Keeping on our low carb menu this week this dish is another addition to some easy and tasty menu choices. I have found over the past few weeks that totally eliminating carbs has not been very enjoyable for me so I am still cutting back on them but will not totally eliminate them. Quite frankly I like them too much to totally dis them.
I love foods with an Asian flare so this one caught my eye for today's dinner meal. I'm serving microwavable frozen Asian vegetables as my add in.
I adapted this recipe to my liking but make note you can also make this recipe with chicken parts which I would make in the oven.
Enjoy!
- Beef:
- 1 1/2 pounds beef(any combination -- ideal if they are similar sizes -- Note: I used stir fry because I wanted it to cook quick and used a stove top method for this meal.
- 1-12 oz. frozen and microwaveable Asian style vegetable medley
- 1- pkg. long grain rice (90 second) if necessary
- Marinade:
- 1/3 cup soy sauce
- 1/4 cup oil, such as olive oil or peanut oil
- 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon dry cooking sherry
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| Portion Control |
Make the Marinade
- In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry which will be your marinade.
Marinate Beef
- In a large plastic or ceramic container with a lid, place the beef. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.
- Bake in a 375-degree F. oven (basting once or twice), or to make it on top of the stove, use a large deep skillet where you add about 2 T peanut oil. Place marinated beef and cook for about 30 minutes add vegetables cover and cook until vegetables are tender. I added a package of 90 second microwaveable rice to my recipe.
6/26/16
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