Monthly Archives: July 2013

Beef and Green Bean Stir Fry

The Recipe Olympics: Chinese Beef and Green Bean Stir Fry



This recipe has been staring me in the face the last couple weeks as it’s waited to be published. Everyday, yummy beef, green beans, and maitake mushrooms seem to call to me from the desktop, begging to be made again…

This simple stir fry comes from one of our good friends, Wei, who brings us simple Chinese cuisine from his homeland. Asian cuisine is something I struggle with as a cook, I’m just not good at making it, but Wei was able to direct me with ease, and point me in the right direction.

Don’t forget to submit your recipes for the Recipe Olympics!

Here’s a few pointers that I live by now: When it comes to stir fry, less is more. Just a couple veggies at most and a protein are usually all you need in one dish. Also, select like vegetables to cook together. Meaning, veggies that have a similar cook time and manner of cooking, either cooked better in water or in oil. Think broccoli and carrots are similar both in their cook times and are better simmered in water. Where as green beans went fairly well with mushrooms as they have a very short cook time, and can be cooked in a small amount of oil. Likewise select a protein that works with your vegetables. Cook everything in one skillet, so if you’re cooking your protein in oil, choose veggies that are best in oil. (Never mix oil and water on the stove unless you want a grease fire.) Cook hot and fast, keep it simple, and you’ll be enjoying a fresh stir fry every time.

Chinese Beef and Green Bean Stir Fry

A light and simple stir fry made in 10 minutes, perfect for dinner or lunch, healthy and satisfying!
Ingredients
6-8oz Thin Sliced Top Round (1″ long pieces)
2 Cups Fresh Green Beans (ends cut or pinched off)
1 Cup Sliced Mushrooms (thick as beans, Maitake, or White)
2-4 Tbs Toasted Sesame Oil (or Vegetable Oil)
2-4 Tbs Soy Sauce (or Teriyaki, or other Stir Fry Sauce)

Directions
Over high heat in a large skillet cook your protein in enough oil to coat bottom of pan, set aside. In same pan sautee veggies with a small amount of oil as needed, then add back protein. End with soy sauce or other stir fry sauce to taste, and you’re done. A little salt and pepper, or even crushed red pepper for spice wouldn’t hurt either. I also threw in a very small amount of onions just for a little extra flavor.

Serves: 2
Time: 15 minutes

Tip: Veggies should not be killed in the process of a stir fry. I find just a couple minutes is all you need to cook that vegetable properly, they’ll still need some life and snap to them, no need to serve soggy veggies.


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NoBakeEmCookies1

Quick Dessert or Treat: No Bake ‘Em Cookies


Ever been in the situation where you’re making dinner for some unexpected, but very welcomed guests and your oven is already working overtime? How on earth are you going to throw together a dessert if you can’t bake it? We ALL know dessert is a must, especially in my house! Lucky me, I remembered there was such thing as no bake cookies.

These No Bake ‘Em Cookies aren’t your normal or standard no bake cookies that you may have made before. I made some pretty nifty adjustments because I had run out of cocoa (I think I just swore there!) and because I wanted some ingredients incorporated that I adore! Take a look!

5.0 from 1 reviews

Quick Dessert: No Bake ‘Em Cookies
 
Prep time

Cook time

Total time

 

A no bake cookie that incorporates chocolate, peanut butter, and other favorite flavors that’s quick to put together for a dinner party or a fast treat!
Author:
Serves/Makes: 12-24

Ingredients
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup milk
  • ¼ tsp. salt
  • 1 cup chocolate chips
  • ¼ cup butterscotch chips
  • 3 cups quick oats
  • 1 cup coconut plus more for sprinkling
  • ½ cup crunchy peanut butter
  • 1 teaspoon vanilla extract

Directions
  1. In a saucepan bring sugar, butter, milk, and salt to a rapid boil for 1 minute.
  2. Stir in vanilla, chocolate chips and butterscotch chips until melted. Then stir in chunky peanut butter.
  3. Add quick cooking oats, coconut, mix well.
  4. Working quickly, drop by teaspoonfuls or tablespoonfuls (depending on the size you’d like your cookies) onto waxed paper. Sprinkle tops with coconut. Press down slightly so coconut sticks.
  5. Allow to cool completely.


See! Not your standard no bake cookie. But OHH EEMMM GEEE! They were a hit! I had cookies missing all over the place on the waxed paper while they were cooling. None of us could wait until they completely set up. Then when they did, they were goners. What can I say? I’ve raised some crazy sweets lovers and turned my hubs into one. And anyone that comes to visit always knows they’re in for a treat…literally :)

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This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie, It’s So Very Cheri , Lady Behind the Curtain, Fine Craft Guild, Making the World Cuter, Remodelaholic and others found on our Link Parties Page