I made beef barley soup the other day and the meat was too chewy. I still had 8oz. left and decided to work with it rather than chop it up for the dogs. . .sorry pups. It's one of the best things I've made in a long time. The rice makes it more of a Chop Suey sort of dinner, but it would also be great without it to keep it low carb.
Marinate the sliced chopped beef in the following for several hours:
2-3T red wine vinegar
2-3T single source EVOO
1-2T mushroom soy sauce
2T finely chopped purple shallot
3 cloves chopped garlic
lots of fresh ground black pepper
Sauté the beef in the marinade, for a few minutes, before adding 12oz. sliced mushrooms. Cover and continue to cook another 10 minutes before stirring in the rest of the chopped shallot and orange mini peppers.
Stir-fry until everything sizzles and is cooked as you like it.
This was as good, if not better, when chilled then heated the next day.
Makes 2-4 servings. . .Lin
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