Beef Stir Fry

We tried a new recipe this week – it was a spur of the moment thing and not something I’d originally planned on my menu, but I was craving it, and rather than go out to eat, I decided to make it at home instead.

I had some steaks marinating in some teriyaki sauce, so I decided to make some stir fry.  I started with this basic recipe and modified based on the veggies I had in the refrigerator.

Asian Beef with Baby Bok Choy recipe

I made a batch of 1/2 Jasmine / 1/2 brown rice to serve with it.  The family loved it.  The kids ate around the veggies (of course) but they ate some without even realizing it (hee hee)

This is one I’ll be keeping in the arsenal for future quick weeknight dinners.

Beef Stir Fry

1/4 Napa cabbage, sliced in ribbons
1 bell pepper, julienned
1 small onion, sliced thin
1 Tbsp minced garlic
1 Tbsp fresh ginger, finely minced (I used a microplane zester)
1 large broccoli head, cut into small pieces
1/4 cup Asian Toasted Sesame dressing (Kraft)
2 Tbsp soy sauce
1-2 Tbsp sesame oil + some vegetable oil (for the skillet)
1 pound steak sliced thin (flank steak or the like)
Chinese five spice powder

  1. Preheat skillet, add oils.
  2. Add steak, sprinkling with Chinese five spice powder & house seasoning.
  3. Sauté steak until cooked (about 5 min)
  4. Add ginger, garlic & vegetables, cooking until just crisp-tender.
  5. Add dressing & soy sauce.
  6. Cover & cook for about 10 minutes.
  7. Serve with cooked rice.

If I had had them, I would’ve added some water chestnuts, green onions, and bamboo shoots.

Try it! Let me know what you think!

Souper Easy ~ Souper Good

I am a big fan of soups – especially in the fall and winter.

I love how they make my house smell when I’m cooking them – homey and warm and welcoming.

I love how they feel when they’re in my tummy – warm and filling.

I love how they feed my family healthy things that taste great and fill them up inside.

I love that I can usually get multiple meals out of one preparation… especially if you pair it with some good bread or a salad.

I made this soup the other day with some leftover vegetables. That’s another thing I love about soups- that I can clean out the crisper and makes something good at the same time.image

This soup is one of those “clean out the ‘fridge” recipes. So, use your own veggies that you have on hand – don’t think you have to match my recipe exactly.

I let this cook overnight in my crock pot on low and then SuperMan and I have been eating on it for lunch all week.

Clean out the Crisper Soup

2-3 celery stalks, chopped
onion, chopped
~2 tbsp minced garlic (to taste)
1 can diced tomatoes
1 box beef broth
1 beef bullion cube
~1 cup corn kernels
~1 cup butter beans
~1 cup spinach leaves (chopped or julienned)
~1 cup carrots, chopped
1 bell pepper, diced
~1 cup frozen hash brown potatoes
Salt & pepper to taste

  1. Sauté the peppers, onion, celery and garlic in some olive oil until transparent.
  2. In crock pot, combine remaining ingredients, adding sautéed vegetables when they’re done.
  3. Set crock pot on low and cook 6-8 hours.

I also added some leftover roast beef and gravy that was taking up space in my refrigerator.

You can also make this more hearty by adding a cup of barley about an hour before serving, but you may need to add more broth if you do that as the barley will soak up some of the broth as it rehydrates.

I buy Publix’s frozen diced hash brown potatoes. They are great for soups and stews and no potato chopping!

Use whatever veggies you have on hand. I have used squash, zucchini, green beans, peas, etc.  before as well.

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