I am very excited that next week work starts on getting rid of my late 70s bathroom. I moved in to my house about 3 and a half years ago and have done a bit of fixing up since I moved in – mainly painting rooms to get rid of the dodgy paint job from the previous owners. Before I moved in I had the gorgeous white and brown shag carpet removed as I really didn’t think I could live with it and getting floors done when there is no furniture makes life so much easier. I am lucky that while the bathroom is being done the dogs and I are going to crash at my parents. Figured that would be safer for the builder. He might have found a small dog attached to his ankle otherwise.
Most of the rest of the house I love or have grown to love. I wasn’t that fond of my kitchen when I moved in – think faux pine cupboards with bright yellow benchtops but it has seriously grown on me. Probably because it is such a sunny yellow. But I have never been able to make friends with my bathroom. The brown floor tiles are a deal breaker and that is without mentioning the woodclad bath with planter box built in to the end (who thought that would be good!) and the old fashioned shower that I can never get completely clean.
The builder starts next Thursday and I can’t wait for it to be finished. I am going for a simple grey and white theme and am in love with the bathroom tiles I have chosen. But I am most excited about getting a walk in shower. I am removing the bath as I never have them – that whole sitting in dirty water thing. And while people have warned me removing it may affect resale I have no plans to move any time soon so figure I should have what works for me.
This weekend I headed out to buy the taps and basins etc that I need. It is just ridiculous how much choice there is these days. I can’t believe how many types of showerheads you can get and the variation in price is just phenomenal. I must admit I felt overwhelmed at the end of it. I will bore you with more bathroom photos when it is done.
I am excited about getting the bathroom done but it does feel like a crazy time at the moment. I have all sorts of things going and moving as well does feel a bit overwhelming. Which is where this recipe for Asian style stir fried beef and vegetables is perfect. You do have to think ahead in that the beef needs to be marinated. But actual cook time is pretty quick and it does pack in a lot of vegetables to help keep you on the right track. I like marinating the beef on a Sunday afternoon so that when I get home from work on Monday there is very little left to do. You could even pre slice the vegetables on Sunday and pop them in a Ziploc bag to save yourself more time on Monday.
The original recipe calls this Korean beef but has received some criticism as it isn’t very authentically Korean. My knowledge of Korean food is very limited as I mentioned on this post for Korean beef bowl so I am calling it Asian style stir fried beef which is very generic and when you think about the range of Asian foods, probably not very helpful, but hopefully you get the gist.
There is a tartness to this dish as it does contain quite a bit of rice wine vinegar or at least my version did. I like that but it isn’t for everyone so taste as you go along and maybe dial back the vinegar if you are concerned.
To make this for one I used the following ingredients:
- 130g of beef strips (to get it nice and thin I normally slice a steak while it is still slightly frozen0
- ¼ of an onion, sliced
- 2 tsps of cornflour, divided
- 1 and ½ tsps of minced garlic (equal to one and half cloves)
- 1 tsp of minced ginger
- 3 tbs of soy sauce
- 1 tbs of water
- 2 tbs of rice wine vinegar
- 1 tbs + 1 tsp of sugar (I use a low gi cane sugar)
- A pinch of pepper
- ½ tsp of Sriracha sauce (adjust when you start cooking if you like it spicier)
- 2 tsps of sesame oil, divided (depending on the meat I have used I found I didn’t need the second teaspoon)
- 1/3 of a zucchini, thinly sliced
- ¼ of a red capsicum (bell pepper), sliced into thin strips
- 5 mushrooms, sliced (I used leftover swiss brown the first time and white the second time I made this. The sauce is quite strong so either works well)
- Salt and pepper to taste
I allowed everything to marinate over night the few times I have made this recipe. The original recipe suggested that you could do it for a shorter time period but I haven’t tried that. I followed the recipe but a few small comments. I added a teaspoon of cornflour where it said to add a tablespoon so not strictly speaking a quarter. And because you are making less sauce keep an eye on it when it is thickening as you are making less sauce it will thicken quicker. I also didn’t wipe my wok clean after cooking the meat. I didn’t want to lose any of the lovely caramelized beef bits that I had in my pan.
If you do marinate it for less time I would love to hear how you go. Actually I always love to hear how people have gone making recipes I blog about – if you do make a recipe from my blog please post a photo on twitter, facebook or instagram and tag me!
Preparation time is about 10 minutes plus 24 hours marinating. It then takes about 10 minutes to cook. The recipe has approximately 330 calories which is a good dinner for me.