asian beef with stir-fry veggies

Gather It

3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp brown sugar
1/2 tsp cornstarch

1 tbsp vegetable oil
1 tbsp minced fresh ginger root
1 tbsp minced garlic
1 pound beef round or flank steak, cut into thin strips

Stir-fry veggies such as:
1 bell pepper, cut into thin strips
1/2 - 3/4 cup frozen peas
1/2 cup thinly cut carrots
1-2 cups broccoli florets

Make It

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. 

Serve immediately over rice or hot egg noodles.

Note It

Made this with flank steak and a random assortment of veggies that needed used from my fridge (the original recipe just called for 8 oz snow peas). I double the sauce since I like things more saucy but next time I might try just 1 and 1/2ing it as we felt the veggies were overpowered by the sauce but the meat had great flavor.

{recipe via allrecipes}

taco soup

Gather It

1 pound hamburger
1 can corn (or half bag frozen corn)
1 can black beans
1 can diced tomatoes (or rotell)
3 cups water
3 bouillon cubes
1/2 onion
1 package taco seasoning

Make It

Brown hamburger. Once browned, combine all ingredients in a large pot and boil on high for 20-30 minutes. Delicious alone or topped with cheese, chips, and sour cream.

Note It

My sweet sister in law Jamie gave me this recipe the first Christmas that I was married. This is the only taco soup recipe that I've made for our family over the last four years. So that being said, I'm probably biased with this recipe but it's quick and easy and taste pretty darn good.