I finally made a dinner worth posting on Monday night after getting out of work early.  Unfortunately, MSB played golf until late, so we still ended up eating at 9 PM.  I prepped all the stir-fry ingredients and then finished cooking it during the few minutes he was in the shower.  Stir-fries are so fast once you get all those veggies chopped.

I used both beef and tofu to 1) appease MSB, and 2) make it cheaper than using all beef.

Sauce
3 Tablespoons hoisin sauce
2 Tablespoons cider vinegar
1 Tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper
1/2 Tablepsoon minced garlic

Stir-Fry Ingredients
1/2 pound lean sirloin, sliced into very thin strips
1 block tofu, cubed (I baked mine first)
1 teaspoon chopped fresh ginger
2 bell peppers, sliced
1/2 onion, sliced
1/2 cup mushrooms, sliced
Soba noodles, as many as you want
Chicken, beef, or vegetable stock (or water)
Handful of peanuts
Cooking oil or spray

Whisk together sauce ingredients.  Set aside.

Heat oil in skillet over medium-high heat.  Cook beef, stirring frequently, until done.  This should take about 2 minutes.  Remove beef and rinse fat out of skillet.

Start cooking soba noodles according to package directions.

Heat additional oil in skillet or spray with cooking spray and turn heat a little higher.  Add ginger and vegetables to skillet and cook, stirring frequently, until they begin to soften.  This should take about 7 minutes.

Turn heat down to medium and add beef and tofu back to pan.  Add sauce and peanuts and stir to heat through.  Serve over cooked soba noodles.

This made about 3 servings and it was gooood.  Milo prefers paper fresh from the printer.

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Yesterday I did a circuit of weights and Pilates for about an hour during a big gap at work.  It was fun to shake up my strength training routine a bit.  Today I did my standard 65 minutes on the elliptical watching West Wing.  What else?

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