Tuesday, February 1, 2011

Let Go with Ginger-Lime Beef Stir-Fry

 I'm not certain why I'm always compelled to try a new recipe, for the very first time, the day I'm having guests over. Is it the thrill of the unknown? The excitement of producing a crowd pleasing dish mixed with prayers and crossed fingers that it doesn't go terribly wrong? What ever the reason, tonight was an A+ for new recipe success.

As I've mentioned in previous posts, my friend, Shelby, and I get together about every month for our routine Harry Potter movie nights. There are three staples to a Harry Potter movie night at my house: the movie, the wine, and the cupcakes. It's always a fun occasion.We enjoy the time spent making dinner in the kitchen and catching up over a bottle of wine while Harry Potter plays in the background.

For tonight's rendezvous, I made a ginger-lime beef stir-fry from my Cooking Light recipe book, and it was yummy. It literally took all of 10 minutes to throw this meal together. It's low in calories, low in sodium and is inexpensive to make. If you're feeding more than 2-3 people, I'd recommend doubling the recipe. I served it over jasmine rice and a side of steamed edemame. Delish!
Around 10 p.m., after Shelby left, I stared at the pile of dirty dished in my sink. My kitchen now smells like a Chinese restaurant. And yet I'm completely content with going to bed and dealing with the mess tomorrow. 

For a beat to accompany this spicy citrus entree, I chose Frou Frou's "Let Go".


Ginger-lime Beef Stir-fry

1 tbsp sugar
1 tbsp grated peeled fresh ginger
2 tbsp fresh lime juice (about 1 lime)
1.5 tsp low sodium soy sauce
1/4 tsp crushed red pepper
1 tbsp canola oil
12 oz boneless sirloin steak, cut into thin strips
1/2 cup diagonally cut green onion
4 limes wedges

Combine first five ingredients into a small bowl; stir well with a whisk. Heat canola oil in a large non-stick skillet over medium-high heat. Add steak; cook until browned (about 4 minutes) stirring frequently. Remove from heat. Drizzle evenly with ginger-lime mixture. Garnish with onions and lime wedges. 

1 comment:

LexieDanae said...

Jules, the colors are great in this dish. I've never thought of edamame other than a snack, but I'm loving it as a side. Great song choice too!