I Don't Want To Get You In Trouble

I don't want to get you trouble-for those of you are watching your "sweet tooth."  But, I found this great blog today when I was viewing Lilybean Paperie called  Bake or Break-Adventures Of An Amateur Baker.   Oh my gosh, the cookies, bars, and cupcakes she has on there look fabulous!  And the reason that you might get in trouble, is that she has the recipes on there too!  Unbelievable.................big trouble for those of us who are trying to watch our weight.  But, you just have to check it out!  I promise you will not be disappointed.

I tried this recipe for dinner last week and would highly recommend it for a quick & healthly meal:

Beef & Asparagus Stir-Fry

The meat for this dish should be very thinly sliced. Ask your butcher to slice it for you at purchase, or put it in the freezer for at least 30 minutes or up to 1 hour and then slice it yourself. Firming up the meat in the freezer makes cutting very thin, uniform slices easier.

Ingredients:

• 1 1/2 lb. sirloin steak, cut into thin strips
• Salt and freshly ground black pepper, to taste
• 1/4 cup hoisin sauce
• 2 Tbs. dry sherry
• 1 tsp. chili oil
• 1/4 cup peanut oil
• 1 yellow onion, thinly sliced
• 3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch
    pieces
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• Steamed rice for serving

Directions:

Cook the beef and vegetables
Lightly season the beef with salt and black pepper. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.

In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.

Finish the dish
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.

Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

 

I am really into no fuss meals these days.  For this recipe, I would suggest using Jasmine Rice which is very delicious & fragrant.

 

Lastly, I must stop blogging now because I must clean up and organize my house today!  But, before I sign off I'd like to share a prayer a friend sent me in a card this week:

 

"On my knees, O God, I humbly thank you for the light along the way.  Don't let me ever forgoet that there will fear and darkness in my life, but enable me always to look beyound them to your peace."