HERE'S THE BEEF... |
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| Beef is back and better than ever--thanks to the Awesome Market House Meat Cutters. Try our new lean cuts and mouth-watering recipes! |
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| GINGERED
BEEF & VEGETABLE STIR FRY 1# boneless top round steak 2 T low-sodium soy sauce 1 T grated gingerroot 1 T minced garlic 2 t dark sesame oil 1 c julienned sweet red peppers 2 scallions, julienned 1/3 c sliced celery 1/3 c water 1 c snow peas 1 t arrowroot powder 3 c hot cooked brown rice Place the steak in the freezer until partially frozen, about 20 minutes. Trim off all visible fat. Slice the meat across the grain and on the diagonal to make ?-inch strips. Place the strips in a medium bowl. Add the soy sauce, ginger, garlic and 1 teaspoon of the oil. Mix well and set aside.In a wok or large skillet over high heat, heat the remaining 1 teaspoon oil. Add the peppers, scallions and celery, and stir briskly. Add ? cup water and cook for 2 minutes, stirring occasionally. Using a slotted spoon, transfer the vegetables to a plate. Add the meat and its marinade to the wok. Cook, stirring frequently, until the meat browns slightly, about 5 minutes. Add the cooked vegetables and snow peas. Cook, stirring frequently. In a cup, combine the arrowroot and the remaining 1 tablespoon water. Add to the pan. Stir until the sauce thickens, about 1 minute. Serve over rice. Servings: 4. Per serving: 372 calories, 8.6 g fat, 65 mg cholesterol, 379 mg sodium, 4 g dietary fiber. |
SPICY BEEF TACOS 1 onion, chopped 2 cloves garlic, minced 1 lb. lean ground sirloin 3 c cooked lentils 3/4 c water 2 T chili seasoning 2 T tomato paste 12 baked taco shells 1 c hot chili sauce 2 tomatoes, seeded and chopped 1 small onion, thinly sliced 2 c chopped lettuce 1/4 c alfalfa sprouts In a large nonstick skillet, cook the onions until
tender. Stir in the garlic and add the beef. Break the meat apart as it cooks. Add the
lentils, water, chili seasoning and tomato paste. Stir well to combine. Simmer over low
heat. |
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