When I'm planning our dinner menues for my bi-weekly grocery shop I often ask the kids if there is something special they would like to try for dinner. I was floored when Sophia suggested this dish from one of her cook books and I was even more surprised when Will said he thought it looked good too! Knowing my family, I de-crazied the recipe by switching up the ingredients a bit and I'm proud to say it was well received and is now in our regular dinner rotation.
Stir Fry
Ingredients
2 cups brown or white rice -- I use a cup of each because I like the white, but the brown is healthier.1 lb. lean beef cut into thin strips
1 small red pepper
2 cups broccoli
1 large carrot cut into thin strips
1/2 cup water chestnuts
6 baby corns sliced and halved
1 tablespoon sesame oil
2 cloves of garlic minced
4 tablespoons orange juice
Marinade
Ingredients
6 tablespoons of Hoisin sauce
1 tablespoon soy sauce
1 tablespoon honey
Directions
- Cook rice according to package directions.
- Combine the marinade ingredients in a shallow dish and add the beef.
- Coat the beef in the marinade, cover and set aside for 1 hour.
- Chop, slice and dice the veggies and set aside.
- Heat the sesame oil in a wok or frying pan. Remove the beef strips from the marinade using tongs and place them into the wok.
- Stirring continuously, fry the beef strips on high heat for 1 minute or until browned . Remove the beef using the tongs and set aside.
- Add a little more oil to the wok if needed and add the veggies. Stir fry for 2 minutes. Add the minced garlic, beef and left over marinade and stir fry for another minute.
- Pour in the orange and juice and cook, stirring for another minute.
- Divide the rice among 4 - 6 shallow bowls. Spoon the veggie and beef stir fry over the rice and serve.
Servings
4 to 6 Servings
A Broken Oven Tip
Substitute or add other vegetables and meat to this dish -- it all tastes great. You can also change up the recipe a bit by serving the stir fry over thin egg or soba noodles instead of rice.
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