Asian Beef….

I did it!  I got up at 5 a.m. and finished Week 2 of the C25K!  Week 3 begins on Wednesday.

Here is a simple, healthy recipe for you to try this week.

Spicy Asian Beef & Veggies

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Gather your ingredients.

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Chop the veggies into small pieces.

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Slice the beef.

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Cook veggies.

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Mix in sauce.

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Add beef back to skillet.

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Serve over brown rice with a frozen baked egg roll on the side.

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Spicy Asian Beef

  • 2 1/2 Tbs. Cornstarch
  • 1/4 tsp. Salt
  • 3/4 lb. Lean Sirloin, thinly sliced against the grain
  • 2 tsp. Vegetable Oil
  • 1 Cup Chicken Broth, Low Sodium
  • 12 oz. Broccoli
  • 1 Small Zucchini
  • 1 Tbs. Minced Ginger
  • 2 tsp. Minced Garlic
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 1/4 Cup Soy Sauce, Low Sodium
  • 1/2 Cup Water
  1. Cut broccoli and zucchini up into small pieces.
  2. In a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  3. Heat oil in a large skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl.
  4. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli and zucchini; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  5. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  6. Return beef and accumulated juices to pan; toss to coat.
  7. Serve over rice.
    Servings: 4, 5 PP without rice and egg roll.
    Getting up at 5 is rough,  it’s about my bed time.  30 Day Shred tomorrow morning!