Here's another "on hand" recipe that my sister sent out to my family. She had some leftover meat from Sunday dinner and put this together with things she always keeps in her fridge. Of course, I almost never buy a few of the things on the ingredients list but they aren't foreign to me - just not what I usually pick up at the store. She does, however, so maybe some of you do too! Even if you don't have this stuff "on hand" it's worth a trip to the store.
I made a couple of adjustments for my own purposes and it's a real winner. This is an incredibly easy recipe that was also incredibly delicious. David raved about it, which is saying a lot because he likes everything I make (or so he says).
Cole slaw mix (16 ounce bag - really don't bother shredding your own cabbage and carrots)
8 ounces baby bella mushrooms (if you want to make this vegeterian, omit the meat and double the mushrooms)
2 Tablespoons canola oil
1/2 pound strip steak (I was too cheap to buy this so I used stew pieces - strip steak would have been way better but the stew pieces were fine and were already cut up for me)
12 ounces spaghetti or angel hair pasta, cooked and drained
1/4 cup cilantro, chopped
1/2 cup soy sauce
1/2 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon Sriarcha chili sauce
1 teaspoon garlic powder
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
Combine all together in a small bowl and set aside until ready to use.
In a large wok or skillet heat oil over medium-high heat. Salt and pepper the steak pieces and saute for 3 - 4 minutes. Remove meat from the pan and set aside in a bowl. Do not clean pan!
Add another tablespoon of oil to the pan and saute mushrooms and cole slaw for a minute. Add meat (if using) and sauce. Cook until heated through and sauce reduces a bit (a couple of minutes).
Serve over noodles and garnish with chopped cilantro.