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2 Yummy Dinners – Healthy Ginger Beef and Shrimp Penne with Spring Vegetables

June 6, 2010
Healthy Ginger-Sesame Beef


from Company’s Coming, “Healthy in a Hurry”

Let me start by saying that the Company’s Coming book calls this simply “Ginger Beef” and I couldn’t bear to call it that because it is NOT the deep fried, breaded, saucy goodness you get at your local Vietnamese take out. This is truly a HEALTHY version so don’t expect it to taste or feel the same – it is not loaded with all the bad stuff for you. The flavour in this dish is still very good and I will absolutely make it again! One tip, it’s not super saucy, so next time I will be making a bit more of all the sauce ingredients. Not doubling, but just a bit more of everything.

1 cup brown rice

1/4 cup beef broth
2 tbsp medium sherry
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp finely grated gingerroot (um, more is always better when it comes to ginger)
1 tbsp brown sugar, packed
1 garlic clove, minced
1/4 tsp dried crushed chillies

2 tbsp olive/canola oil
1 lb beef stir-fry strips
1/2 cup sliced onion

1 lb bag of California mixed vegetables, thawed, or your own fresh mix (just make sure it includes baby corn, water chestnuts and red peppers at the very least!)

Sesame seeds – a lot of them. Unless you’re allergic. Then maybe just one.

Begin with making the rice.

Combine next 8 ingredients into small bowl and set aside.

Heat wok or large frying pan on medium-high until very hot. Add oil. Add beef and onion. Stir-fry for about 4 minutes (do NOT overcook the beef like I did or it becomes chewy, and we are going to continue stir frying here, so the point is not to fully cook the beef in these first 4 minutes!)

Add veggies and broth mixture. Stir-fry for about 3 minutes until veggies are tender-crisp and sauce is boiling and thickened. Fluff rice with fork and spoon into 4 individual serving bowls. Spoon beef mixture over rice.

Garnish with sesame seeds. Serves 4.

Shrimp Penne with Spring Vegetables, Mint and Feta

Kevin didn’t like this because it had lemon, feta and mint. I loved it because it had lemon and feta and mint. It’s a hard knock life. Other reasons I liked it: It is pretty. It is SO easy. It is very fast. It is basically two steps: boil and toss. Yup. You can do it too, and I would suggest you do.

It’s straight from Martha Stewart’s website, so click HERE for the link.

But if you’re lazy (like me) I also copied and pasted it for you. Besides, my picture is better than hers. And you’re welcome.

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

1.In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

2.To pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately

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