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Oh The Yum.

29 Oct

I’m trying as hard as I can to keep the momentum going, despite my monthly friend stopping by for a visit (i.e. I want to sleep for 12 hours a day and eat everything in sight).  I’m actually so tired that I just spelled sugar as “suger.”  On purpose.

Last night, I decided to give another one of Iowa Girl Eats’ recipes a whirl.  I happened upon her blog a few months ago when I realized I was loving her stuff on Pinterest.  Since then, I’ve been hooked!

Thai Steak Lettuce Wraps (from Iowa Girl Eats)

  • 1/4 c. soy sauce
  • 3 T. lime juice
  • 3 T. EVOO
  • 2 T. honey
  • 1 T. + 1 t. sesame oil
  • 1/2 t. crushed red pepper flakes
  • 1-1/2″ knob ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1-1/2 T. creamy almond butter
  • 1 lb. thin cut sirloin steak
  • lettuce cups

Quick-Pickled Cucumbers and Onions:

  • 1 small seedless cucumber, sliced thin
  • 1 small red onion, sliced thin
  • 1/4 c. rice vinegar
  • 2 t. sugar

This recipe was kind of perfect for us yesterday because I had basically everything in my fridge/pantry.  I just had to run out and grab the fresh stuff – steak, lettuce, and cucumber.

First, I made the pickled garnish by mixing everything together in a bowl and stirring it up.  I continued to stir it about every 15 minutes until it was time to serve.


Then, I made the marinade by combining the soy sauce, lime juice, EVOO, sesame oil, honey, red pepper flakes, ginger, and garlic in my food processor.  Once everything was smooth, I took out 1/4 c. of the mixture and poured it over my steak as a marinade.  The rest of the sauce stayed in the food processor and I added the almond butter to it, mixing it again until smooth.  That mixture became the sauce for the wraps.  The steak marinated for about 20 minutes while I pre-heated my broiled, then I cooked it to medium, sliced it up and voila!



Sorry about the poor quality of these pictures, it was hard to even snap a few before we devoured them!  So yummy and ridiculously easy to make.  I should also mention that we have leftovers a plenty for today as well.


Thai Me Up: You’re Bound To Like It

18 Mar

I know, I know…I didn’t post my Fish Friday post on Friday but in my defense, I have been running around like a mad woman for the last two days.

We had to make a last minute switcheroo from fish fries and regular places, so on Friday we ended up at Thai Me Up on Carson Street in South Side.

It being Friday, Thai Me Up was a great choice because they have an extensive vegetarian menu and you can substitute chicken or steak for shrimp.

Each lunch special comes with a spring roll, so this was the first thing we recieved…

So friggin good.  The wrap isn’t like an eggroll, thick and crunchy.  It was fried but it was very thin, so it really felt like more of a light appetizer and not a corndog with cabbage in it.

I ordered the PadThai with tofu (you get a choice of meat)…

Throughout high school and college, I would DRIVE AN HOUR AND 15 MINUTES for this exact plate.  To this day it is one of my favorite meals.  It has stir-fried noodles with egg, napa, basil leaves and a spicy garlic sauce.  To. die. for.

She♥ ordered Thai Style fried rice…

(We will have to work on her♥ photo taking skills!  This one turned out a little blurry!)

Since she♥ is more of a picky eater, we all felt that this would be a safe bet for her because it was only stir-fried rice with shrimp, egg, onion and tomato in a brown sauce.  This was the first restaurant any of us had been to in which stir-fried shrimp was served with tails still on.  Have you guys ever experienced that?

She reported back that it was just an okay dish.  HOWEVER…

The MIL ordered the Spicy Basil Noodles and Mushroom & Lemongrass Soup (instead of the spring roll).

I will say that we had been cautioned by the server to order the spring roll if we had never tried the soup before.  But, I’m glad that we are the adventurous type, because this soup was so delicious.  Yes, it was a little spicy but it was also a little sweet.  The only comparison I have would be a sweet and sour soup at a Chinese restuarant.  But this soup was much lighter, with more taste and the mushrooms were pretty darn good.

The lunch special Basil Leaves…

The menu says that the shrimp (our choice of meat) was stir-fried with basil leaves and bell pepper in a spicy garlic sauce.  Now I feel that that is a little misleading because it tasted like cabbage or bok choy was in there as well.  Regardless of what the mystery mix was, the whole table agreed that it was pretty tasty.

Thai Me Up
1925 East Carson Street, South Side
Lunch: Mon-Fri 11am-2:30pm
Dinner: Mon-Fri 4pm-9:30pm, Sat 12p-9:30p

I promise that next Friday, SFTS will be back in the Lenten groove!!  Hope this post didn’t make your mouth water too much ♥


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