THIS IS WHAT'S FOR DINNER TONIGHT YOU BETCHA DAN ENJOY

SPICY VENISION STEAK OR BEEF SIRLOIN, FLAT IRON, TRI TIP, STIR FRY


By CHEF DAN:

serves 2-4



INGREDIENTS:

1 Pound brisket or back strap or beef.

1 cup gourmet mushroom blend, shitake, morels, porcini, portabellas,and oyster

1/2 cup garlic chives

1 pound whole wheat angle hair pasta

3 tablespoons olive oil

4 garlic cloves, minced

1 inch minced fresh ginger

3 tablespoons sake or rice wine

1 pound asparagus or broccoli ( cut into bit size pieces)
1 bell red pepper, cut into thin slices



GARLIC MARINATE:

2 tablespoons soy sauce

2 tablespoons sake or rice wine

1 tablespoon brown sugar

3 cloves garlic, minced



SAUCE:

3 Cups chicken broth

8 tablespoons soy sauce

3 tablespoons sake or rice wine

2 teaspoons toasted sesame oil

2 teaspoon red pepper flacks

2 tablespoons corn starch



DIRECTIONS:

1.lay beef on a cutting board and cut into thin slices on low slant.

2.Place the meat and the garlic marinate in a bowl with plastic wrap and refrigerate.

3.Heat a pot water to a boil and set aside. Put dried mushroom and let set for 30 minutes. When cool , chop into 3/4inch pieces.

4.Cook pasta according to package directions. Set aside.

5.Heat 2 tablespoons oil in a wok until very hot but not smoking.

6.Add marinate and beef and garlic chives and cook until meat has changed colors and separated.

7.Remove from wok and set aside.

8.Reheat wok, add remaining 1 tablespoon oil, and heat about 30 seconds.

9.Add ginger, garlic,mushrooms,  red pepper and asparagus and stir-fry over high-heat for about 1 minute.

10.mix sauce well and stir continuously, until it thickens.

11.Mix in noodles and venison or beef and heat throughly

12.serve immediately.



ENJOY DAN: hallelujah