MONGOLIAN BEEF
1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
2 tablespoons minced garlic, divided
1/4 to 1/2 teaspoons crushed red pepper
1/2 cup chopped green onions
1/4 cup oyster sauce
2 tablespoons sugar
1 tablespoon chopped fresh ginger
2 cups bamboo shoots, edamame, baby corn or water chestnuts
2 cups hot cooked rice
Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips.
Toss beef with 1 tablespoon garlic and red pepper.
Heat non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2
minutes or until outside surface of beef is no longer pink. Remove from skillet.
Repeat with remaining beef. Remove from skillet.
Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to
same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add
bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
ASPARAGUS STUFFED CHICKEN BREAST
4 skinless boneless chicken breasts, about 1 ½ lb.
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. smoked paprika
salt and pepper
12 asparagus stalks, end trimmed
1 tomato, chopped
4 slices mozzarella cheese (or Swiss)
1 Tbsp. olive oil
Preheat oven to 400. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt and pepper. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Lay 3 stalks of asparagus and a couple of pieces of tomatoes on to a mozzarella slice, roll to hold them inside. Stuff the chicken breasts with asparagus bundle. Close the pocket with a toothpick. Heat oil in skillet. Add the chicken and sear until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.
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