Welcome to Dinner By the Week

If you are anything like me, unless I plan out my menus ahead of time, when dinner time comes around I find myself scrounging in the refrigerator for something that isn't frozen. Worst case scenario...we go out to eat.

To counter this, each week, I peruse my cookbooks, decide on a menu, and shop accordingly. I find that 75% of the ingredients I need for my menu are staples I keep on hand. The rest I buy at the grocery store each week. I find this cuts down on waste, impulse shopping, and I never have to make that emergecy trip to the store because I am short one vital ingredient.

I am sharing with you the menus I create each week, along with the list of ingredients needed to prepare each recipe. I hope you enjoy and I look forward to your comments.

Peggy



Thursday, July 28, 2011

Teriyaki Beef with Noodles/ Eggrolls

Teriyaki Beef with Noodles
1 pound boneless sirloin cut in strips
1 can (14 oz.) beef broth
1/4 C. teriyaki stir-fry sauce
1/2 teas. garlic
Dash of crushed red pepper flakes
1 package frozen stir-fry vegetables (thawed)
3 oz. chinese noodles cooked (Whole wheat angel hair pasta works well)
1 teas. corn starch mixed with 3 Tbl. water

1) Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2-3 minutes (DO NOT OVERCROWD or meat will steam instead of brown) sirring occasionally. Remove beef from skillet; keep warm.

2) Add broth; stir-fry sauce, garlic, and red pepper flakes to skillet. Heat to boiling. Stir in thawed vegetables and noodles. Reduce heat to medium.  Stir in corn starch mixture.

3) Stir in beef. Stir gently until sauce is thickened (2-3 minutes).

Serve with: frozen eggrolls heated per manufacturer's directions.

Serves 4
Cook time: 10-15 minutes
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