beef stirfry 5/5!

here's a fantastick dinner that was fast, easy and healthy! jasmine rice is fragrant and delicious too!

Beef Stir-Fry with Snap Peas

from may 07 everyday food

Spice up tonight with this must-taste mix of gingered sirloin, rice, and snaps in less than a half-hour -- chopsticks are optional.

Ingredients
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)

Directions
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice

tom cooks alone for 5/5

mmmm.... yummy.... so tom got to cook all alone for this meal and it turned out great! it's a really hearty, filling vegetarian dish that i think just about anyone would love. we thought it was amazing! it also freezes really well so we brought it for lunch a lot (since it made so much!). really satasfying, warm, flavorful meal!

African Sweet Potato-Peanut Stew
- triple-tested at The Good Housekeeping Research Institute

Ingredients
3 garlic cloves

2 cups loosely packed fresh cilantro leaves and stems

1 can (28 ounces) diced tomatoes

1/2 cup creamy or chunky peanut butter

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper (cayenne)

Salt

1 cup water

3 pounds sweet potatoes (4 medium), peeled and cut into 2-inch chunks

1 can (15 to 19 ounces) garbanzo beans (chickpeas), rinsed and drained

1 package (16 ounces) frozen whole or cut green beans

Directions
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.

2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.

3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.

Cooking Information
Yields About 11 cups or 6 main-dish servings
Prep Time 25 minutes
Cook Time About 8 hours on low or 4 hours on high

Nutritional Information (per serving)
Calories495
Total Fat13 g
Saturated Fat3 g
Sodium1,105 mg
Carbohydrates83 g
Fiber12 g
Protein16 g
Thousands of great recipes available at www.goodhousekeeping.com/recipes

really delish and super easy. especially if you use a slowcooker bag too; minimal cleanup! keep eating...