The other day we had some great Steak Diane that inspired me, and also I had stocked up on “Asian” condiment-wise- so this was an experiment- as they would say “was there a recipe?”-but the kitchen spirits were present and so it turned out really delicious.
A whole lot and a bushel of fine chopped mushrooms and garlic were slow seared with sesame oil, basil, dill, pepper, mustard powder, salt, pepper. I had a pot of sweet and sour chicken soup going, so I was adding liquid to the pan as needed not to burn. Next the cubed steak was added to that on exploding high for a few a minute turning it fast. The bowl was assembled with some shrimpy Thai noodles quickly cooked in the soup, steamed broccoli, topped with the mushroom, steak and some broth.

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