Worst Cooks in America. Let’s sling noodles.

I love this show. It has nothing to do with the train wrecks every week and everything to do with Anne Burrell kicking Bobby Flay’s avocados. This past week, they had a stir fry challenge. I’ve made stir fry a gazillion different ways. Imagine my surprise when I thought both of their versions looked great and included stuff I’ve never put together, like jalapeños and mushrooms. I like peanuts and spice, so I ignored my inner loathing feelings for mr. Flay and used his recipe.

Here is my final version.

If you’ve watched the show, you might remember this.

Yeah, I didn’t do that. I didn’t even boil noodles.

What I did try that I’ve never done before is the carrots. They had to julienne them or cut them into small sticks, but the key was to keep them all the same size. I have no real use in learning to do this. I throw my carrots in a shredder or I cut them into slices. But I was channeling my inner Anne so I got my knife and tried it. Oh and I did the Bobby Flay thing and cut my green onions on a bias or diagonal. After all this new cool cutting and slicing vegetables, I added my own dash of cheap and trashy by using a sub par cut of meat. Cube steak. 

Sesame garlic stir fry.

• 1 lb of cube steak, sliced into strips
• 3 teaspoons sesame oil, divided
• 1 teaspoon canola oil
• 3 scallions, white and green parts separated and sliced on the bias
• 2 cloves garlic, smashed and finely chopped
• 1 teaspoon ground ginger
• 1/2 jalapeno, seeded and chopped
• 2 medium carrots, julienned
• 4 ounces bella mushrooms, stemmed and sliced
• 1 cup cabbage, thinly sliced
• 4 tablespoons soy sauce , divided
• 2 tablespoons rice wine vinegar
• 1/4 cup peanuts, coarsely chopped

Directions

1. Coat a large saute pan with 2 teaspoons sesame oil and 2 Tablespoons soy sauce. Heat pan over medium high heat. When hot, add beef strips and cook stirring until done. Remove to plate and keep warm.
2. Coat pan with the canola and remaining sesame oil and toss in the white scallions, the garlic, ginger and jalapenos.
3. Cook over medium heat, 1 to 2 minutes.
4. Toss in the carrots and cook until softened, about 2 minutes.
5. Toss in the mushrooms and cook until softened, 2 to 3 minutes, and then add cabbage and cook 1 minute longer. Sprinkle in the green scallions.
6. Stir in the remaining soy and rice wine vinegar. Add beef. Stir all to combine and heat through.
7. Transfer to a serving dish and sprinkle with the peanuts.