Red Lo, Sweet Chariot
More than enough for two people.
- 1 ribeye steak sliced into ¼ to ½-inch strips
- 1 cup red wine
- 1 cup soy sauce
- 5 slices fresh ginger
- 5 whole star anise or 1/4 teaspoon aniseed
- 5 garlic cloves, peeled
- udon noodles
- Peanut oil
- Stir-fry vegetables of your choice – snow peas and white onion recommended
Combine everything but the noodles and the peanut oil in a container and let stand in the refrigerator for 2-4 hours. Remove meat from the marinade and press to remove excess liquid.
Pre-head a wok over medium-high heat. Add a tablespoon of peanut oil. Stir-fry vegetables to taste. If you are using onions, caramelization is recommended, but remember that this takes time. Remove vegetables from wok when finished, and set aside.
While vegetables are cooking, start water for udon. Noodles should go into boiling water about the same time the first batch of meat goes into the wok.
Add another tablespoon of oil. Cook the meat in batches – it is done when the texture changes from smooth to coarse.
When all the meat is finished, turn off the heat and add vegetables, meat, and udon to the wok. Mix and serve. Give thanks.