Chinese Marinated Steak with Veggies

Chinese Marinated Steak with Veggies

Believe it or not, this was created out of the "frugality" mindset tonight.  I simply was working with what I had.

It all started with a little bit of apple cider vinegar I had in a glass.  That's it, and the rest came from there.  

I had some sliced up steak in the fridge, a half bag of frozen green beans in the freezer, a carrot in the drawer of the fridge, some mushrooms that needed to be used...  Voila!  A new recipe is born!  If green beans aren't available, use whatever is:  broccoli, asparagus or summer squash would work.  No mushrooms?  No problem!  Use bamboo shoots or water chestnuts or a handful of spinach.  Keep it simple!

Chinese Marinated Steak with Veggies
Serves 2 to 3

In a medium sized bowl, combine:
1/4 cup apple cider vinegar ("with the mother" is best)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
1 tablespoon minced garlic
2 tablespoons Bragg Liquid Aminos or soy sauce

Add:
1/2 pound thinly sliced beef steak

Mix the steak in with the marinade.  Cover and refrigerate it, allowing it to rest from 30 minutes up to all day, stirring occasionally.

While the meat is marinating, slice:

1 carrot, thinly
4 mushrooms 

And rinse 1/2 pound frozen whole green beans.  Set these aside.

In a wok or large frying pan, heat 2 tablespoons peanut oil over medium-high to high heat -- depending on the pan.  As the oil becomes warm, put the steak pieces, without the marinade, into the pan, being wary of splatters. 

Reserve the marinade and add 1 cup water plus 1 tablespoon cornstarch to it. (To make this gluten free, simply use potato starch instead of the cornstarch.) Set it aside.

Cover and cook the steak about 2 minutes, or until it is no longer red.  

Add the carrots, cover them and cook them for about 2 minutes.  

Follow the same procedure for the green beans and then the mushrooms. 

Finally, carefully pour the reserved marinade mixture over the meat and veggies in the wok.  Be sure and bring it to a boil.  It is done when the sauce has a shiny look to it, rather than cloudy.  

We served our Chinese Marinated Steak with Veggies over freshly prepared Jasmine rice*.  It was delicious!

I would have eaten it with chopsticks, but we just moved and I still can't find them!

Enjoy!

*This dish is low carb without the rice.

Sour Cream Chocolate Chip Banana Bread

About being frugal...

What does it mean to be frugal?  Is being frugal being a cheapskate?  Is it being a dumpster diver or what??

Here's the dictionary.com definition of frugal: (3) not wasteful.

That's it!  Frugality is simply not being wasteful.  Sure, there are other definitions, if you want them; but I don't.  The way I mean being frugal is simply not being wasteful -- using what I have on hand to make what I want to make.

How does this apply to my recipes?  My recipes  nearly always start with what I have on hand.  I might need to pick something up from the store if I want to make something special like Egg Rolls, (which will be coming, I assure you!)  However, most of what I make just comes from what I have on hand and from my heart <3

Today, I found myself with a couple of very ripe bananas.  I, also, have a whole lot of sour cream on hand from a donation.  That got me thinking...  Sour cream + bananas = Sour Cream Banana Bread!  

Sour Cream Chocolate Chip Banana Bread
Makes 1 loaf

This is a delicious, all natural, reduced sugar treat.

Pre-heat the oven to 350F.

In a mixing bowl, combine:

~1 cup mashed very ripe banana (about 2 medium sized bananas)
1/4 cup coconut sugar
4 packets Truvia-type sweetener
1/2 cup sour cream
1/4 cup coconut oil (liquid -- if necessary warm it to above 72F for it to become liquid)
1 teaspoon vanilla extract (I make my own, Here is the recipe)

Add:
2 eggs, lightly beaten 

Mix the above ingredients until they are combined, then add all at once and stir until just combined:

2 cups whole wheat flour (pastry type preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Finally, add:
1 cup chocolate chips (I had dark chocolate, but any would be fine, even carob.  Also, 1/2 cup chips would be sufficient.)

Spray a 9"x5" loaf pan with olive oil cooking spray.  Pour the batter into the pan and smooth the top.

Topping:

In a small bowl combine:

1/3 cup whole wheat flour (as above)
2 tablespoons liquid coconut oil (as above)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
Pinch sea salt

Distribute the topping evenly over the batter.  I had to use my hands and break it up into clumps.

Bake the bread at 350F for about 45 minutes, or until it is firm to the touch.  A knife test won't work because of the chocolate...

Remove the bread from the oven and let it rest for about 5 minutes, then tip it up on its side to cool completely.  Remove the bread from the pan and slice it as desired.

Enjoy!