The Cardiologist's Wife

Quiz Results and Beef Stir Fry

[ Post by Lisa Tedder ][ Post on May 6, 2013 ][ In Beef ]

I had six responses to my quiz last week and I’m relieved to report that mostly, those that replied do basic things every day for better health.  All six are concerned about taking care of their precious health so all but one floss their teeth every day; and all but one are concerned enough about their skin and skin cancer to wear sunscreen regularly.  All but one exercise regularly and eat fruits and vegetables every day.  Two report that they don’t drink water, one says not enough but the rest feel they drink plenty every day.  On the question of the flu shot, two have had bad reactions to them in the past, one just doesn’t get a flu shot and the other three do.  All six get regular dental, eye or other exams as necessary every year.  I hope they feel the benefits are worth a little trouble and that they enjoy better health because of their efforts.  I’d like to remind everyone that while we might not always want to make time to take care of our health, we will have to make time to be sick whether we want to or not.  Sometimes good health is all about simple steps like flossing, drinking eater and wearing sunscreen.

 

To encourage you all to eat your vegetables today, I’m sharing a simple beef stir fry I made last week.  I rarely cook beef as you may know because I don’t care for it.  However, beef stir fry sounded good and we enjoyed it for a change.  Pick any combination of vegetables that appeal to you; mine are just suggestions.  Do take the time to use some fresh ginger as it makes a huge difference in taste.  I just use a vegetable peeper to peel the brown skin off first, then just peel a few small strips to use in cooking.

 

 

Beef Stir Fry

1/2 to 1 lb. flat iron steak or any other thin piece of beef, sliced into small strips across the grain

1 cup each of carrots, snow peas, broccoli, etc. cut into bite sized pieces OR 2 packages fresh stir fry vegetables*

1 8 oz. package of your favorite mushrooms, I used Shitake, cut into bite sized pieces

2 to 4 Tbsp. olive oil

2 to 3 tsp. minced ginger

1 to 2 cloves garlic, minced

1 cup rice, preferable brown but Jasmine is good for Asian dishes

3 Tbsp. light soy sauce

2 Tbsp. rice wine vinegar

1 tsp. cornstarch

 

Mix soy, rice wine vinegar and cornstarch in a small mixing cup; set aside.  Cook rice according to package directions.  While rice is cooking, add 2 Tbsp. oil to a large skillet or wok and heat to medium high.  Add meat and just sear briefly on each side, 2 to 4 minutes.  Remove from pan and keep warm.  Add more oil if necessary and reheat to medium high before adding vegetables.

 

 

Cook, stirring constantly till vegetables start to brown, 10 to 12 minutes.  Add mushrooms and cook for 4 more minutes; then add garlic, ginger, meat and soy mixture.  Continue cooking 2 or 3 more minutes until vegetables are brown and fork tender.  Adjust seasoning as necessary.  Serve over hot rice.  Makes 3 or 4 generous servings.

 

 

Upadated on May 6, 2013