Today's lunch has no title, because it was one of those fantastic at-the-stove improvisations.
Swirled light olive oil around a warm skillet and snipped fresh oregano in. Let that get all nice and fragrant while I cut some beef stew meat into quite small pieces (think smaller than dice). Lightly sauteed the beef on a medium-low heat. When it was mostly brown, I added about half a cup of water to make broth. I seasoned this with salt, a bit of Tony Chachere's (creole seasoning), a splash of red wine, a splash of soy sauce, and about an eight teaspoon each of ginger paste and wasabe. I thickened the broth with a bit of cornstarch.
When it was nice and bubbly, I stirred in some fresh steamed white rice and served this to my children for lunch.
MMM!
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