Categorized | Recipes

Posted on 04 May 2012 by KWBG

Beef & Vegetable Skillet by CK
1-1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.






Broccoli Cauliflower Salad by BDM
Chop and mix together:
4 – 6 green onions
One 16 oz sack frozen peas, rinsed and drained
One bunch broccoli
One head cauliflower
Mix and pour over vegetables, toss lightly:
1 c Miracle Whip
¾ c sour cream
1 t salt
½ t garlic powder
2 t sugar

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