Cooking and Recipes

Don’t you hate it when you go into the fridge for a radish to put on your salad and they are all gooey and gross.  Yuck!

Well, a little planning ahead can save those radishes and keep them fresh for weeks.

This is what you do…

  1. When you get home from the store or the first time you use them, remove all the radishes from their stems.  Discard the tops.
  2. Wash all the radishes really well.  Dry with a paper towel.
  3. Cut the stem and root off each end.  You don’t have to cut much, just a sliver off each end.
  4. Put them in a ziplock and toss them in the low humidity veggie drawer in your fridge.

This simple 5 minute prep tip will extend the life of your radishes dramatically.

This has become the only stir fry we do at our house because we simply can’t get enough.  So Good!

I use steak for this, but it is equally good with pork and I am sure it would be tasty with chicken as well.  We just eat so much chicken that sometimes it is nice to have a little change.  This is one of the few meals we use beef for and so we savor it.   

Because the meat marinades for a bit, you can safely use an extra lean cut of beef such as sirloin or top round.  Top round is a very economical choice for this type of dish where you might want to save your splurge on sirloin or tenderloin for when you want just a good old fashioned steak.  mmmm.

Another great thing about this recipe is that all of the prep can be done in advance and stored in the fridge for several hours.  I typically do this on a night I go to yoga.  I have Karli put the rice in about a half an hour before I get home and then we can eat in less than ten minutes when I get home late.

Favorite Steak Stirfry

3 Servings

1 1/2 cups brown rice, cooked
8 oz sirloin steak, sliced thin

Marinade
2 T Soy sauce
1 T rice vinegar
1 t sesame oil
1 t sugar
1 t corn starch

2 cloves garlic, minced
1 T fresh ginger, minced
1 T chili paste (such as Sriracha)
1 cup carrots, sliced
1 cup sugar snap peas, chopped
1 cup green onion, sliced

Cooking Sauce
1/4 cup chicken broth
1 T soy sauce
1 T peanut butter

In a medium bowl soy sauce, rice vinegar, sesame oil, sugar and corn starch.  Add the thinly sliced beef and stir.  Cover and put in the fridge for at least 30 minutes.

Combine chicken broth, soy sauce and peanut butter for cooking sauce in a small bowl and set aside.  Don’t worry about mixing it up as you are just going to dump it in the pan and it will be easier to mix in the hot pan.

When you are ready to cook, make sure all of your ingredients are prepped and ready to go in the pan.  You will not have time to cut anything up once food goes in the pan.

Heat a Wok over medium high heat.  Add Beef mixture, garlic, ginger and chili sauce to pan and cook stiring occasionally until meat is just cooked through.  A couple of minutes tops.

Add the sugar snap peas and carrots and cook for another minute until peas are bright green.

Add the cooking sauce and cook until sauce is well combined and starts to thicken.

Serve immediately over rice.  Enjoy!

Nutritional Information – Grade: A

This is an original copywrited recipe by Karin Reece.

For more stirfry recipes, I recommend 300 Best Stir-Fry Recipes