Week 1: Beef with Ginger

Here is what we picked for this week:

1. chicken quesadillas
2. ham and cheese quiche
3. beef fried rice
4. Soup (Chicken Gnocchi)
5. Apple Butter Ribs
6. Chef Salad
7. garlic orange chicken

Recipe for Beef With Ginger (instead of just plain beef fried rice)

Beef with Ginger Serves 6

1 1/2 pounds eye of round steak, thin sliced
1/4 t. salt
1/2 t. black pepper
2 T. grated fresh ginger or 1 t. ground
2 t. sesame seed oil
1 t. minced garlic, fresh
1 c. reduced sodium beef broth
1 or 2 T. cornstarch
6 green onions, cut diagonally into 1" pieces (optional)
1 t. Thai garlic chili pepper sauce (optional, but good if you like a bit of heat)
4 c. Jasmine rice, cooked

1. Cut steak diagonally across the grain into very thin slices (I used a thin sliced eye of round, then just cut thin strips). Sprinkle one side of beef with salt and pepper.
2. Saute ginger in hot sesame seed oil in a large non-stick skillet over high heat for 2 minutes or until a tan color. If you're using ground ginger, just heat oil and add ginger, don't worry about the 2 minutes. Add minced garlic and saute for 30 seconds. Add beef; cook 2 - 4 minutes, stirring constantly. Stir in soy sauce. If your pan cannot accomodate all the cut beef slices, do 2 batches.
3. Stir together beef broth and cornstarch until smooth and liquid. I added 1 T. first but added a bit more. Drizzle over beef mixture in pan. Cook, stirring constantly for 1 minute or until thickened. Add garlic chili pepper sauce and green onions if you like.
4. Serve immediately over hot rice.