I can’t lie . . . this is neither a quick, easy, or heart smart meal. Despite being loaded with vegetables and fiber, it’s also heavy on the sugar. And I can’t tell you which Asian cuisine it comes from . . . most likely Chinese, but with a bit of Korean and Japanese too. It’s our made up version of Asian Beef Stirfry. And every time my guys ask for it, I never hesitate. You can wing it a bit on the vegetables. Our family all loves snap pea, water chestsnuts, red bell pepper, and onion, so those are all “must haves.” On this night, we happened to have a left over yellow squash, so I threw it in too. Decide what’s essential for you and play around, making sure to incorporate plenty of texture and vibrant color.

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Asian Beef Sitrfry

8 portaions / prep time : 25 / total time 1:30

INGREDIENTS

• 1 cup rice
• 21⁄4 cups water
• 1⁄2 tablespoon butter
• 1⁄2 tsp. salt
• 3 tbsp. olive oil
• 5 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced thin
• 8 oz. white mushrooms, sliced
• 1 yellow squash, sliced thin
• 3 broccoli crowns, chopped
• 2 carrots, coined
• 8 oz. sugar snap peas
• 2 lb. skirt / round steak, sliced thin 15 oz. can baby corn, drained
• 8 oz. can water chestnut, drained red pepper flakes
• 1⁄2 cup soy sauce
• 1⁄2 white vinegar
• 1⁄2 cup sugar
• 1 tbsp. dried ginger
• 1⁄2 tsp. cayenne pepper
• 2 tbsp. corn starch

EQUIPMENT

• saucepan
• wok or large sauté pan serrated utility knife cutting board
• steamer
• measuring cup cooking spoon
• can opener

DIRECTIONS

• In saucepan, mix in rice, water, butter, and salt.
• Bring rice to boil. Once boiling, turn down to low and simmer approximately 20 minutes until cooked.
• When rice is finished, set aside.
• Coat wok or large sauté pan with 1 tbsp. olive oil and bring to medium heat.
• While rice cooks, soften garlic and onion in pan.
• Add red bell pepper, mushrooms, and yellow squash in pan on medium, making sure garlic doesn’t burn. Cook for 5 minutes.
• In steamer, fill pot with 1” water and turn to high. Once steaming, add broccoli, carrot, sugar snap peas.
• Once vegetables are steamed (about 7-10 minutes, should be softened but still crisp and bright), add back to wok. Add meat. Turn until meat is cooked to medium-rare (it will continue to cook).
• Add baby corn, water chestnuts, and pepper flakes.
• In a measuring cup, mix soy sauce, vinegar, sugar, ginger, cayenne, and corn starch. Mix well.
• Turn heat to high. Pour liquid over stirfry and stir well as sauce thickens.