Welcome to Friday Food Fight, where two recipes duke it out to become my supper.
This week's contenders:
GARLIC BEEF AND ASPARAGUS STRI-FRY: Stir-fries are always my go-to meal. It's what I make when I don't want to think about it too much, and it always comes out tasty. It's a great way to use up your produce at the end of the week.
*Mum's tip: this recipe calls for a hoisin sauce marinade, but another great option is to mix your own marinade. Use some sesame oil, crushed garlic, soya sauce, oyster sauce and a touch of maple syrup. (This mix has been tested to perfection!)
- 1 tablespoon vegetable or peanut oil
- 1 pound flank steak, cut against the grain into
- 1/4-inch-thick slices
- 1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
- 1 pound asparagus, ends removed and cut into 1-inch lengths
- Salt and pepper to taste
- 1 cup roasted, unsalted cashews
In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.
Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.
Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.
Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews. Transfer to a serving dish and serve with rice or noodles.
Recipe courtesy of Appetite for China
BEAN & QUINOA TACOS: A fun twist on taco night! Here's another way of using your produce at the end of the week. And adding quinoa to the taco mix gives it a really nice texture and taste and adds a healthy element to your meal.
- 1 onion, chopped
- 1 red pepper, seeded and chopped
- 1 green pepper seeded and chopped
- 2 teaspoons minced garlic
- 1 ½ cups cooked quinoa
- 1 cup cooked pinto beans
- 1 cup cooked black beans
- 15 ounces tomato sauce
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- ¼- ½ teaspoon chipotle chili powder
- 1 tablespoon lime juice
- 12 organic taco shells
- 3 cups lettuce, shredded
- ½ cup grape tomatoes, halved
- 1 cup shredded cheddar
- Sour cream, salsa and/or guacamole, optional
Spray a large skillet with olive oil. Add onion and peppers and cook for 10 minutes or until tender. Add garlic and cook for one minute longer. Stir in quinoa, pinto beans, black beans, tomato sauce, taco seasoning, smoked paprika and chipotle chili powder. Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes. Stir in lime juice.
Meanwhile, heat taco shells according to package directions. Spoon bean mixture into taco shells and top with lettuce, tomatoes, cheese and other toppings as desired.
Recipe courtesy of Cooking Quinoa.