Some of my favorite memories of dating my husband were the nights we ordered Chinese take-out. His family had a tradition of ordering Chinese food on New Year's Eve, which we did on a couple of occassions. Sometimes, though, we would just stay in and watch movies, eating our beef and broccoli and egg rolls. We dated long distance for quite a few years, so while I enjoyed going out on "dates" with him, I enjoyed even more the nights we could just stay in and be a "normal" couple.
My days of ordering Chinese food are long gone, but my love for those dishes remain. Thankfully I've been able to create a new dish that satisfies my cravings, and doesn't leave me hungry a half hour later (white rice will do that to you, ya know!)
Here's my take on an old take-out classic....
My days of ordering Chinese food are long gone, but my love for those dishes remain. Thankfully I've been able to create a new dish that satisfies my cravings, and doesn't leave me hungry a half hour later (white rice will do that to you, ya know!)
Here's my take on an old take-out classic....
Beef and Vegetable Stir Fry
serves 4-6
3 bell peppers (I used one green, one red and one yellow), chopped
1 head of broccoli, chopped
1 onion, rough chop
olive oil
1 clove garlic, minced
1 t fresh ginger, grated
3 T gluten-free tamari (soy sauce)
dash of red pepper flakes, to taste
1 1-2 lb steak (I used a rib steak, but you could use flank or any other favorite), sliced thin against the grain
1 c quinoa (you could use brown rice, if preferred)
2 c beef broth
Beef marinate:
1 T olive oil
1 T gluten-free tamari
1 clove garlic, minced
1 t fresh ginger, grated
*The meat will taste better if you marinate it overnight.
Begin by sauteing your vegetables in olive oil, add the broccoli last as you don't want it to get too soggy. While your veggies are cooking, begin to sear your beef. I used the saucepan I was going to cook my quinoa in, for added flavor. Cook the beef on medium-high heat for 2-3 min, or until it's just barely pink inside. Add beef to veggies and then add your fresh garlic, ginger, soy sauce and red pepper flakes. Turn the heat on the beef/veggie mixture to low and cover.
Meanwhile, bring your quinoa and beef broth to a boil. Lower the heat, and let simmer for 15 minute or until quinoa is done.
Layer the quinoa on a platter and top with beef/veggies mixture. Enjoy.
Have you expreimented with making homemade versions of your favorite take out?
XoXo,
Nicole
serves 4-6
3 bell peppers (I used one green, one red and one yellow), chopped
1 head of broccoli, chopped
1 onion, rough chop
olive oil
1 clove garlic, minced
1 t fresh ginger, grated
3 T gluten-free tamari (soy sauce)
dash of red pepper flakes, to taste
1 1-2 lb steak (I used a rib steak, but you could use flank or any other favorite), sliced thin against the grain
1 c quinoa (you could use brown rice, if preferred)
2 c beef broth
Beef marinate:
1 T olive oil
1 T gluten-free tamari
1 clove garlic, minced
1 t fresh ginger, grated
*The meat will taste better if you marinate it overnight.
Begin by sauteing your vegetables in olive oil, add the broccoli last as you don't want it to get too soggy. While your veggies are cooking, begin to sear your beef. I used the saucepan I was going to cook my quinoa in, for added flavor. Cook the beef on medium-high heat for 2-3 min, or until it's just barely pink inside. Add beef to veggies and then add your fresh garlic, ginger, soy sauce and red pepper flakes. Turn the heat on the beef/veggie mixture to low and cover.
Meanwhile, bring your quinoa and beef broth to a boil. Lower the heat, and let simmer for 15 minute or until quinoa is done.
Layer the quinoa on a platter and top with beef/veggies mixture. Enjoy.
Have you expreimented with making homemade versions of your favorite take out?
XoXo,
Nicole
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