Even dinner’s starting to look a LOT like Christmas 🎄

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Pepper Steak Stir Fry


Pepper Steak Stir-Fry

★★★★★

Asian, Stir Fry

Difficulty: Easy Servings: 4 servings Source: Keyingredient.com

INGREDIENTS

1 lb. beef round (I just use one steak, no matter the size)

1 clove fresh garlic, minced

¼ cup soy sauce

1½ teaspoons fresh ginger, minced

¼ cup peanut oil

2 green onions, sliced thin

2 celery stalks sliced in 1″ squares

1 green pepper, sliced in 1″ squares

1 red bell pepper, sliced in 1″ squares (optional but sure gives nice color)

1 tablespoon corn starch

1 cup water

DIRECTIONS

Cut beef across the grain into thin strips.Combine soy sauce, garlic and ginger in bowl, add beef. Toss and set aside while preparing veggies.

Heat oil in wok (or large non-stick skillet). Add beef and stir fry til browned. Turn heat up and add vegetables and stir fry til tender-crisp (about 10 minutes).

Mix the cornstarch with the water; stir and add to pan. Cook and stir until thickened. Serve over hot rice.

Mongolian Beef 🥡🥢

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“Forget the fast food–this take on Mongolian Beef delivers all the flavor without the insane sodium and fat levels. This vibrant, Asian-inspired dish brings just the right amount of spice to the plate.” – Cooking Light

Mongolian Beef

Mongolian Beef

Asian, Main Dish,

Cook Time: 20 mins Servings: Yield: 4 servings Source: cookinglight.com

INGREDIENTS

2 tablespoons lower-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons dry sherry

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic (such as sambal oelek)

¼ teaspoon salt

2 teaspoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound sirloin steak, thinly sliced across the grain

16 medium green onions, cut into 2-inch pieces

DIRECTIONS

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

NUTRITION

237 calories; fat 10.5g; saturated fat 3.5g; mono fat 4.3g; poly fat 1.1g; protein 26g; carbohydrates 9.1g; fiber 1.7g; cholesterol 60mg; iron 2.7mg; sodium 517mg; calcium 67mg.

Chicken with Walnuts – Stirfry

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My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.

Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.

INGREDIENTS

1 and 1/3 pounds whole chicken breasts

3 T Soy sauce

2 t cornstarch

2 T dry sherry

1 T grated gingerroot

1 t sugar

1/2 t salt

1/2 t crushed red pepper

2 T cooking oil (I use peanut oil)

2 medium green peppers, cut into 3/4″ pieces

4 green onions, bias-sliced into 1″ lengths

1 cup walnut halves

Hot cooked rice

DIRECTIONS

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.

(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.

Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —