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Saturday, January 24, 2015

Asian Beef & Veggie over White Rice



Asian Beef & Veggie Stir-Fry
Adapted from food.com


INGREDIENTS:
  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus 2 tablespoons water, divided
  • 1/2 teaspoon garlic powder
  • 3 cloves garlic, minced
  • 1/2 pound boneless round/chuck steak cut into strips
  • 2 tablespoons vegetable oil
  • 2 cups veggie (broccoli florets or green beans)
  • 1/4 cup shaved carrots
  • 1 small onion, chopped
  • 1/3 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground ginger
  • cooked white rice

DIRECTIONS:
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.  Add beef and toss.
  2. In a small pot of boiling, salted water, add green veggie and cook for 2-3 minutes.  Use a slotted spoon to remove veggie from pot and place in ice bath.  After a couple of minutes, drain and set aside.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry onion in remaining oil for 4 minutes.  Add garlic for one more minute.
  5. Add beef, carrots, and green veggie to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.  Cook and stir for 2 minutes.
  7. Serve over white rice.


Southwestern Chili



Southwestern Chili
Adapted from Real Simple magazine

INGREDIENTS:
  • 2 tablespoons olive oil
  • 3 large carrots , diced 
  • 1.5 large white onions, chopped
  • 2 green peppers, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 5 tablespoons tomato paste
  • 2 (15 oz) cans black beans, rinsed
  • 1 (15 oz) can kidney beans, rinsed
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt (to taste)
  • 2 teaspoons fresh ground black pepper (to taste)
  • 1/2 cup frozen corn kernels
  • grated Cheddar for serving

DIRECTIONS:
  1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and peppers-- cook, stirring occasionally, for 5-7 minutes.  Add garlic for 1 more minute.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Stir in the beans, corn, chili powder, cumin, 5 cups water, salt, and pepper.
  5. Simmer over medium heat until the vegetables are tender, 20 minutes minutes.
  6. Serve topped with cheese.