One of our favorite take-out foods in Chinese Food. Unfortunately, now that our bodies are no longer used to junk, Chinese take-out doesn’t love us. I have been trying to recreate things, and most have failed. This particular dish doesn’t taste like take out, but it is reminiscent of it.
I started by sauteeing onions and garlic in butter. Most of my recipes start like that.
I added in some grass-fed beef that I sliced up pretty thinly.
Once it was starting to brown, I added in some celery.
When the meat was just about cooked, I added an egg to one side of the pan and fried it up.
By then, it was time for the sauce! It is just a 3:1.5 mix of soy sauce and rice wine vinegar. That’s it!
The fast-cooking ingredients were added in last… mushrooms and beet greens!
Just before I was ready to serve it, I added in some cooked rice.
Now, normally, I would add in carrots when I added the celery, and ginger when I added the sauce. THIS time, I just added the lactofermented ginger carrots on top at the end!
This post was featured on Miz Helen’s Country Cottage’s Full Plate Thursday and the Hearth and Soul Bloghop!