Thanks for ordering!
Identity is a funny thing. These days, in the era of social media and mass-exposure, it’s very difficult to be completely original. As the course of humanity progresses, it is harder and harder to do something new, that nobody has ever done before. Every now and then you will hear of some amazing innovative idea or product, but odds are, that product is just the further development of someone else’s work. That’s what humans have been doing, since the first chronicles of our existence- building on what others have created. As a chef, this is a blessing and a curse. Pushing yourself to create new dishes and flavors is near impossible- people have been cooking and eating since the dawn of time. It’s much better to sit back, observe, and replicate, paying homage and respecting the origins of food. By using great ingredients and simple methods, you can create something truly unique to you, but recognized by so many. That’s the beauty of cooking. No matter how many times somebody has made something before you, every time you make it, it’s completely different. Yummy food tonight. Get in there.
For the beef:
Grass-fed beef from Joyce Farms, slowly simmered in hoisin sauce with 5 spice and aromatics… Roasted potatoes and wood ear mushrooms… Saucy and delicious. Warm the beef in a saucepan over medium high heat. Add some water if you want it saucier. Once the beef is nice and soft, it’s ready.
For chinese broccoli:
I personally enjoy eating this side cold- but feel free to broil it for a minute or two to get it nice and crispy. Just don’t burn the shallots!
For the lo mein:
You may need to do this in several rounds, depending on how many portions you ordered. Don’t want to overcrowd the pan, you want to get some nice caramelization on the noodles. Get a large saute pan nice and hot over high heat. Add oil to coat the pan, and gently place some noodles in. Let them fry for a minute, give them a toss, and fry again. Once they are nice and hot, and there’s some caramelization action going on, they’re ready! It’s ok if they stick to the pan, you can just scrape them off with a spatula. Dig in 🙂