Asian Steak Stir Fry Over Noodles

In 2012 I realized I have more anxiety than someone who is coined as "normal". Since I'm only human it wasn't easy admitting that to myself. But during the majority of last year I had several spells of depression that made all aspects of my life very dark. (Cheery topic, huh?)

It seemed that no matter how much I entertained the idea of getting a new hobby, hanging out with friends, and channeling my energy into something other than the less than perfect aspects of my life, I did not have the motivation to actually partake in any of those activities. I have never felt more like a lame ass than during those moments. Seriously.

I thank my lucky stars that I discovered the more and more I cooked I did not feel bad, I felt good. In fact, I felt great. I had heard that when you're depressed it feels like there are only dark clouds around you. Even though it would not seem like it, there would come a day when all of the dark clouds disappeared and there would only be the bright, white, fluffy clouds around you.

Well, I'm smiling as I type this because I've recently woken up to those bright clouds. Granted, there are still a couple of grey skies lingering but in the last few mornings the air has smelled differently and the way the sun spills its rays on my skin has made me feel renewed. It has felt like I'm falling back in love with life.

For anyone who hasn't suffered from depression this last statement probably seems extreme and dramatic. But for those who can relate to what I'm saying you know how amazing it feels to wake up and feel like there is something you haven't felt in a long time...and that feeling is hope.

In celebration of this feeling I decided to stir fry a vegetable medley and cook up a hearty sirloin steak. In turning over a new leaf I am trying to make a conscious effort to appreciate Ian for being there for me so I decided to make him a thank you dinner. Lord knows this past year was a roller coaster for us and I feel like I'm seeing him through new eyes, too. Since Ian loves Chinese food and steak I thought I'd combine the two and pour them over some Chinese noodles. And he loved it (go figure)!

Ingredients:

• 18 oz Sirloin Steak (1 inch thick)
• 4 oz of Rice Sticks (any brand will do)
• 6 Baby Bell Peppers
• 1 bunch of Green Onion
• 4 oz Baby Carrots
• 1 bag of raw baby Spinach
• 1 bottle of Korean BBQ Sauce (roughly 17 oz)
• Extra Virgin Olive Oil
• Black Pepper
• Garlic Powder

Cooking Directions:

• Marinade the steak with half of the Korean BBQ sauce and let sit in the refrigerator for 3 hours
• Preheat your oven to 450 degrees Fahrenheit
• Take a medium pot of water and heat over medium high heat
• In a large frying pan add a desired amount of olive oil (roughly 2 Tbsp if unsure) and let heat over medium heat
• On a cutting board quarter the bell peppers and remove the seeds
• Quarter the carrots and then dice the green onion
• Add the carrots into the frying pan since they will take the longest to soften and brown
• Add a desired amount of ground pepper and a desired amount of garlic powder (personally, I add a lot!)
• Once the carrots are browned add the bell peppers and saute
• Once the bell peppers are softened add the remainder of the Korean BBQ sauce into the frying pan
• Then add the bag of spinach and let wilt
• Finally, add the green onion into the pan
• Cover and let simmer
• Take the marinaded steak and place it in the oven for 4 minutes and then flip and let bake for another 4 minutes for medium rare before taking out of the oven and setting aside
• Add the rice sticks into the hot (but not boiling) water and let soften for roughly 8 minutes before draining
• On a plate serve a healthy portion of the noodles and a large scoop of the sauteed vegetables and then top with a portion of the steak

Homemade Gyoza

Happy New Year! 2013 is here at last and I've gotta be honest, I will NOT miss 2012. This year has definitely been the biggest emotional roller coaster of my entire life. (Ok, that sounded a bit dramatic but trust me, it's been a pretty bad year.) When the clock struck midnight I took a deep breath and I made a promise to myself that 2013 will be a platform for a healthier way of living physically and mentally.

Physically, this means no more smoking. Period. (I really hope this statement lasts longer than the next time I have a cocktail. And no, I'm nowhere near as bad as Bridgette Jones.) Another resolution for myself will be to cure my back problems once and for all. I've been dealing with the same back issue, which has not been diagnosed, by the way, in over 3 years now. It's gotten so bad that I can hardly move myself out of bed without severe pain. (This is not an over exaggeration.)

It's been a compilation of both the healthcare industry and my own actions that have prevented me from getting to the bottom of the issue. While the doctors first make you go through a list of channels like massage therapy, physical therapy, chiropractor, etc. before treating you at all, I am embarrassed to say I can be a real pushover. I need to develop a different way of asking for help when I need it.

This ties into the mental aspect of things and I just hope I can find more confidence in myself. Without smoking though, it will be difficult for me to handle objections easily. I guess you can say it won't be as easy for me to blow off smoke (no pun intended) without the cigarettes. But in wanting to be healthier mentally I know I need to make a lot of big changes in my life and I hope I find my own inner strength.


It required quite a bit of time for me to sort out and the organize my thoughts however I had plenty of time to think when I was preparing the gyoza. It took me almost 3 hours to prepare the gyoza! Granted, this is the second I've made this recipe but the first time I have ever made homemade gyoza on my own. The prep time will hopefully shorten the more often I make these.

I learned this recipe from my sister, who learned it from her best friend's mother, who learned it from her roots in Japan. I believe gyoza is actually a Chinese dish but its popularity has spread like wildfire in Japan. These pot stickers do take quite a bit of time to prepare so I wouldn't try to make them unless you have a lot of time on your hands or you just need to do a bit of heavy thinking but I can guarantee they are absolutely worth the wait.

Ingredients:

• 1 lb of ground pork
• 1 bunch of green onions
• 1/2 head of green cabbage
• 8 oz of fresh shitake mushrooms
• 2 packages of gyoza dough
• 1 head of fresh ginger root
• 1/4 cup of low sodium soy sauce
• Olive Oil

Cooking Directions:

• Soak the mushrooms in a bowl of room temperature water for 30 minutes and then pay dry
• Grate the ginger root on a cheese grater into a bowl
• Once completely grated squeeze the grated ginger together in your hand to squeeze out the juice and then throw away the root
• On a cutting board dice the green onion and set aside
• Then chop the head of cabbage in half
• Wrap the cabbage in plastic wrap and place in the microwave on high for 3 minutes
• In a food processor add the green onions, the heated cabbage, the shitake mushrooms, 3 Tablespoons of ginger juice, and a 1/4 cup of low sodium soy sauce, and the ground pork.
•  Mix together on medium high.

 

Don't worry, it is supposed to look like mush.

• Take the gyoza dough and spread them out on a clean, flat surface. There should be about 50 wrappers per package.
• Then fill a small bowl of water and place next to the wrappers. 

• Scoop a tablespoon of the mixture and place in the middle of each wrapper.

• To fold the gyoza, dip your finger in the water and make a rim of water around the dough.
• Then pick up the dough and make a crescent moon by only squeezing together the middle of the flat edges
• Fold the dough twice to create two waves on one end of the gyoza.
• Then on the other end fold the dough three times to make three waves.

•  In a medium frying pan add a tablespoon of olive oil and heat on medium high.
• Add the gyoza and pan fry for only a minute or so before the bottoms are golden brown.
• Add 1/4 cup of water to the pan and then cover. Turn the heat to low and let steam until all of the water is gone.
• Pour a desired amount of soy sauce and some hot chili oil onto the gyoza and eat hot.