Flank Steak Stir-Fry with Asparagus and Bell Pepper

     This is a delicious dish that you can whip up in no time. It's fast, it's easy, it's STEAK! Those are three things that I think most Americans LOVE together. There's something about tender slices of beef flavored with soy sauce, ginger, and garlic that makes someone fall in love. Not really, but it's more sophisticated than your ordinary redneck BBQ found here in the south, sans beer. I'm sure you could add some alcohol in this dish to add even more depth of flavor, (red wine) but here, I kept it simple stupid. I loved it, Michael loved it, YOU will love it! Seriously, give it a try! What do you have to lose? (Maybe a few eyebrows if you throw in your alcohol without removing from heat first).
I'm done, enjoy your meal!

Flank Steak Stir-Fry with Asparagus and Bell Pepper
Yields: 4 servings

2 tbsp. vegetable oil

½ lb. asparagus, trimmed into ½” pieces, parboiled *SEE NOTES*

½ lb. flank steak, sliced thinly, into ¼” strips

½ bell pepper sliced ¼” strips

2 tsp. cornstarch, dissolved into 2 tbsp. water

 

All-Purpose Stir Fry Sauce

3 tbsp. soy sauce

1 tsp. grated ginger

1 clove garlic, grated

½ tsp. chili oil (for those who like it spicy)

 

 

First, prepare the all-purpose stir fry sauce in a small container and set aside. This will allow the flavors to combine. Next, stir-fry the asparagus in 1 tbsp. oil over high heat for 1-2 minutes until lightly browned.

 Remove and set aside. Using the remaining oil (add more if necessary), stir fry the beef strips just until browned. (The strips should remain pink inside.)

 

Add the bell pepper and stir fry for 2 minutes, or until the strips begin to wilt. The bell pepper adds a great texture to the dish if kept tender-crisp.

 

 

Add the corn starch mixture and the stir fry sauce and stir quickly (liquids will thicken fast). Return the asparagus to the pan and toss to coat thoroughly with sauce. Serve over rice.

 

·         Since the only salt being added here is soy sauce, make sure you taste for seasoning before serving, as my final dish needed additional salt.

Asparagus is a great vegetable to add to dishes because it has a great flavor and keeps a bit of crunch after cooking (provided it’s cooked properly). To prepare the asparagus and to parboil it, you will first need to inspect your asparagus to get rid of any of the unwanted spears. Any spears that have “heads” which are not closely knit should be discarded. Next, you’ll want to remove the woody ends, as they are tough and fibrous—not pleasing to the palate. To do so, hold a spear between both hands and bend it, the spear will snap where it begins to be tender. Repeat this step for all the spears, or simply use the first spear as a guide and cut the same length off the rest of the asparagus. Next, cut the spears on the diagonal about ¼” pieces.

To parboil the asparagus, bring a pot of water to a boil, add the asparagus, and cook for 1 minute, or until the asparagus is a bright green color. If it cooks until it is an olive green color, the asparagus will be mushy and the color isn’t very pretty. Next, drain the asparagus and “shock” it with ice water—this will stop the cooking process, keeping the asparagus tender-crisp and beautiful.

Nutritional Info

Servings Per Recipe: 4

• Amount Per Serving
• Calories: 138.3 
• Total Fat: 7.8 g    
• Cholesterol: 28.4 mg
• Sodium: 493.2 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.3 g
• Protein: 13.1 g

 

Potato Pancakes!

     While school was keeping me busy, I was trying to think of things to prepare that were quick, simple, and easy. There are a TON of ideas that came rushing to my head, this is one of them, because it uses leftovers – something that is already prepared! My mom had specially requested these, so I finally decided to make them for the website (these are yours, Mom.) They are simple, require little effort, and just need a little love!

     This uses leftover mashed potatoes; it is important to note that the potatoes MUST be chilled. Warm or room temperature potatoes seem to fall apart much easier than if they have been chilled overnight. If you plan to make mashed potatoes specifically for this recipe, keep in mind they need to chill at least 5 hours or overnight.

Potato Pancakes

Yields: 24 ½” pancakes

¼ c. all-purpose flour

1 egg

½ c. onion, minced

4 c. mashed potatoes, chilled

Vegetable oil

 

     In a large bowl, combine all the ingredients well.

 

In a large skillet over medium heat, heat some oil. Using a spoon or ice cream scoop, add the potato mixture to the pan, flattening as best as possible.

 Cook until brown on one side, about 3 minutes. Flip the potato pancake over and then flatten with the back of a spatula. Cook an additional 3 minutes, or until browned to your liking.

 

 

It's that easy! Enjoy these with eggs and bacon for breakfast or in place of mashed potatoes with

dinner! SO simple and delicious!

 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving    

• Calories: 132.2
• Total Fat: 4.3 g    
• Cholesterol: 33.0 mg
• Sodium: 11.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 0.2 g
• Protein: 3.4 g