Beef stirfry
That beef was really good and, frankly, I wasn’t sure how to deal with the leftovers. A beef and horseradish sandwich at lunch finished some of it, but there was a good pile of slices left. It was so tasty I didn’t really want to do much with it, so it went on a plate raw.
Alongside, I made a quick stirfry. First off, I sat noodles in boiled water for 5 minutes to cook. Into a (dry) frying pan went finely sliced carrot, onion, and garlic. After a minute or two, chopped brocolli stems and florrets, and some chillis. After another few minutes, I threw the noodles in and stirred some more. Then – for a sauce – a concentrated mix of beef stock (from a cube), tomato puree, and some soy sauce.
It was a good and filling meal: the stir fry alone was rather tasty and a good mix of textures, and the beef with it was just as tasty. We finished the same red wine with it.