{ super easy spicy beef stir fry }

{ super easy spicy beef stir fry }

I am all about a short cut or two in the kitchen. Sometimes, just sometimes I am human and I don’t feel like doing all the chopping or buying the five different types of veggies. My short cut here is a frozen bag of stir fry veggies, hey! I wanted the water chestnuts and the snap peas and those little baby corns.  My husband and I stay pretty low carb during the week so we didn’t even need the rice.  This dish is super flavorful and you can add a little kick, if you like things spicy.

Inspired by Rachel Ray’s 5 spice beef stir fry

For 4:

• Brown rice (optional), 1 to 1 1/2 cups, prepared to package directions
• 2 T cooking oil
• 1 T Montreal steak seasoning
• 1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
• 3 T low sodium soy sauce
• 3 T Hoison sauce
• 2 T Cracked black pepper
• 1 T sesame seed for garnish
• 1 T grated ginger
• 3 cloves minced garlic
• 1 family size pack mixed stir fry vegetables, frozen
• 1/4 t red pepper flake (optional)

Directions

1) Boil water for rice and prepare to package directions.

2) Pat your meat dry and season with steak seasoning.

3) Heat a wok shaped skillet or pan over high heat. Add oil and meat bits. Stir-fry meat until lightly browned on the outside, about 3 minutes and remove from pan. Do not over cook!  A little pink in the center is okay to keep it tender. Do this in batches if necessary, cover with tin foil when you reserve.

4) Now add your veggies to the pan. Add your soy sauce, hoison sauce, red pepper flake, garlic and ginger. Saute until they are cooked through. Fold back in steak just to warm through.

5) Take an ice cream scooper or a measuring cup to dish out your rice, if you choose to serve rice.  Serve your stir fry, top with sesame seed.

{ Not Yo Mama’s Turkey Burger }

Lean ground turkey meat. So healthy, yet so bland. Here is how you can spice up a weeknight meal that makes a regular turkey burger taste like a restaurant version.

In food processor pulse 4 garlic gloves

Add one pound lean ground turkey, one egg, 1 tbsp onion powder, 1 tbsp pepper, 2 tbsp steak or poultry seasoning or seasoned salt, 2 tbsp worchestire. Pulse

Cook In sauté pan on high in olive oil for about 4 minutes each side, cover halfway through to cook center

Serve with cheese, Carmelized onion, roasted red pepper, hummus, Dijon mustard

{ easiest shrimp you’ll ever make }

 

If your craving a little Asian or Chinese, this recipe is a perfect protein packed fix with half the salt you would get for take-out. Pair it with some steamed broccoli and brown rice.

-1 lb shrimp

– Pad butter or 1 tbsp cooking oil

– 3 minced gloves garlic

– 3 tablespoons hoison sauce

– 1 tbsp low sodium soy sauce

– 1 tbsp sesame seeds

– 1 tbsp chopped green onion

Defrost and pat shrimp dry. Sauté in a pad of butter & garlic til pink.

Stir in hoison sauce, low sodium soy sauce. Add sesame seeds and chopped green onion if you please. Serve!