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Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
I like using ground beef in stir-fries - it's economical, easy... And I have a hard time finding tender beef here without paying a fortune.
Ground Beef and Savoy Cabbage Lo Mein Preparation and cooking time: 25 minutes12oz (360gr) ground beef (mince)
1 onion
2 cloves garlic
2 tsp fresh ginger, minced substitute 1/4 tsp ground ginger
1/3 head savoy cabbage, about 2 cups, shredded
1 medium carrot
3.5oz (100gr) spaghetti - about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger - you want it a little bigger than an American quarter, about the size of a 2 euro coin)
2 tsp olive oil
1 cup (8oz, 240ml) beef stock
1 tbs soy sauce
2 tbs sherry
1 tbs cornstarch (Maizena)
Cook pasta according to package instructions.
While pasta cooks: Thinly slice onion. Mince garlic. Mince ginger (peel first). Cut carrot into matchsticks. Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges
Heat olive oil in large nonstick skillet over medium-high heat. Add onion and carrot to skillet; stir-fry for 2 minutes. Add garlic, ginger, cabbage and stir-fry another 3 minutes. Remove vegetables from skillet and set aside.
Add beef, and fry, breaking it up as it browns. Return vegetables to pan. Add beef stock and bring to a boil. Cover, reduce heat and simmer for 5 minutes. In a small bowl, whisk together sherry, soy sauce and cornstarch. Uncover skillet and stir in cornstarch mixture until thickened.
When pasta is done, drain and add to skillet. Toss to combine, tongs work best, or two forks. Serve.
(If spaghetti doesn't fit into pan, put it into a large bowl and pour beef and vegetables on top.)
Add more soy sauce if desired, according to taste.
Cooking schedule: 25 minutes |
Cook pasta |
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