Beef Stir Fry

My husband picked stir fry for his birthday dinner. He's usually the one that makes stir fry in our house so I told him that he would have to make it so I wouldn't ruin it...and he believed me! I have my moments but I'd never make him cook his own birthday dinner. Well, needless to say, when he returned home from work the stir fry was waiting for him. I think I did pretty well for my first try. Well enough to share the recipe with you... 

1-2 lbs beef flank steak, chopped

2 tbsp olive oil

2 cups of broccoli, chopped

1/2 onion, chopped

1 green bell pepper, chopped

2 cups of baby bella mushrooms, chopped

1 cup soy sauce

2 tbsp worcestershire sauce

1 tbsp minced garlic

1 tbsp ginger paste

salt and pepper to taste

First, boil your broccoli. You'll want it to be just barely fork tender. Saute your green pepper and onion in a skillet with the worcestershire sauce, ginger and garlic. In another skillet, heat your olive oil on medium and brown your steak on both sides. It won't be completely cooked through but you don't want that. Flank steak tends to get really tough the longer it cooks. Last, combine your flank steak, mushrooms, green pepper, onion and broccoli into one skillet (preferably a wok if you own one) and add the soy sauce and any salt and pepper you want. Cook for about 10 minutes until steak is cooked through. Serve over rice or asian noodles.

Enjoy! 

Creamy Chicken & Broccoli Quinoa

This is one of my all-time favorite recipes. It's a heavier meal best suited for fall but I'm quick to sneak it into a summer menu when possible. It's also made almost solely in the crockpot. *Distant Applause*

Here goes...

4-6 frozen chicken tenders

1 can cheddar cheese soup

1 can cream of chicken

1 1/2 cups chicken broth

1 cup sour cream

2 cups broccoli

1/4 tsp garlic powder

1 tsp Cajun seasoning

Salt & pepper to taste

Put everything except the sour cream and broccoli into a crockpot and cook on  low for 6 hours or high for 4 hours. Shred the chicken. On the stovetop bring the broccoli to a boil and cook until fork tender. Bring 1 cup washed quinoa and 2 cups of water to a boil and then reduce the heat and cover, stirring occasionally, until the water evaporates. Stir in broccoli, quinoa and sour cream and let the flavors cook together for about 30 more minutes. 

That's it. You're all done. Serve with dinner rolls or sides of your choice and enjoy!