Beef Pad Thai Stirfry

The best way to avoid dinner
dementia is to prepare ahead while at the grocery store. Always buy a few "kits",
particularly in the Asian aisle. They
are quite versatile. You can toss in
whatever veggies, meat or seafood you have and make dinner. I like Annie Chun, though I must confess I've
never met her, but she seems to know a thing or two about getting dinner on the
table. I don’t always agree with her
preparation method (or have the necessary ingredients) so I make up my own. You should do the same. This is a good version of her basic pad Thai
meal kit. Enjoy.

Beef Pad Thai Stirfry

• 1 pound beef stew meat
• 2 tablespoons teriyaki sauce
• 1 teaspoon red pepper flakes
• 1 package Asian noodles &
  sauce
•  (such as Annie Chun's Pad Thai Meal Kit)
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 carrots, peeled &
  sliced
• 1/2 cup sliced mushrooms
• 1 bunch asparagus, trimmed
  & sliced
• Salt and pepper

Put stew meat in a bowl and sprinkle with
teriyaki sauce and red pepper flakes. Toss and let sit 10 minutes at room temperature. Bring 2 quarts of water to boil in a medium
large stock pot. When it boils, add
Asian noodles and cook for 3 minutes. Drain and add half of supplied sauce. Hold. In a large skillet, heat
olive oil and sauté onion, carrot, mushroom, asparagus and marinated meat. Add remaining half of sauce packet. Season with salt and pepper. Turn frequently until meat is cooked through
about 7 minutes. Serve with noodles.