Tangerine Beef Stir-Fry
I learned that when a package says “thinly sliced” from the supermarket, it may not meet my standards of thinly sliced. This was pretty chunky, even though I attempted to slice it a little thinner.
In this recipe, I went ahead and added frozen green beans. I like to have lots of veggies in my stir fry and just scallions doesn’t cut it. As far as stir-fries go, this was pretty easy though not as awesome and tasty as some I’ve made from Everyday Food. (Has anyone else noticed how I always end up with the asian inspired food and G always ends up with the Mexican?)
It was beefy. The tangerine cut the beefiness very slightly, so I did prefer this beef recipe to the last one I made. The bear enjoyed it a lot, and I didn’t hate it. I was willing to eat seconds even (mostly out of hunger).
Though I am not loving the taste at this point, I am enjoying my attempts at cooking beef. One of these days maybe I will find a recipe I love.
Shout out to Great Lakes Brewery!
Ok, ok. I know I can get a little cranky about these recipes, especially when they don’t go my way. Like my diatribe about the shrimp jambalaya recipe. Here I am, back with another skillet recipe and this one fit just fine. So there is no vast conspiracy to get me to buy an oversize skillet. I just need to watch the size of my produce a little better.
Also, we had this recipe without the egg noodles. It was totally fine. If you’re looking to skip some carbs or cholesterol, know that you won’t miss the noodles.
Beef and scallion “rolls”
Sauteed bok choy and broccoli
Unrolled and unconcerned
Slice a pound of beef tenderloin or sirloin into 8 slices. Place each slice between pieces of plastic wrap, being careful not to let the plastic wrap do the thing that it ALWAYS does where it sticks to itself, pound lightly until 1/8 inch thick. Place delicate, little slices of bell pepper and green onion on to the slices, roll them tightly and secure with a toothpick. Brown them on the stove. Still with me? I’m not. I didn’t do any of this. I took that beef, the bell pepper, and the green onion, chopped it into pieces and stir fried it in a non-stick skillet. Then I added the soy sauce, vinegar, and sugar, made an awesome sauce and tossed it all together. You know what? It was good enough for me.
The bok choy and broccoli was probably a bigger hassle than the beef just because of all the prep it takes to cut up those vegetables. I also overcrowded the pot and wound up jamming things down in there haphazardly. It has a wonderful flavor and goes perfectly with the beef and scallion stir fry.
French cut green beans with dill butter
Know why most of the entree is gone? Because we got tired of waiting for the beans to be done.
What’s French for tedious? Apparently, “fastidieux.” Haricots vert et fastidieux. That’s what these are. Listen to these instructions and you’ll wish you were pounding little pieces of beef to 1/8 inch thick.
- Trim both ends of beans with a paring knife or snap off
- Cut beans in half into approximately equal-size pieces (really?)
- With a paring knife, carefully split each bean in half lengthwise
- Ask yourself why you ever decided to start this blog in the first place
The last step might not have been strictly necessary. Yeah, they were tasty. Yeah, they have a nicer texture than cooked green beans normally do. Yeah, the dill and the butter are great additions. It’s just…well…as a wise woman once said…