Lemongrass Beef Stir-Fry

lemon grass beef stir fry

This recipe came from HelloFresh meal delivery. We decided to use this service every four weeks. So after three weeks of slow cooked meals, the fourth week will provide us with some new recipes and flavors!

lemon grass beef stiry fry HELO FRESH

 

I only had to use my cast iron pot and skillet for this…and LOTS of bowls

Ingredients:

  • Tenderloin Steak Tips 16 oz
  • Basmati Rice 1 1/2
  • Cup Scallions 4
  • Green Beans 12 oz
  • Red Bell Peppers 2
  • Garlic 2
  • Cloves
  • Lemongrass 1
  • Stalk Cornstarch 2 T
  • Soy Sauce 1) 2) 4 T
  • White Wine Vinegar 2 T
  • Sugar 1 T  not provided
  • Oil  2 t  not provided

 NEXT TIME I MUST PREPARE ALL INGREDIENTS BEFORE I START COOKING…THIS WAS SO INSANE TRYING TO COOK AND PREP. 

Directions

  • Prep: Wash and dry all produce. Bring 3 cups salted water to a boil in a medium pot. Trim the ends of the scallions, then thinly slice. Trim the ends of the green beans, then cut into 1-inch pieces. Core, seed, and thinly slice the bell peppers. Mince or grate the garlic. Add the rice to the boiling water, cover, and reduce to a low simmer for 15- 20 minutes, until tender.
  • Prep the lemongrass: Trim the ends of the lemongrass, then peel off the outer layers until you get to a rubbery core. Finely mince the core.
  • Cook the steak: Toss the steak tips in a medium bowl with the cornstarch and a large pinch of salt and pepper. Heat a drizzle of oil in a large pan over high heat. Add the steak to the pan and cook for about 1 minute per side, until browned but not yet cooked through. Remove from the pan and set aside.
  • Start the stir-fry: Heat another drizzle of oil in the same pan over medium heat. Add the garlic, lemongrass, and scallion whites and cook, tossing for about 2 minutes, until softened. Add the green beans and peppers and cook, tossing for 5-7 minutes, until softened. Season with salt and pepper.
  • Finish the stir-fry: Add the steak, soy sauce, 2 Tablespoons vinegar, 3 Tablespoons water and 1 Tablespoon sugar to the pan. Cook, tossing, for 1-2 minutes, until the sauce has thickened. Taste and season with salt and pepper.
  • Serve: Fluff the rice with a fork. Serve the stir-fry over the rice, garnish with scallion greens, and enjoy!

 

lemon grass beef stir fry22Reviews:

AJ: He did not want it the the first night, but ate everything in his bowl the next night. TWO THUMBS UP! 

Mommy:I I loved it! So tasty and really felt like I was sitting down to a meal at a restaurant. Never used lemon grass before, so this was fun and new.

Daddy: Never had any of it, not even for leftover. Said he forgot…well his loss is beef quesadillas for us! Leftovers RULE!

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures

Apricot Glazed Chicken

apricot glazed chicken

Only the leftovers are shown! We were all too excited to start eating to take pictures

 

 

This recipe came from HelloFresh meal delivery. We decided to use this service every four weeks. So after three weeks of slow cooked meals, the fourth week will provide us with some new recipes and flavors!

HELLO FRESH apricot glazed chicken

This was a big hit! Three meals at $35 each…$8.75 per person for four people.

Even though the directions said to use my oven, I opted for my toaster oven and stove top in a cast iron skillet…and it still came out EXCELLENT!

Wonder if I can make this into a slow cooked meal???? 

PROS:

  • variety of meals
  • portion sizes are healthier
  • only get ingredients you need, so you are not stuck with unwanted ingredients that you will never use.

 

CONS:

  • more prep than I am used to
  • more money per person than I usually spend on a meal
  • leftovers only for one person, unable to spread out meals for the week.

 

Ingredients:

  • Chicken Breasts 24 oz
  • Carrots 24 oz
  • Yukon Potatoes 24 oz
  • Apricot Jam 2 T
  • Chili Flakes 1t   I did not use the chili flakes  
  • Thyme 1/2 oz
  • Chicken Stock Concentrates 2
  • Shallots 2
  • Lemon 1
  • Olive Oil  not provided 
  • water  not provided 

 

Directions

  • Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into ¼-inch wedges. Peel and cut the carrots into ½ inch coins. Strip half the thyme leaves off the sprigs; set the remaining sprigs aside
  • Roast the carrots and potatoes: Toss the potatoes and carrots on separate baking sheets, each with a large drizzle of olive oil and a pinch of salt and pepper. Toss the potatoes and carrots with the thyme leaves. Place both sheets in the oven for 20-25 minutes, tossing halfway through cooking until golden brown. 
  • Sear the chicken: Heat a large drizzle of olive oil in a large ovenproof pan over medium-high heat. Pat dry the chicken with a paper towel. Season the chicken breasts on all sides with salt and pepper. Add the chicken to the pan, skin-side down, and cook for 6-8 minutes, reducing the heat if necessary, until golden brown and crispy. Flip over and place the chicken onto the baking sheet with the carrots. I cut the chicken in half so I had four pieces-two with a bone and two without. Finish cooking in the oven for 7-10 minutes, or until the juices run clear when pierced with a knife. Set aside to rest for about 5 minutes.
  • Prep the remaining ingredients: While the chicken cooks, halve, peel, and thinly slice the shallots. Cut the lemon into wedges.
  • Make the glaze: Heat the same pan you used for the chicken over medium-high heat. Add the shallot to the pan and cook, tossing for 2-3 minutes, until soft. Add 1 cup water and the chicken stock concentrates, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the thyme sprigs and 2 Tablespoons apricot jam; stir to thoroughly combine. Simmer until thickened to a glaze consistency, for about 3-4 minutes. Taste and season with salt, pepper, and the juice of two lemon wedges. 
  • Plate and serve: Serve the apricot-glazed chicken on a bed of thyme-roasted potatoes and carrots, then drizzle with the apricot glaze. Serve with a wedge of lemon and enjoy!

Reviews:

AJ: ate the chicken right off the bone! loved it that way. He ate most of the carrots and potatoes. TWO THUMBS UP! 

Mommy:I I loved it! So tasty and really felt like I was sitting down to a meal at a restaurant.

Daddy: Ate everything off this plate!

I’m linking up with

   Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures