(Frozen) Dumplings with Steak and Veggies

Note: Picture taken after diggin in!

A combination of vegetables (and fruit, but let's not split gills) comes mostly from what I had in the refrigerator. Steak is a more costly source of protein, but one pound of meat fed two adults and had enough leftover for one more serving. Paired with meaty mushrooms and tender asparagus, marinated to boost its savoriness, and served over thin rice noodles, steak takes center stage. Because I did not cook the steak with the vegetables, I could finish it in the oven for ultra-tenderness. Use an instant read thermometer to keep track of the steak. Pull it from the oven 5-10* F below desired doneness (see step 6 for link) and allow to rest for an additional ten minutes, depending on how hungry you are after smelling this cook.

Servings: 3 large appetites

Ingredients:

10-12 frozen dumplings, choice

16-18 frozen shrimp, size not important

24 oz baby Portobello mushrooms, caps and stems separated*

1 bunch asparagus, trimmed**

1 shallot, minced

2 Tb dark soy sauce

1 Tb minced ginger

2 cloves garlic, minced or pressed

2 tsp brown sugar

1 Tb Worcestershire sauce

1 tsp fish sauce

1 package rice noodles (vermicelli or spaghetti, brown rice preferred)

Shaoxing wine, unseasoned (also called: Chinese cooking wine)

High temperature cooking oil, such as peanut oil, algae oil, or avocado oil

Notes:

*you may wish to soak the mushrooms if the gills contain stubborn soil. Separate the stems by gripping them near the cap and bending sideways. You will hear a satisfying pop and the stem will pop off with one clean end! Trim the opposing end until the oxidized part is removed, then finely mince the stems. Combine stems and shallot in same prep bowl

**I have learned a few things about preparing asparagus, some from Christopher Kimball's Milk Street Kitchen, another from my friend Alicia:

1. asparagus will snap based on how it is held, not where the stalk is hard

2. cut off the bottom 1-2 inches of the asparagus, depending on its age

3. now, peel the tough skin from the bottom 2-3 inches of the asparagus with a vegetable peeler.

4. Cut the asparagus into long, severe bias pieces, 2-3 per stalk

***Keep the clean odds and ends from your asparagus and mushrooms, put them in a dated container in the freezer. You can take them out to make a flavorful broth base in the future.

Prep time: 30 mins (plus marinade time)

Cook time: 50 minutes (dependent on steak)

Instructions:

1. marinate the meat. Pat steak dry. salt and pepper thoroughly. In glass bowl, whisk soy sauce, ginger, garlic, brown sugar, Worcestershire, and fish sauce. Add steak to bowl and turn several times to coat. Transfer steak to zipper bag, pour in remaining marinade from bowl, refrigerate for up to 12 hours. remove from bag and bring to room temperature before cooking.

2. Thaw shrimp per package instructions, remove tails.

3. after washing mushrooms thinly slice caps. set aside.

4. Preheat oven to 450*F

5. Heat a large skillet or wok over medium heat. If using stainless steel, perform a water-drop test (if it doesn't skate around without evaporating, the pan may not be hot enough). Once the pan is hot, adjust the temperature to prevent it from overheating. For this recipe, I use my 13 inch carbon steel wok, seasoned by a thousand meals and counting. Any large skillet will work, a steaming rack is helpful, but not necessary.

6. Sear the steak for 2-3 minutes per side, until a crust develops on each, then transfer to oven and bake. Remove five minutes before desired doneness, according to an instant read thermometer. See this link ("Is It Done Yet? How to determine meat is cooked properly" from the South Dakota State University Extension) for more information about cooking safety and the proper way to tell if meat is done. While steak is baking...

7. De-glaze pan with a splash of wine, if it evaporates too quickly, add a little more. Put steamer basket in pan, fill with water, not above the steamer basket. To liquid, add soy sauce, 1 tsp oil, shrimp tails, and seasonings to taste. Place frozen dumplings in one layer, cover pan. Allow to steam for 8-10 minutes, depending on size. Any stuck together dumplings will come apart during this time. Uncover, remove basket, and simmer dumplings in liquid until hot inside, remove with slotted spoon or tongs, set aside in single layer on parchment paper. Remove shrimp tails with tongs (sure hope I counted how many I put in).

8. To pan liquid, Add shallot and mushroom stem pieces. cook for 5-10 mins at simmer, until liquid has mostly evaporate and savory aroma is coming off the remainder.

9. move shallot to side of pan. Add additional 1 Tb oil. Add mushroom caps in single layer. Salt lightly and spoon shallots over top. Cover and allow to cook for 4-6 minutes, undisturbed.

10. Boil 3 qt water, salt thoroughly, remove from heat. Add rice noodles and soak, stirring occasionally, for 3-5 minutes. Drain, rinse briefly, toss with sesame oil to prevent sticking.

11. During this time, the mushrooms will sweat liquid. With this liquid in the pan, add asparagus and recover. Allow to steam until tender. Remove lid again. Add thawed, tailless shrimp and stir fry with vegetables for additional 2-3 minutes, until sauce has thickened and shrimp is hot. Do not overcook, or shrimp will become hard and chewy.

12. After steak has rested, either cut into strips against the grain and mix with vegetables, or cut into equal sized pieces and serve whole..

13. Toss some rice noodles with a little sauce, vegetables, and additional soy sauce (optional), in hot pan. Transfer to plate and top with steak. Serve with additional vegetables and microwavable whole grain rice (optional) to round out the meal.