowl with 1/4 cup tamari.
- Heat 2 TB coconut oil in wok or large skillet over high heat. Fry meat until mostly cooked, then push to side. Add frozen package of Great Value sugar snap pea stirfry and stir until broken apart and starting to cook; stir in white part of scallions. Push veggies to side and stir in the ginger, garlic and turmeric. Once those are fragrant, stir in the eggs. When the eggs are nearly cooked, stir in 2 packages of *Noodle Revolution ramen. Add 1 TB sesame oil and stir everything together well.
- Sprinkle top with greens of scallions and 1/4 cup sesame seeds.
Notes
This makes 4 servings @ 7 net carbs (13 total, with 6 fiber), 48 g protein, 85 g fat, 1113 calories and 100% yummy.
*TIP: For both ginger and turmeric, I buy a pound or more and run through the food processor with the s-blade, then freeze flat in a ziplock. I just break of chunks to cook with as the amounts don’t have to be super precise.
*Noodle Revolution is a new noodle made from egg whites; they come in ramen or vermicilli shapes. I never cared for shirataki noodles,and when I tried the heart of palm ones, the texture bothered me. These are pretty good, but also very overpriced for the tiny packages. Amazon has them here (affiliate), but really, you can make the stiryfry without them if you prefer. You lose a bit of protein and a few calories, but it’s not much different.
And yes, I had to slice the steaks, dice the scallions, mince the garlic (you could use garlic powder if you prefer), beat the eggs. I had to get the wok down from the top of the fridge, wash it and put it back up there, plus clean the cutting board, bowl and some utensils. All that is OK with me.
Cause I’ll nuke my meals and have nearly no dishes to do the rest of the week!
But you don’t *have* to get fancy. Not ever! Both the original RBS book and the skillet book have TONS of recipes ready in 10 minutes or so! If you don’t have them, get them here: https://thebearshop.life/
