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, January 24, 2008

Beef & Veggie Stir-Fry

This is sort of Thai inspired, though definitely not authentic. I was just in the mood for something vegetabley and light, so this is what we made.

  • oil
  • 2/3 pound top round, cut into thin strips
  • 3 cloves garlic, minced
  • 1 teaspoon hot chili paste
  • 1/2 cup coconut milk
  • 2 tablespoons brown sugar
  • 1 teaspoon fish sauce
  • 1 cup fresh peas, trimmed
  • 1/2 onion, thinly sliced
  • 3 scallions, chopped
  • 1 carrot, cut into thin strips
  • 1/4 cup chopped fresh cilantro

1. Heat wok or large skillet over medium-high heat. Swirl in oil, then add beef. Cook until lightly browned. Add garlic and chili paste, stirring to evenly coat beef. Cook 1-2 minutes. Add coconut milk, brown sugar and fish sauce; cook about 1 minute until sugar dissolves.

2. Add vegetables; cook until crisp-tender, about 3 minutes, stirring frequently. Stir in fresh cilantro and serve over white rice or rice-stick noodles.

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