Beef with Mustard Greens

Beef with Mustard Greens
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread

Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing


Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.

Beef Pepper Steak

Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges

Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil

Preparation

20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.

5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.

Beef Veggie Stir Fry Dinner

Beef Veggie Stir Fry
Steamed Rice

Ingredients:
¾ pound of round steak or thinly sliced breakfast steak
2 Tbsp soy sauce
2 Tbsp cornstarch
1 Tbsp cooking oil
1 tsp sesame oil
1/4 tsp ginger
2 cloves of garlic, crushed
1 onion, sliced
1 cup of carrots, sliced
½ cup of mushrooms, sliced
½ cup of snow peas
4 cups of fresh chopped spinach
1 cup of dry rice
Salt and pepper

Preparation:
Boil 2 cups of water and add the rice to the pot. Cover, turn heat to low, and cook twenty minutes.

Heat the oil in a pan or wok till it sizzles when a water droplet hits it. Cook the steak in the hot oil till cooked through. Lightly salt and pepper the steak.

Add the vegetables to the pan and cook until the spinach is wilted and the vegetables are crispy tender.

Mix the soy sauce, ginger, and cornstarch. Stir into the pan and toss to coat the food as the sauce thickens.

Set the table. Serve it and enjoy!

Asian Ramen Stir Fry

Asian Ramen Stir Fry

Ingredients:
1 lb beef flank or sirloin steak, cut into strips ¼ inch thick
1 jalapeno pepper, seeded and chopped
1/2 chopped onion
1 clove garlic, crushed
1 Tbsp peanut oil (Cooking oil will do if you don’t have peanut oil)
1 pkg beef flavor ramen noodles
¼ cup soy sauce
¼ cup shredded carrots
1 can water chestnuts
1 chopped green onion
¼ cup chopped peanuts

Directions:
Set the table.
Break the ramen noodles into pieces and cook according to the package directions. Do not add the seasoning packet.
Cook the beef, jalapeno, onion, and garlic over medium high heat till the meat is done.
Stir in the cooked ramen, soy sauce, carrots, water chestnuts, and the seasoning packet.
Place in a serving dish.
Sprinkle the peanuts and chopped green onions on top.