Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry

Ingredients:
1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef stir fry
5 tbsp. oil ½ c. beef broth
¼ c. onion, chopped
1 clove garlic, minced
½ c. carrot strips
2 c. broccoli flowerets
¼ tsp. red pepper, crushed, dried

Directions:
In bowl stir cornstarch and soy sauce. Add beef to coat. · Cover and refrigerate 4 hours or overnight. Drain, reserve marinade. · In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. · Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. · Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. · Add broth and reserved marinade (If you dont have any leftover Marinade, mix 1 t. cornstarch with 2 t. soy sauce.) Stir constantly bring to boil over medium heat and boil 1 minute. · Add vegetables. Cook 2-3 minutes until heated. Serve over rice.

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Spicy Green Beans with Pecan Crumbles

Spicy Green Beans with Pecan Crumbles

By: Tamber McAllister

Ingredients:

¾ lbs Green Beans

1 T veg oil (don’t use olive oil)

¼ c. finely chopped and roasted pecans

1/8 t. cayenne pepper

salt

Directions:

· Bring large pot of water to a boil. Boil green beans until crisp-tender (about 3 min).

· Drain and rinse under cold water. Drain again.

· In a large skillet, melt butter and oil.

· Add pecans and cayenne pepper and sauté constantly for 1 min or until nuts smell toasty. Don’t burn nuts.

· Add green beans and coat. Cook 2-3 min. Season with salt and serve.

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