Recipes, memories and random thoughts from my kitchen
Thursday, July 24, 2008
Here are the recipes which were requested from this week's menu plan. I must say that while I have tried the almond chicken stir-fry before (and it is very good!), I have never previously tried the beef stir-fry salad, so can't vouch for how it will come out. But it sounds delicious! Hope those who requested these recipes will enjoy them.
In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; stir-fry until lightly browned. In a bowl, combine next 5 ingredients until smooth; add to chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the peas; cook until heated through. Serve over rice or pasta. Top with chow mein noodles if desired.
BEEF STIR-FRY SALAD
4 romaine lettuce leaves, washed and crisped 1 to 1 1/4 lbs. beef flank steak 1 Tblsp. vegetable oil 1 tsp. basil 1/2 tsp. minced garlic 1/2 tsp. pepper 3 medium tomatoes, cut in small wedges 1/4 cup chopped green pepper 6 green onions, sliced thin 1/2 cup dairy sour cream Chopped parsley 1 avocado, peeled and sliced
Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-inch thick slices. In heavy skillet, heat oil over medium-high heat. Add beef, garlic, basil, pepper. Stir-fry about 2 minutes, just until beef loses pink color. Remove from heat. Add tomatoes, green pepper, and green onions; toss lightly. Divide salad mixture among lettuce-lined dinner plates. Top each with a dollop of sour cream; sprinkle with parsley and garnish with avocado slices.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.