Cooking with friends

I love learning new cooking techniques (or refining some old ones) and learning them with good girlfriends is even better.  Being in London is great, really great, but I still really (really, really) miss my friends in the 416.  One of my favourite cooking memories is from a Calphalon cooking course.  It was a great night out with two fabulous friends and in addition to the memories, I also have some great recipes!

I grew up on a farm.  We ate a lot of beef.  Of the four daughters in my family, two are now some form of vegetarian (that does not include me).  The remaining two daughters (which includes me) are most definitely not vegetarian.  We enjoy a good steak (thanks Dad for bbqing steak regularly!) and glass of red wine.  It’s good stuff.

One of my favourite recipes from the Calphalon class on beef is a ginger-beef stir fry.  It’s delicious, really quick to prepare, and makes for great leftovers.

Just let it sear...don't fiddle with it...walk away if you have to (but not out of the kitchen - that could be dangerous)

Vegetables and Noodles

Ready for dinner (and lunch tomorrow too)

Ginger-Beef Stir fry – Adapted from a Calphalon Cooking Centre Beef 101 Course


1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp soy sauce
Juice from one half lime
1 thumb size piece of ginger, grated
1 lb beef tenderloin tips (or if you’re fiscally responsible use skirt steak sliced into strips against the grain and let marinade longer)


1 carrot, julienne
1 red pepper, julienne
3 green onion, julienne
1 c bean sprouts
1/2 c snow pea, julienne


1/3 c sugar
1/2 c rice wine vinegar
2 tbsp soy sauce
1 tbsp mirin or sherry
1 tbsp fresh ginger, grated
1 tsp hot chili sauce
1 tsp sesame oil
1/2 c vegetable oil

8 oz vermicelli noodles

Combine the marinade ingredients and let sit for 20 minutes.  While the marinade does its thing, combine the vegetables in a large bowl.  In a separate bowl combine all dressing ingredients except the oils.  Heat a fry pan (I love cast iron fry pans) over medium high heat.  Turn on your stove fan – this could be smoky.  Place the beef pieces in the heated pan, cooking quickly without stirring, flipping when browned.  This allows the beef to sear (lovely dark brown colour).  Quickly whisk the oils into the dressing.  Combine the vermicelli noodles, vegetables, and beef.  Toss with the dressing and serve.



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