Monday, June 13, 2011

Late Spring Seasonal Recipe JACKPOT!

Our family has joined a CSA this year, which means bounties of seasonal veggies!! This is super FUN but it can also be a challenge to find ways to incorporate say, TWO LARGE BUNCHES OF RADISHES into our meal plans THREE WEEKS IN A ROW (so far we have only given away one bunch and have managed to eat the rest, we haven't wasted anything yet)! Last week we had a major success on Thursday night with three veggies: spinach, green onions and spinach all in one dish, yes a recipe with THREE seasonal veggies, WINNER WINNER STIR-FRY DINNER!!!

Orange Beef Stir-Fry or Szechwan Beef
Adapted from Better Homes and Garden cookbook

   12 oz beef top round steak
   1 t finely graded orange peel
   1/2 cup orange juice
   1 T cornstarch
   1 T  low sodium soy sauce
   1 1/2 t sugar
   1 cube or 1 t beef bouillon
   4 green onions, bias slice into 1 inch pieces
   Garlic 1 clove minced or 1 t dried
   5 cups coarsely shredded fresh spinach
   1 cup thinly sliced radishes(8 -12 radishes)
   1 cup carrots, cut into small matchsticks
   3 cups cooked brown rice

1. Cut veggies as instructed above, in a large skillet or wok heat oil over med-high heat. Add green onions, spinach, carrots, radishes and garlic, cook for 2-3 minutes or until spinach wilts and carrots and radishes become slightly tender. Meanwhile, trim fat from beef, thinly slice beef across grain, into bit size strips. Once veggies are tender set aside in a separate bowl.

2.  Add more oil to pan, add steak to same skillet. While steak cooks make sauce, in a small bowl stir together orange peel, orange juice, cornstarch, soy sauce, sugar and bouillon, set aside. Cook steak 3 - 5 minutes or until desired doneness, push beef to side of skillet and add sauce to pan. Cook and stir until think and bubbly. Return veggie mix to pan. Stir together to coat with sauce. Cook 1 more minute to combine. Serve over hot brown rice.


That's my Shiny -



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