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3 Looks for a Summer Wedding

It seems not too long ago when I shared three looks to wear to a spring wedding. But that season has come and gone so quickly, and summer is upon us. And it is the biggest season of the year for weddings, so chances are you have a few invites and may be wondering what to wear. It's pretty easy to figure out summer wedding attire if you keep the location in mind.

Of course you have the invite to start with as well. It should say "Black Tie Attire" or "Black Tie Optional" or perhaps something like "Formal Beach Attire," and it will have the ceremony time. Generally indoor evening weddings call for more formal attire than outdoor afternoon weddings.

For an indoor wedding, no matter what time of year, you can never go wrong with a Black Formal Dresses. An elegant knee-length cocktail dress, like this FAIRY COUPLE Women's Off the Shoulder Lace Vintage Wedding Party Cocktail Dress is perfect for a black-tie optional indoor wedding, while a sleeveless o…

Lightened Up Broccoli Beef Stir-Fry



Chinese food is another huge weakness of mine when it comes to food. It ranks right up there with chocolate and friend chicken. Chinese dishes like broccoli beef at a restaurant can have a lot of sodium and added fat, especially if you pair it with egg fried rice. By making it homemade, you can control the ingredients and how it's made. I made mine on the stove without having to use any oil, and I started with lean beef. I also bulked it up with plenty of healthy fresh mushrooms and broccoli.

INGREDIENTS
  • 2 heads fresh broccoli florets (about 3 cups)
  • 8 oz. mushrooms
  • 16 oz. lean beef steak (I used a chuck tender steak)
  • 2 & 1/3 cups plus ¼ cup low sodium all-natural unsalted beef stock
  • 1 tbs low-sodium soy sauce plus one for sautéing mushrooms
  • Salt and pepper to taste
  • 1/4 cup flour

INSTRUCTIONS

1. Prep rice according to directions on the package. I started on prepping the veggies and meat when the rice was about halfway cooked through.

2. Cut broccoli into small florets and set aside in a small pot to steam later.
*When the rice is just about done, turn that burner off and cover completely to let the steam continue cooking the rice all the way and to keep it warm.

3. Wipe mushrooms clean with a damp paper towel and slice.

4. Cut the beef into thin slices about ¼” thick and set aside.

5. In a large pan, heat 1 tbs low-sodium soy sauce with ¼ cup low-sodium beef stock on medium-high heat and add mushrooms. Stir occasionally and cook until softened (about 4 min.)

6. Add water to the bottom of the pot with the broccoli, cover, and heat on medium high to let the broccoli steam while you finish up the mushrooms and beef.

7. Add the beef to the pan with the mushrooms, sprinkle with salt and black pepper, and brown the beef on medium-high heat for a few minutes.

8. When the beef is browned thoroughly, add 2 cups beef stock and let simmer at least 20 min. (It’s okay if you want let it simmer a little longer. That’ll make the beef more tender.) This is a good time to test a piece of beef to see if you prefer anymore salt or pepper. *It’s also a good time to fix it if you accidentally put in too much salt. You can add a big slice of raw potato to soak up excess salt!

9. The broccoli should be nearly done at this point, so turn that burner off.

10. In a small bowl or mug, whisk together 1/3 cup beef stock and ¼ cup flour. Add to the beef, and drain the broccoli and add that to the beef as well. Stir until combined and serve over your rice with extra soy sauce! Enjoy.:)



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Comments

  1. two yums (thumbs) up. I invite you to share at my blog hop ( link up now through Sat midnight). Hugs

    ReplyDelete

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