Teriyaki Fillet-Asparagus-Zukes Stirfy

[tropics]

Sorry Ray I did not mean bad as spoiled TASTELESS yes. For us we only buy filets on sale that and PR are the most we usually do That Roast Beef is a game changer
Richie
2 lbs asparagus this AM 99 cents

 

[Smokin' in AZ]

In my continuing endeavor to find uses for the three flavorless fillet mignon roasts I bought on sale for $6.49lb I thought a teriyaki stirfry just might work, and it surely did. I took two 3/4 pound steaks and some veggies and got busy with the blade.
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Marinated the fillet beef in Yoshidas for a few hours, set to try out the new wok oil, then set up the wok on the patio
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Veggies up first
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After a minute or two of tossing around dump in the marinated beef
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Done to perfection in a couple of minutesView attachment 486902
All set to rock with my favorite chopsticks. I like using them to show off because my wife can't.
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This stuff was just incredible, like eating some kind of meat candy! Jan's on a salad kick so the two big bowls I polished off by myself, was stuffed! So now I know these fillets are good for stirfry and cheesesteaks, when I want steak with some real beef flavor I'll have a ribeye or T-bone, and that's coming real soon. Well that's my story and I'm sticking to it. Thanks for lookin' in and y'all stay safe out there! RAY

Was this the fillets from Frys?

 

[gmc2003]

Nice looking stir fry Ray. I'm looking for a good Wok to use on my Kettle. The Chinese restaurants around here have gone down hill fast.

Point for sure
Chris

 

[TNJAKE]

Heck of a nice meal ray!

 

[sawhorseray]

Was this the fillets from Frys?

No John, they came from Bashas. I go there regularly now, got their card and they have some decent deals from time to time. These fillets look different than any I've seen before. They are almost a deep purple color, kind of like liver, which I hate with a passion. I don't know what it is, but the sure as hell don't resemble anything that came on one side of a Porterhouse steak. They do have a great fillet texture, chews easy, tho not the kind of marbling you normally see. Thank you for the Like my friend, hopefully we get together soon! RAY

Nice looking stir fry Ray. I'm looking for a good Wok to use on my Kettle. The Chinese restaurants around here have gone down hill fast. Point for sure Chris

Thanks Chris! About the only difference I've ever seen between a fancy Chinese food restaurant and a take-out joint is the quality of the chopsticks, I'll order just about the same thing every time at either one. We used to go to a fancy one at a casino we frequented tho were always comped. If I'm going to pay to eat out it's got to be seafood, prime rib, or Italian. Thanks you for the Like Chris, I do appreciate it. RAY

Heck of a nice meal ray!

Thanks Jake! It's about as easy as could be and far better than anything I ever ordered eating out or bringing home. I mean who's kidding who, you ain't going to go to too many Chinese restaurants that'll be using fillet mignon in their broccoli beef offering. Hell, just about anything cooked at home is always better then eating out. I never cooked anything up at home that made me sick, can't say that about going out to eat. RAY

 

[Hamdrew]

No John, they came from Bashas. I go there regularly now, got their card and they have some decent deals from time to time. These fillets look different than any I've seen before. They are almost a deep purple color, kind of like liver, which I hate with a passion. I don't know what it is, but the sure as hell don't resemble anything that came on one side of a Porterhouse steak. They do have a great fillet texture, chews easy, tho not the kind of marbling you normally see. Thank you for the Like my friend, hopefully we get together soon! RAY

It is purple before exposed to oxygen (which turns it that nice cherry red)

 

[sawhorseray]

It is purple before exposed to oxygen (which turns it that nice cherry red

Well now how long would I have to let it sit on my island to develop some color that looks like a fillet steak Hamdrew? If I leave it sit long enough it might even start to develop some flavor, tho not the flavor I'm looking for. RAY

 

[Hamdrew]

Well now how long would I have to let it sit on my island to develop some color that looks like a fillet steak Hamdrew? If I leave it sit long enough it might even start to develop some flavor, tho not the flavor I'm looking for. RAY

well, you'd probably want to marinate it.

The point was that color is not at an indicator of flavor (or lack there-of).

[If you DO leave it out long enough to get a little funky- rest assured there's different Chinese calculators for how much vinegar to use/soak in relative to how spoiled the meat is. LOL]

 

[crazymoon]

SHR, Wow, Nice stir fry !!!!

 

[Winterrider]

Yes, looks darn good Ray.
The chopsticks, well I could just as well whittle those down and use them for skewers.