Menu Planning Part 2

The past couple of weeks, I've taken time with each family member to compile a list of their favorite foods - main dishes, meats, sides, fruits, vegetables, desserts, drinks. It was a way to spend a bit of personal time with each child, and I hope that it'll make menu planning a little easier. Thankfully, there were quite a few overlaps on favorites!


During menu planning, I also like to keep in mind different ethnic foods. Our family enjoys Mexican, Italian, and Chinese foods. When we lived in town, we could order take out at the nearest Chinese restaurant and we'd get at least two, if not three, meals out of the order. Now that we live out in the country, that is not an option at the last minute. While I do have a few dishes that can be prepared at home in the crock pot or stove top that don't require much prep time, I'd like to expand the list with meals that can be frozen.


This week, I tried a new dish called Gingered Beef and Green Bean Stir-Fry. It was quick (prep. time was 30-45 minutes) and everyone liked it. It's definitely a recipe I'll add to our rotation. Here's the recipe:


Gingered Beef and Green Bean Stir-Fry
Yield: 6 servings (1/2 cup rice & 1¼ cup Gingered Beef Stir-Fry)

3 Tbl. Soy sauce (I use Tamari)
4 tsp. cornstarch
1 Tbl. hoisin sauce
2 tsp. chili garlic sauce
14 oz. chicken broth
2 tsp. dark sesame oil, divided
½ cup chopped green onion
1 tsp. ground ginger (or substitute 2 Tbl. minced, peeled fresh ginger)
3 garlic cloves, minced
1 pound sirloin steak, cut into ¼ inch strips
5 cups green beans (cut approx. 2 inches long)*
1 red bell pepper, cut into strips
¼ cup green onion tops (2 inch slices)
3 cups hot cooked white rice**

Combine the first five ingredients, stirring well. Set aside. Over medium-high heat, heat one teaspoon sesame oil in a large non-stick skillet or wok. Add ½ cup chopped green onion, ginger and garlic; sauté 30 seconds. Add beef and sauté 5 minutes or until browned. Remove from pan and set aside.

Add remaining teaspoon sesame oil to the skillet or wok; heat over medium-high heat. Add beans and red bell pepper to pan. Cover and cook approximately 4 minutes. Uncover and cook an additional 3 minutes, stirring often. Add the green onion tops and sauté for one minute. Return the beef mixture to the skillet. Stir in the broth and bring to a boil. Cook one minute or until thick, stirring constantly. Remove from heat and serve over rice.

*I used frozen beans, broken into 2 inch lengths.

** I prefer basmati rice. It's a wonderful tasting rice. I also use a rice cooker, which cuts my rice cooking time to about 15 minutes. You'll want to start the rice earlier if you don't own a rice cooker.

Preparation Time: Approximately 30-45 minutes