Ingredients:
Thinly sliced beef (you can also use chicken or pork, I was just on beef thing when I wrote most of these recipes because I needed iron!)
Kiwi (fruit)
Olive oil
Vinegar (white, white wine, or apple cider)
Salt
Sugar
Soy sauce (check ingredients)
Mushrooms
Snow peas
Cornstarch
Water
Rice
Make a marinade of finely chopped or pureed kiwi pieces, olive oil, vinegar, sugar, and salt. Add the thinly sliced beef to this and refrigerate for about an hour (like pineapple, kiwi has an enzyme in it that tenderizes meat). Discard marinade and cook the beef in a wok or frying pan. There's probably enough oil on the meat from the marinade that you won't need to add any. In a separate pan cook sliced mushrooms and snow peas with some soy sauce until they just start to get limp (but the snow peas are still a bit crunchy). Add the beef mixture to the veggies. Mix a small bit of cornstarch with water and a splash of soy sauce in a small bowl, and then quickly stir that into the stir fry until the sauce has thickened. Serve over rice, garnished with fresh kiwi slices if you have any left.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Friday, July 8, 2011
Thursday, July 7, 2011
Leftover Beef and Mushroom Stew
Another one from the old food blog, with minor tweaking to make it gluten free.
Ingredients:
Leftover pot roast (or other leftover meat. You can use stewing beef if you don't have any leftovers to work with.)
Mushrooms
Water
Beef broth (check ingredients)
Salt
Soy Sauce (check ingredients)
Dried minced onion
Cornstarch
Shred the beef. You can do this however you want, but I just used my hands to pull it apart into thin pieces. If you are starting with uncooked stewing beef, you can just cut it into chunks and brown it. Slice the mushrooms. Put them in a saucepan with dried minced onion (you could also use fresh minced onion if you felt like chopping onions). Cover with water (or beef broth if you have it, or some combination thereof, or add powdered beef broth...), and add a bit of soy sauce and/or salt. Simmer for about an hour, until the mushrooms are soft and the broth has started to thicken. In a small bowl, mix together some cornstarch and water. Stir this into the the stew, and continue to simmer until the stew has thickened. You can serve over rice, noodles, or mashed potatoes, or with a side of gluten free bread if you have some.
Ingredients:
Leftover pot roast (or other leftover meat. You can use stewing beef if you don't have any leftovers to work with.)
Mushrooms
Water
Beef broth (check ingredients)
Salt
Soy Sauce (check ingredients)
Dried minced onion
Cornstarch
Shred the beef. You can do this however you want, but I just used my hands to pull it apart into thin pieces. If you are starting with uncooked stewing beef, you can just cut it into chunks and brown it. Slice the mushrooms. Put them in a saucepan with dried minced onion (you could also use fresh minced onion if you felt like chopping onions). Cover with water (or beef broth if you have it, or some combination thereof, or add powdered beef broth...), and add a bit of soy sauce and/or salt. Simmer for about an hour, until the mushrooms are soft and the broth has started to thicken. In a small bowl, mix together some cornstarch and water. Stir this into the the stew, and continue to simmer until the stew has thickened. You can serve over rice, noodles, or mashed potatoes, or with a side of gluten free bread if you have some.
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