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.