I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Thursday, March 13, 2008

Peanut Ginger Beef & Veggies

This is a Weight Watchers recipe from, "Cook it Quick!" The beef definitely takes on a Thai-inspired taste, but next time I'd double the peanut butter. It was good, but I was hoping for more peanut flavor. Be sure not to overcook the beef either -- the strips cook really fast, so I had to keep a close eye on them to make sure they didn't get too tough. We served this over white rice and it was a nice change from our typical stir-fry meal.

  • 1 Tbsp soy sauce
  • 1 Tbsp creamy peanut butter
  • 1/4 tsp crushed red pepper
  • 3 tsp oil
  • 3/4 pound top round steak, cut into strips
  • 2 T grated fresh gingerroot or 1/2 tsp ground ginger
  • 2 cups baby carrots, halved lentghwise, or precut carrot sticks (I used bell pepper instead)
  • 2 cups broccoli florets
  • 1/4 onion, sliced thick
  • 2 garlic cloves
  • 2 Tbsp chopped cilantro
  • 2 green onions, sliced

1. In a small bowl, mix soy sauce, peanut butter, pepper flakes and 1/4 cup water; set aside.

2. Place a very large nonstick skillet or work with a lid over high heat until a drop of water skitters. Heat 2 tsp of the oil until it shimmers. Stir-fry the steak until lightly browned, about 2 minutes. Add gingerroot and cook, stirring, 2 minutes longer. Transfer to a bowl and keep warm.

3. In the skillet, heat the remaining tsp of oil. Stir-fry the carrots 1 minute; add broccoli and garlic; stir-fry 1 minute longer. Add 1-2 tbsp water; simmer, covered, until the vegetables are tender-crisp, about 1 minute. Return the steak and gingerroot to the skillet; add the peanut butter mixture and stir-fry until heated through, about 1 minute. Remove from the heat; stir in cilantro and green onions, and serve over rice.

No comments: