I didn’t start out to set a record. It was just that it was late, we had been out all day and we were hungry. This is the time of year when the luxury of a leisurely cooked meal just isn’t always possible. You need something and you need it now. And we were both tired of frittatas.
I know some people can call for take out. But we live too deep in the boonies for that to happen. (The closest we’ve heard that a pizza shop will deliver is to rendezvous at a general store six miles away!) And some people may plan better. But at least we were well stocked and on our way home, I got my game plan together, slipped my shoes off when we got in the door, threw my coat on a chair and had dinner ready in 13 minutes!
And it was fresh food! The ramen noodles were the only real shortcut. But boy, are they fast to get ready!
This wasn’t exactly an authentic stir fry wokked by a master but it was good and fast and pretty and cheap and fresh. The key was cutting everything thin and cooking over pretty high heat fast. Good enough for a repeat.
The thyme in the picture? Just for show. (And I hung up my coat after dinner.)
13 Minute Pepper Steak
1 pound thinly cut round steak
Salt and pepper
2 tablespoons olive oil, divided
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 onion, thinly sliced
2 tablespoons hoisin sauce
Two packages ramen noodle, sans seasoning packet
Start a pot of water to get boiling for the noodles while you make the beef. Lightly salt and pepper the beef. Cut the beef into thin strips, about ¼ inch wide and 2 inches long. Heat 1 tablespoon oil in a large skillet. With heat on medium high, add beef and cook quickly stirring the beef constantly until beef is lightly browned. Remove from pan. Add the second tablespoon of oil. Add the sliced peppers and onions and cook until softened. Turn down heat and return beef to the pan. In a cup, put the hoisin sauce and add enough water (about 1 tablespoon) to thin to the consistency you want and add to the beef, peppers and onions. Put a lid on the pan and keep warm while you make the noodles.