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

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

Ok, Ok.  I know.  Here is another one of those recipes that came out of the what’s in the pantry moment, but surprisingly it is really warm and comfy and the kids could not get enough of it, so I thought I would share.

I promise I cook more than these wacky on a whim recipes, but they seem fun to share and I’m not going to share all my best stuff, gotta come to dinner for the really good stuff.  Who knows, someday I may want to write a cookbook.

Ooey Gooey Mexi Casserole

6 servings

  • 2 c.  cooked brown rice
  • 2 T   light ranch dressing
  • 1/4 c   fat free sour cream
  • 1 can   fat free refried beans
  • 1 can  diced green chilies
  • 1/2 lb pork loin roast
  • 3 T   taco seasoning
  • 2/3   cup enchilada sauce
  • 3/4   cup cheddar cheese, shredded

While the rice is cooking, prepare taco meat.   See my taco seasoning recipe for guidance if you need it.

Spread the rice on the bottom of a baking dish.

Mix the ranch dressing and sour cream together and then spread over the rice.   It will be a very thin layer.

The Big Book of Casseroles

This recipe will repeat the spread this out over…  routine several times and sometimes it is easier said than done.  I find that if I spoon out small spoonfuls out across the pan and then squish down or spread as best I can that it works out just fine.  With this dish it simply just doesn’t make much difference how pretty it looks because it isn’t really going to hold its form very well out of the pan anyway.

Spread the refried beans over the rice and sour cream mix.

Sprinkle/spread the green chilies

Spread out the taco meat

Pour the enchilada sauce over the top and sprinkle with cheese.

Bake at 375F for 30 minutes or so until heated through. It may bubble around the edges, but also may not, depending on what size of pan you use and how the sauce gets distributed.

Nutritional Information

We are getting close to grocery shopping day and as it usually goes, we have very little left to eat. So tonight, I was looking for what to feed the kids for dinner and found a can of chicken noodle soup in the back of the pantry.

I was really tired today, for some reason, so really wanted to stick with a one dish meal, so I proceeded with the doctoring.

This was a huge hit with both kids and Ian even at the veggies. Huge! He refuses almost all veggies.

A Better Can of Chicken Noodle Soup

1 can chicken noodle soup
1/4 cup small cubes of the meat of your choice*
1/4 cup frozen peas
1/4 cup finely diced carrots (I chopped up those new bagged shredded carrots and it worked great)

Put it all in a small pan or microwavable bowl. Heat and Serve.

* I used left over pork taco meat and it added just a little bit of Mexican flavor to the soup, which they loved. Any leftover meat with a little seasoning on it would work great for this, ground meat, chicken, pork, whatever. If the meat isn’t seasoned or you have to cook fresh, try adding just a pinch of taco seasoning or some Mrs dash or something.

I love mu shu. It has been one of my favorite things since I was a kid. My parents used to take me out for Chinese food regularly just so that I could have it. Yum yum yum.

I have been searching for years for a great mu shu recipe. I never did find the perfect one, but as with almost everything I cook, I took a recipe and tweaked and changed and tasted and tinkered until it was just perfect and I am happy to say that the mu shu recipe is ready for sharing.

This recipe is fresh and crisp, but not crunchy. It is flavorful and traditional in taste but lighter in weight and calories.

There are some compromises that I have made due to the availability of ingredients, family likes and dislikes and ease of making. I use flour tortillas instead of mandarin pancakes because I have two kids and no time to make them and I haven’t found them in any of the stores I shop at yet. I also leave out the traditional black mushrooms because my husband doesn’t like them and again they are a little tricky to find. Both of these could be found in an Asian grocery store and we have plenty of those in Seattle, but the extra trip just doesn’t seem worth it when it is just as yummy and a ton simpler without those things. I apologize to the traditionalists out there.

The work in this recipe is in the preparation. There are quite a few parts that need to be prepared and ready to go before cooking, but each is very simple.

Let’s get started…

Marinade the Meat
2 T. Soy sauce
1 T. white wine
1 T. Hosin Sauce
1 t. Sesame oil
1/2 pound of boneless chicken or pork in small strips or shredded*

Mix the marinade, add the meat, stir and let sit at room temp for 15-20 min or in the fridge for at least 1hr.

*This is a great way to use left over roasted chicken or pork roasts. Whether the meat is cooked or not does not really effect the recipe at all.

While the meat is marinating…

2 cups Napa Cabbage, shredded
1/2 cup shredded carrots
1/2 cup sliced green onions
1 cup bean sprouts

prepare and collect all the veggies on a dinner plate, cutting board or bowl to ease dumping into the wok later

Cooking Sauce
3 T chicken broth
2 T soy sauce
1 T white wine
1 T toasted sesame oil
1 t. sugar
1 t. corn starch

Mix cooking sauce ingredients together and set aside.

Prepare Eggs
2 eggs
pinch of salt
1 t olive oil

  • beat the eggs in a small bowl with salt.
  • Heat olive oil in wok on medium heat.
  • Add egg and cook, lifting the sides to allow the uncooked egg to run underneath. When just a little runny is left, flip the egg patty over and then slide out of pan onto a cutting board.
  • slice the egg into 1″ x 1/4″ strips

Set aside for later

Prepare garlic and ginger
3 large garlic cloves
1/2 in section of ginger

mince garlic and ginger and set aside

Prepare green onions for serving
4 green onions

Julienne the green onions into 1 inch thin strips and place in small serving bowl to place on the table.

Now, everything should be prepped. This can all be done in advance and held in the fridge until you are ready to cook. Cooking this takes only a couple of minutes so don’t start until you are ready to eat. You must be ready to move quickly and serve immediately.

This would be a good time to warm your tortillas. I recommend the fajita size flour tortillas and about 2-3 per person depending on appetites. A quick and easy way to warm your tortillas is to place them on a microwave safe plate, sprinkling each tortilla with water and microwaving on high for 30 seconds. Right before serving, flip the tortillas and microwave on high again for 30 seconds.

Ok, time to cook…

  • Heat 1 T of olive oil in your wok on medium high heat.
  • Add garlic and ginger and cook till aromatic, about 1 minute.
  • Add your meat that has been marinating and cook until heated through, stirring constantly – time will depend on whether your meat was previously cooked or not.
  • Add all the veggies at once and mix them in. Cook for about 1 minute until cabbage begins to wilt slightly.
  • Add cooking sauce and egg and cook until sauce is slightly thickened, about another minute.

Remove from heat and pour into serving dish.

To serve…

Take one tortilla, spread a little hoisin sauce on the tortilla, spoon meat and veggie mix into tortilla, top with green onions.
Roll into a little burrito and enjoy