I think I've been mostly bringing in sweet dishes for Magazine Monday, which isn't necessarily a bad thing, but I don't just make desserts around here.
No matter that my children would love it if I only made dessert.
I've noticed something else - for the most part, most of the magazines I have around here come from one of four sources: Canadian Living, Fine Cooking, Everyday with Rachel Ray or Cooks Illustrated. Throw in the occasional, old Today's Parent and Cooking Light (I haven't gotten either of those in years) and you've described my magazine collection.
This week isn't any different.
This is an older recipe I had on hand, from the March 2005 Canadian Living, for a Beef and Green Bean Stir-fry. I know, that doesn't sound exciting or very exotic, and it probably involves things you don't normally associate with a stir fry, like the beef, which in this case, is ground beef.
It sure is tasty, though, and makes plenty for dinner, with left overs for the next day.
Typical of me, I doubled the sauce. I also didn't bother to measure the green beans but just cut until I was out of beans. The green beans still have a touch of bite to them, and match well with the sweetness of the sauce.
Oh, and if you are looking for a good frugal meal, this works as one.
And that magazine collection? Well I'm keeping Fine Cooking, Rachel Ray was a gift, and I will not be renewing either Cooks Illustrated or Canadian Living.
Beef and Green Bean Stir Fry
from Canadian Living Magazine, March 2005
1 sweet red pepper
1 lb lean ground beef
1 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp minced ginger
1/4 tsp each salt and pepper
3 cups diagonally halved trimmed green beans
1/2 cup beef stock
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp cornstarch
2 green onions, thinly sliced
Seed, core and cut red pepper into thin strips, set aside.
In a large skillet, cook beef over high heat until no longer pink, about 3 minutes. Using slotted spoon, transfer beef to plate.
Drain fat from pan, then add the oil. Stir-fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute. Add green beans, red pepper and 2 tbsp water; cover and steam until beans and pepper are tender-crisp, about 3 minutes.
Return beef and any juices to the pan. Whisk together beef stock, hoisin sauce, soy sauce and cornstarch; stir into pan. Bring to boil; boil, stirring, until sauce is thickened and glossy, about 1 minute. Sprinkle with green onions.
Serve with rice or noodles.