Ethan requested beef tips for dinner. The only problem came when it came time to serve dinner... the beef had cooked down so much there was barely enough for the boy, never mind Marty and I. 2 1/2 lbs of lean beef cooked down to 3 servings. Oops!
So two days after I say I do not cook seperate meals, I made two dinners. Ha!
The boys had beef tips served with whole wheat pasta while I tossed together a stir fry.
Stir Fry
I just stir fried a bunch of the vegetables we keep on hand, topped with stir fry sauce and served with out rice.
I happened to have some stir fry sauce on hand (Soy Vay) but it is just as easy to make from scratch as it is to pour it from a bottle.
This is what I usually make:
1/2 cup peanut butter (I use crunchy natural)
1/2 cup water
4 Tbs. soy sauce
2 Tbs. maple syrup or 1 packet Splenda
2 Tbs. rice vinegar
1 tsp ground ginger
1 tsp. chili powder
Whisk together peanut butter and water. Add remaining ingredients and whisk together, adding water if mixture is too thick. Pour over stir-fried vegetables and mix well.
By the way... this recipe is the one I use for Peanut Noodles.
I had some vegetables left, so I will toss those and the pasta that is left together tomorrow for lunch and make either chicken vegetable soup or a fake out pasta primavera using skim milk and a Laughing Cow Light wedge or two.
Leftovers rule!
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