I don’t have much to report this week. It’s hot and I love it, that just won’t cut it right? 😉 Today’s temps. calling for 98, I’m sorry to say I’m in my glory! I have sweats on at 78 degrees people…geesh!! I had my heater on at work yesterday because they have the air sooooo cold! I need more “heat” people like me at work!
Don’t know if you seen it on facebook but, my son is coming home from Afghanistan in a couple weeks…woot! This is one happy Mama here!! Should be around July 11th. I just hope he stays home to see the birth of his son, which will be the end of September. Praise God, he’ll be out of the war one though!!!
Other than that, I gots nothing. So on with the recipe…
Szechuan Beef Stir Fry
1 lb. flank steak
2 T. reduced-sodium soy sauce
4 t. dark sesame oil, divided
3 T. mirin
1 T. oyster sauce
1 1/2 t. sugar
2 t. cornstarch
2 cloves garlic, minced
1 T. minced fresh ginger
1/4 t. crushed red pepper
1 red bell pepper, cut into 1-inch pieces
1 pkg. (8 oz.) broccoli, thawed
1/4 lb. pea pods
Cut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick strips.
In a medium bowl, combine the soy sauce, 2 t. sesame oil, mirin, oyster sauce, sugar and cornstarch. Add the beef strips and stir to coat.
Heat remaining 2 t. oil in a large skillet over medium-high heat. Add garlic, ginger and crushed red pepper, cook 30 seconds.
Add bell pepper and broccoli; stir-fry for 2-3 minutes or until heated through.
Add pea pods and stir-fry for 45 seconds. Remove vegetables from skillet (keep warm). (Okay, I added the pea pods and beef at the same time, the cooking time was going to be the same, sorry for the mass confusion ;)).
Stir-fry the beef strips (half at a time) 2-3 minutes or until no longer pink.
Return vegetables and beef to skillet and heat through.
*Suggestion: Serve over hot cooked rice.
Recipe adapted from Texas Beef Council.
Have a wonderful weekend y’all!