Vacuumous Asian

 Wanted to try the idea of induced marinating I read from somewhere (oh it was in my blog)
Anyway, i marinated beef with soy, garlic an onions

 Put it in a zipolock bag and seal it with a little opening left to allow air to escape

 the Ziplock bag is submerged into water taking care that the opening does not involve the water. Air is pushed out of the bag almost like a vaccume action, I used my hand to press the air out and finally fully seal the bag so that no new air goes into the bag.

So now it appear a bit more vacuum tight without using vacuum. This i believe will help marinate the meat faster. This test will achieve eventuality in 25 minutes.

I placed the meat in the fridge chiller while i cooked

 Chopped up onions

 chopped up garlic

 soak these mushroom. I was adviced to add white vinegar for a subtle sourness to give it more excitement

 mushroom and carrots were steamed

Been Suan cooked very fast even before i could take a photo it was ready. I popped it into the pan, some oil and add chopped carrots. Toss the Mee Suan around a bit. It taste like char bee hoon without the blackness.

 Also steamed Brocolli

Finally I took the beef out. it looked the same

I tossed it and added some more onions

The pan got very messy so i removed the meat, clear gravy from the pan as it got a bit too smokey for me. Wash the pan and cooked continued with the beef. I need the beef well done. 

 I had chicken and the stock from lunch, and that made the soup. Pop in a few fancy plates, and you suddenly become a REAL ASIAN PERSON

 How hard can this be ?

The hardest thing to do here was talking pictures

"can we eat now?" while  I went on frustratingly trying to get a better shot. 

What about the beef? 

Well, must it be ok, cant remember it tasted in a negative way, 

no complains, the magic I believe was in the fancy plates!!