Tag Archives: red bell pepper

Steak and Asparagus Stir-Fry Recipe

Happy Friday! I wanted to share this steak and asparagus stir-fry recipe that I mentioned in my weekly meal plan post. The recipe is from Cooking Light. Instead of coming up with new recipes, I will most frequently review recipes on Brown is the New Pink. I always learn something from the first time that I make a new recipe, so I hope information about my experience with the recipe will help you!

The first step in the recipe involves mixing ingredients for the sauce. I made a few changes with this step based on what I had in the house. I used chicken broth instead of stock, and I left out the ginger because it’s too expensive for me. The sauce still turned out great.

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Whisking the sauce together.

Next, the recipe calls for browning boneless sirloin steak that has been cut into 1/4″ strips. Unfortunately, sirloin steak was not on sale at my grocery store, but I found some less expensive choice beef that was already cut into strips for stir-frying. Convenience for the win! After the beef is browned, which only takes about 1-2 minutes, the next step is stir-frying the veggies.

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Stir-frying the asparagus and bell pepper.

The red bell pepper and asparagus go in first followed by the green onions. The sauce is added next. Finally, the beef goes back in at the end.

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Putting it all together.

If you’re like me and want to make sure you’re cooking everything for the right amount of time, I suggest setting a timer for 10 minutes and watching your time throughout the whole process. For example, if I put the asparagus and bell pepper in the skillet at 10 minutes, I know to add the green onions at 8 minutes and the sauce at 7.5 minutes.

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Sorry for the poor picture quality. It may not look it, but it was delicious!

It’s as easy as that.

Derek and I both LOVED this recipe. It will become a regular on our rotation. Derek even said it is one of the best things I’ve ever cooked. The recipe is easy and super fast. I chopped the vegetables in advance, so the whole recipe took me 15 minutes with about 10 minutes of actual cooking time. I served the stir-fry over jasmine rice that I microwaved while I was cooking. It all came together fast, and it was incredibly flavorful.

Steak and Asparagus Stir-Fry Recipe by Cooking Light

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Beef Kabobs Recipe

Happy Hump Day! I hope your week is going well so far. I’m busy cleaning, decorating, and shopping to get ready for graduation and the brunch that we’re hosting.

Today I am sharing one of my absolute favorite recipes: beef kabobs. This is the meal that I request every time I go to Kentucky to visit my family. My dad is the master of these kabobs, but Derek and I figured we’d give it a try. I prepped and assembled the kabobs, and Derek grilled them. They turned out great, and they’re surprisingly easy to make!

The best thing about kabobs is that you can completely make them your own. The recipe below is exactly what I made this week, but you could make the kabobs with chicken or just veggies. You can also mix up the veggies based on what you already have. I served the kabobs with brown rice and grilled asparagus. Yum!


 

Beef Kabobs

Ingredients

  • soy sauce
  • red pepper flakes
  • 1 to 1.5 lb beef stew meat
  • 1 red bell pepper (cut into 1 in pieces)
  • 1 green bell pepper (cut into 1 in pieces)
  • baby bella mushrooms
  • red onion (quartered)
  • pineapple chunks

Instructions

1. Trim beef and cut into 1 in cubes if the pieces are too big.

2. Marinate beef in soy sauce mixed with red pepper flakes for at least 4 hours.

3. Chop peppers into 1 inch pieces and quarter the red onion.

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3. Assemble the kabobs on skewers. (I suggest metal, but if you use wood make sure to soak them in cold water for an hour before  use!) Alternate beef with vegetables. If you have leftover vegetables, make veggie-only kabobs.

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Have you ever had grilled pineapple?? SO DELICIOUS.

4. Grill the kabobs for about 2 minutes on each of the 4 sides or until the beef has reached desired doneness.

5. Use fork to slide beef and veggies off of the skewer.

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Derek grilled the asparagus with a little olive oil, salt, and pepper while the kabobs cooked.

Enjoy!

 

 

Fajitas Recipe

As I mentioned in my last post, Cinco de Mayo is just around the corner. If you’re looking for a quick and easy Mexican-ish meal, I have the recipe for you. I had leftover tortillas from last week’s fish tacos that I needed to use ASAP, so I decided to make chicken fajitas yesterday for lunch. Derek was home studying for his last test of the semester, and I thought it might be a nice treat for us.

I used this recipe from Taste of Home. I followed it closely except I used 1 whole red bell pepper and 1 whole green bell pepper to amp up the veggies. I also use olive oil in the marinade and only marinated the chicken for about 45 minutes, but it was still flavorful and delicious.

I didn’t get a picture of it, but I started out by slicing the chicken and putting together the marinade. Next time I make this recipe, I will slice the chicken into even thinner pieces. It cooked well, but I think small pieces would fit into the tortillas better. While the chicken marinated in the fridge, I chopped half an onion, 1 green bell pepper, and 1 red bell pepper.

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Love the colors! I obviously should have shifted these around to look like the Mexican flag though.

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After everything was chopped I put about 2 Tbs of olive oil in my favorite big skillet and cooked the veggies until the onions were translucent and the peppers were tender-crisp (a.k.a. pliable but not soggy). It took me about 7-8 minutes.

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I put the veggies in a separate dish and then added the marinated chicken to the same pan. I cooked the chicken for about 5 minutes on medium-high heat. Once the chicken was cooked through, I added the peppers and onion to the pan again.

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Voila! The fajita filling is done. I put out warmed whole wheat tortillas, shredded cheese, reduced fat sour cream, cilantro, and salsa to assemble the fajitas. I choose to add some salsa and two dollops of sour cream. It was delicious!

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I will be making this again. If you marinate the chicken in advance the entire meal could be cooked in 20 minutes. Definitely a keeper!

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