Steak Stir Fry

Steak Stir Fry

I’m spoiled.  I mean COMPLETELY spoiled.  Not only have I been able to travel to several countries, but I also have lived in Hong Kong and Taiwan.  For my fellow Americans, we’re being robbed.  Robbed of true authentic Chinese food!  They have luscious fruits and vegetables that are not even found in the States! **Moment for my pity-party**  Okay, let me reel it in a little bit.  I love me some true Chinese food.  It sparks memories of an amazing, unique culture that I’ve grown to love.  That’s why lots of love went into this colorful Steak Stir Fry recipe.  As for my HHFC (Handsome Husband Food Critic), I think I caught him licking his plate when I started cleaning up after dinner. Okay, I can’t hold back my food photography inner-nerd. Tasty Food Photography… what have you done to me?!?!  Look at all the colors!  Bell pepper… red and in your face!  Broccoli… you green crunchy little devil.  Steak… oh you juicy, medium-rare steak… get in my belly!  Not only are there lots of contrasting colors, there are lots of complimenting flavors. When eating a stir fry in Taiwan, I enjoyed the textures and natural flavors of the vegetables accented by a mild sauce.  Don’t worry.  You’ll still get the saltiness you crave from soy sauce, but why insult our vibrant friends… the veggies, I’m talking about the veggies… by smothering them in a sauce that’s more like a gravy? Okay, I think it’s time.  Pull up a chair and let’s discuss rice.  Rice is NOT made equally.  It ranges from grainy to sticky.  If you’ve attempted chopsticks, you know grainy is a no-go.  Sticky.  We...
Beef Roast with Spicy Mustard

Beef Roast with Spicy Mustard

A few weeks ago, I entered a ‘mystery ingredient’ contest.  I had no idea what the ingredient would be!  A spice? Some specialty flour? Nuts?  I was surprised and excited when I received Colman’s Mustard Powder and Spicy Mustard.  I began experimenting and created this slow cooker Beef Roast with Spicy Mustard recipe.   Well, the contest has just begun, and I need your vote (I’m the forth from the bottom)!  Since you’re busy, I want to thank you for taking the time by sending you a FREE copy of my eBook 10 Steps on How to Stay Healthy (I’m not above bribing).  Please leave your email address in the comments below or comment on this FB feed after you vote, and I’ll happily send you my book.  In the meantime, enjoy this juicy, tender, and flaky beef roast for dinner.   PrintRoast Beef with Spicy Mustard Ingredients3 lb chuck beef roast, thawed 2 tsp Colman's mustard powder 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp onion powder 2 Tbs coconut or olive oil 1 can (15 oz) organic beef brothInstructionsPlace roast on flat surface. In a small bowl, combine mustard powder, salt, pepper, garlic powder, and onion powder. Sprinkle half of mixture evenly over roast. Meanwhile in a large skillet, heat oil over medium heat. Add roast and brown for approximately 1 minute on each side. Transfer roast and contents to large slow cooker. Pour remaining mustard powder mixture and beef broth over roast. Cook on HIGH for 6 hours or on LOW for 9 to 10 hours. If your roast beef is still tough,...
Golden Harvest Stew

Golden Harvest Stew

This ‘before’ wasn’t my worst (trust me… it’s coming), however I was still excited to trash my ‘before’ and improve the image. Natural light makes the photo warm and inviting by emphasizing the true colors of the food.     When the weather starts to get cold, all I want to do is cuddle up in a blanket with a warm bowl of stew.  Especially a bowl of THIS stew. Red AND sweet potatoes, corn-on-the-cob, carrots, and tender, melt-in-your-mouth pork?  I just had a large bowl, but I’m ready for seconds!   PrintGolden Harvest Stew Ingredients2 pound boneless pork cutlets or sirloin tip roast, cut into 1-inch pieces 2 Tbs olive or coconut oil 6 small red potatoes, washed and cut into 1-inch cubes 1 large sweet potato, peeled and cut into 1-inch cubes 3 large carrots, peeled and chopped 2 ear corn, shucked and broken into pieces (about 8) or 1 cup frozen corn 1 small sweet onion, chopped 32 oz organic chicken broth/stock 15 oz organic vegetable broth 1 jalapeno, seeded and finely chopped (or leave seeds in for added spice) 2 tsp minced garlic 1 tsp salt 1 tsp thyme 1/2 tsp pepper Chopped parsleyInstructionsHeat oil in large skillet over medium-high heat until hot. Add pork or sirloin pieces and cook until browned on all sides. Transfer to crock-pot slow cooker. Add remaining ingredients, except parsley, and mix well. Cover and cook on HIGH 5 to 6 hours, or until done. To serve, sprinkle with parsley.NotesServes 4 to 6 people Recipe slightly altered from Crock-Pot Best-Loved Slow Cooker Recipe.3.1http://www.nodietsallowed.com/golden-harvest-stew/   Need some more comfort food for the fall?  Try my...
Peach-Glazed Beef Roast

Peach-Glazed Beef Roast

PrintPeach-Glazed Beef Roast Ingredients2 Tbs coconut oil 3 lb sirloin or round roast, thawed 3 large peaches, peeled 2 Tbs balsamic vinegar 1/4 cup cilantro (stems removed and washed well) 1 tsp minced garlic 1 tsp salt 1/2 tsp pepperInstructionsIn a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top. In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth. Pour peach mixture over roast. Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork. NotesIf roast is still TOUGH, cook for 1 to 2 hours longer on HIGH.TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely...
Manly Steak Soup

Manly Steak Soup

PrintManly Steak Soup Ingredients1 tsp Olive or Coconut Oil 2 medium ribs of celery, chopped 4 medium carrots, peeled and cut into 1/2 inch pieces 1 small onion, chopped 1 medium green bell pepper, diced 2 tsp minced garlic 32 oz organic beef broth or stock, low sodium 15 oz organic vegetable broth, low sodium 1.5 tsp dried thyme 1 tsp black pepper 4 large red potatoes, cut into cubes 1 lb sirloin steak, all visible fat discarded and cut into 1 inch pieces 2 Tbs steak sauce (lowest sodium available) InstructionsIn large pot, heat oil over medium heat. Add celery, carrots, onion, bell pepper, and garlic. Cook for 1 to 2 minutes until slightly tender. Add beef broth/stock, vegetable broth, thyme, and pepper to celery mixture. Bring to boil. Add potatoes and steak and reduce heat until soup is constantly simmering. Cook for 15 to 20 minutes until potatoes are soft and steak is very tender. Add steak sauce and mix well. Serve and enjoy!...

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