Stir-Fry Beef with Green Beans & Mushrooms

stir-fry beef green beans mushrooms

Main, Meat | January 29, 2016 | By

I’m a stir-fry freak! (Just sayin’.) I think the wok was one of the greatest inventions ever! I use it quite often, mostly for nights when I have tons of fresh veggies in the fridge that need to be eaten. Adding a protein, like in this stir-fry beef recipe, completes the meal. Use this recipe as your “template” for creating stir-fry meals using whatever is in your fridge!

Stir-Fry Beef with Green Beans & Mushrooms
 
Author:
Serves: 4
Ingredients
  • 2½ tablespoons soy sauce
  • 1 tablespoon rice wine
  • 2 teaspoons cornstarch
  • ¼ teaspoon black pepper
  • 1 pound top round steak, cut into ¼-inch thick slices
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon canola or vegetable oil
  • 2 cloves garlic, minced
  • 1 Thai chili pepper, sliced thinly or ¼ teaspoon red pepper flakes
  • 2 oz. sliced shitake mushrooms or button mushrooms
  • 1 teaspoon grated fresh ginger
  • 1½ tablespoons fish sauce
  • ¼ teaspoon freshly ground black pepper
  • 2 cups white sticky rice
Instructions
  1. In a medium bowl, whisk together cornstarch, soy sauce, and rice wine until the cornstarch is dissolved. Add the beef, sprinkle with pepper and toss to coat. Set aside for 10 minutes.
  2. Meanwhile, cook green beans in a large pot of boiling water for maximum 3 minutes, just cooked but still crisp tender. Drain and "shock" the beans in an ice bath for 3 minutes to maintain its color. Drain beans and set aside. Heat a wok over high heat and add the oil until it ripples in the pan. Stir fry the beef evenly in the wok for 1 to 2 minutes until seared. Cook another 1 minute until just done. Transfer to a plate and set aside.
  3. Add the garlic, chili pepper, and ginger to the wok and stir fry about 20 seconds. Add the mushrooms for another 2 minutes. Add the green beans and stir fry for another 1 minute. Return the beef to the pan and add the fish sauce, the remaining ½ tablespoon of soy sauce, and the black pepper. Combine together well. Serve with sticky white rice.

Coconut Pumpkin Breakfast Cupcakes

coconut pumpkin cakes

Sweets | January 28, 2016 | By

Cupcakes for breakfast? Why the heck not? They are muffin siblings anyway, so go ahead and enjoy this easy “breakfast cupcake.” The coconut flour in this recipe really adds a wonderful flavor and consistency to the cake. Its muffin-like texture screams for a cup of Joe! Top it off with vanilla frosting, grab your coffee cup, and pull up a chair!

Coconut Pumpkin Breakfast Cupcakes
 
Author:
Serves: 12
Ingredients
  • ¾ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup organic pumpkin puree
  • 5 eggs
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk
  • Vanilla frosting (optional )
  • Toasted coconut flakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. In a small bowl, mix dry ingredients together and set aside. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract. Add dry ingredients. Mix well. Scoop batter into cupcake liners filling each ¾ way full. Bake 25 minutes, or until muffins are firm and golden brown. Let muffins cool. Top with vanilla frosting if desired, and sprinkle with toasted coconut flakes.
Notes
Coconut flour and organic pumpkin puree can be found at select grocery stores like Trader Joe's and Whole Foods.

Adapted from: Coconut Mama