Beef & Bean Stir Fry
By Shannon O'Donnell
If you've sorted through my old blog posts at all, you'll know that as a busy working mother-of-three, I'm really into making quick 'one pot' meals. Any time I see one that looks flavorful and fast, I'll clip it out and give it a roll. I think I snipped this one from BHG magazine, and with a working time of about 20 minutes, it's a keeper. As usual, you could vary the meat and veggies to suit your taste (or to fit whatever is in your fridge at the moment!)
BEEF AND BEAN STIR FRY
* 2 T vegetable oil
* 1 lb bonelss beef top loin steak, cut into thin strips
* 2 cloves garlic, minced (I buy ready minced garlic in the jar and keep it on hand...even faster that way!)
* 1 tsp chopped fresh ginger (same as above...'Christopher Ranch' is the brand I usually see)
* 2 carrots, thinly sliced diagonally
* 3 1/2 cups broccoli florets (8 oz)
* 6 green onions, sliced diagonally
* 1/4 cup orange juice concentrate, or just 1/4 cup orange juice will do
* 2 T soy sauce
* 1/4 tsp red pepper flakes (or more if you like it hotter!)
* 1 15 oz can cannellini beans, drained and rinsed
1. In a large 12 skillet (with high sides) or wok, heat 1 T of the oil over medium-high heat. Cook and stir beef, garlic and ginger until beef is browned, about 2 to 3 minutes. Remove from skillet.
2. Heat remaining 1 T of oil. Add carrots and broccoli and cook and stir for 3 minutes or so. Add green onions and cook a minute more.
3. Add OJ concentrate, soy and crushed red pepper and toss to coat. Stir back in beef and beans...cook a minute or two until heated through.
Makes about 4 servings.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.