Szechuan Beef is as delicious as it is nutritious
It’s finally November, which is my favorite month. Not only is it my birthday month — which only makes me a little happy since it means I survived another year and it’s better than the alternative — but it’s also the month of my absolute favorite holiday, Thanksgiving.
I’m not going to lie — the fact that my birthday falls very close to and sometimes on the same day as the holiday made me feel strangely special even from a very early age. I do that sometimes, dwell on and think my presence was divinely appointed. I’m self-centered enough to believe God intended for me to feel special and he handpicked the day I was born.
That kind of thinking was instrumental growing up and it got me through some real tough times. Then my birthday would always come and my whole family was in during the holiday. We’d gather around the table and even though the purpose was to give thanks and just be together, I’d internally capture the sentiment and grab it for my own.
It’s not just the food I’ll be basking in that sets my heart on this sentimental journey (oh how I do love it though), it’s the feeling of family, togetherness and all the home comfort served in our words each of us exchange.
I’ve tried out a few recipes that I am excited to share, but until then I’m still making a few light weeknight dinners to keep the calories low and you know, prepare for the day that will send me to search for the elastic waistband pants just for the second helping of mashed potatoes and gravy I’m going to devour.
For now, this is a convenient dish that is light and full of protein and fresh vegetables we won’t cook to death in order to retain their nutritional quality. It’s delicious and incredibly flavorful, but at the same time simple. Simple in its preparation and the ingredients are few. With such a small list of ingredients, it’s hard to believe the huge amount of flavor that comes shining through.
If you need a few dishes to keep the weight under control, this one is a good one to add to your stash.
1 lb. steak, sliced against the grain
3 tbsp. corn starch
1 tbsp. low-sodium soy sauce
1 tbsp. rice wine
1 red bell pepper, sliced thin
1/2 c. low-sodium soy sauce
2 tbsp. rice wine
2 tsp. sesame oil
2 tbsp. chili sauce
1 tbsp. minced ginger
3 cloves garlic
1 tbsp. Cornstarch
Vegetable oil for sauteing
In a bowl, stir together cornstarch, soy sauce, rice wine. Allow to marinate for 15 minutes. Make the sauce by mixing it all together. Set aside.
In a large skillet, saute the meat in a Tablespoon of oil. Now add the peppers. Saute for one minute. Add in the sauce and cook until slightly thickened. Add the steak and peppers and serve over rice.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.