
Please Fave the Original Submission here.
More of an Asian flair from
!
Beef Stir-fry with Mushrooms and Sweet Pepper
1/4 tsp dried marjoram, crumbled
1/4 tsp dried thyme, crumbled
1/4 tsp black pepper
1/4 cup dry white wine (*I used sake)
1/2 cup low-sodium beef broth
1 tsp cornstarch blended with 1 tablespoon cold water
Nonstick cooking spray
1 1/2 tsp vegetable oil
6 oz boneless top round steak, cut across the grain into finger-size strips
1 small yellow onion, chopped
1 small sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
1/4 lb mushrooms, sliced thin
1. Lightly coat a heavy 10-inch nonstick skillet with the cooking spray and set over moderately high heat; add the vegetable oil and heat for 30 seconds. Add the steak and stir-fry for 1 minute or until it is no longer pink; remove to a warm plate.
2. Add the onion and green pepper to the skillet and stir-fry for 1 minute. Mix in the mushrooms, marjoram, thyme, and black pepper, and stir-fry 2 to 3 minutes longer or until the mushrooms are golden.
3. Raise the heat to high, stir in the wine, and boil, uncovered, for 1 minute.
4. Add the beef broth and adjust the heat so that the mixture bubbles gently; cover and simmer for 3 to 4 minutes or until the vegetables are tender but still crisp.
5. Blend in the cornstarch mixture and cook, stirring, until the sauce has thickened- 1 to 2 minutes. Return the beef to the skillet and cook 1 minute longer or until just heated through. Serves 2.
Source: Great Recipes for Good Health (cookbook)
Easy Nutted Brown Rice
1 1/3 cups low-sodium chicken broth or water
1/2 cup brown rice
1/8 tsp black pepper
2 Tbs chopped pecans or walnuts
1 1/2 tsp unsalted margarine (*I use butter)
1. In a medium-size heavy saucepan over moderately high heat, bring the chicken broth to a boil. Stir in the rice and pepper, then reduce the heat so that the broth bubbles gently. Cover and cook for 45 minutes or until the rice is tender.
2. Stir in the pecans and margarine and serve.
Source: Great Recipes for Good Health (cookbook)
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
More of an Asian flair from

******************************
Beef Stir-fry with Mushrooms and Sweet Pepper
1/4 tsp dried marjoram, crumbled
1/4 tsp dried thyme, crumbled
1/4 tsp black pepper
1/4 cup dry white wine (*I used sake)
1/2 cup low-sodium beef broth
1 tsp cornstarch blended with 1 tablespoon cold water
Nonstick cooking spray
1 1/2 tsp vegetable oil
6 oz boneless top round steak, cut across the grain into finger-size strips
1 small yellow onion, chopped
1 small sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
1/4 lb mushrooms, sliced thin
1. Lightly coat a heavy 10-inch nonstick skillet with the cooking spray and set over moderately high heat; add the vegetable oil and heat for 30 seconds. Add the steak and stir-fry for 1 minute or until it is no longer pink; remove to a warm plate.
2. Add the onion and green pepper to the skillet and stir-fry for 1 minute. Mix in the mushrooms, marjoram, thyme, and black pepper, and stir-fry 2 to 3 minutes longer or until the mushrooms are golden.
3. Raise the heat to high, stir in the wine, and boil, uncovered, for 1 minute.
4. Add the beef broth and adjust the heat so that the mixture bubbles gently; cover and simmer for 3 to 4 minutes or until the vegetables are tender but still crisp.
5. Blend in the cornstarch mixture and cook, stirring, until the sauce has thickened- 1 to 2 minutes. Return the beef to the skillet and cook 1 minute longer or until just heated through. Serves 2.
Source: Great Recipes for Good Health (cookbook)
Easy Nutted Brown Rice
1 1/3 cups low-sodium chicken broth or water
1/2 cup brown rice
1/8 tsp black pepper
2 Tbs chopped pecans or walnuts
1 1/2 tsp unsalted margarine (*I use butter)
1. In a medium-size heavy saucepan over moderately high heat, bring the chicken broth to a boil. Stir in the rice and pepper, then reduce the heat so that the broth bubbles gently. Cover and cook for 45 minutes or until the rice is tender.
2. Stir in the pecans and margarine and serve.
Source: Great Recipes for Good Health (cookbook)
******************************
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 916 x 724px
File Size 218.7 kB
Comments