I just finished reading Wally Lamb’s I Know This Much Is True. It was published in 1998 and on Oprah’s book club, so chances are everyone has read it by now. But if you haven’t, please please please read it. The book is about a set of identical twin brothers who lead very different lives. I don’t want to give anything away, but it is a true reflection of human nature and society in general, with focus on family relations. The author asks some very important questions that are bound to make you question your perceptions. Take your time when reading it; absorb every sentence. It is a true masterpiece.
“I didn’t respond to him. Couldn’t speak at all. Couldn’t look at his self-mutilation –not even the clean, bandaged version of it. Instead, I looked at my own rough, stained house painter’s hand. They seemed more like puppets than hands. I had no feelings in it either.”
At times this book left me a little emotionally drained. I needed comfort food – I mean, who doesn’t feel better about everything after a bowl of steamy brown rice topped with beef strips and brown mushrooms? The beef and mushrooms are covered in the heartiness of soy sauce and fish sauce with just a dash of lemon juice for some acidity.
300 g beef strips
300 g brown mushrooms
1 onion, chopped
1 teaspoon garlic
1 teaspoon thyme
2 tablespoons soy sauce
4 tablespoons fish sauce
150 g brown rice
1.Cook brown rice according to packet instructions. Once done, set aside.
2. Brown the onion and garlic in a splash of oil. Add the beef strips and fry for about 3 minutes.
3. Add the thyme, yellow pepper and mushroom, and salt and pepper to taste and saute for around 5 minutes.
4. Drizzle the soy sauce and fish sauce on the beef strips and let it simmer for another 5 minutes.
5. Serve the beef on top of the brown rice and enjoy.