Monday, May 12, 2014

Beef, Red Pepper & Asparagus Stir-Fry

Thrivealized by Kay Curtiss

May's Monthly Q-Pon is our Thrive Red Bell Peppers.  They are good in so many things! As an accent, try putting them on a salad--right out of the can--for a nice crunch, OR as one of the main ingredients as in this dish.

FD – Freeze Dried
Product numbers after products are for Pantry Cans


1st Group:
2 cups Water

2nd Group:
1/2 cup Water
1 1/2 Tablespoon Oyster Sauce
1 1/2 Tablespoons Braggs Liquid Aminos (or low-sodium Soy Sauce)
1/8 teaspoon ground Ginger
2 teaspoons minced Garlic
2 teaspoons Arrow Root (or Cornstarch)

3rd Group:
1/2 teaspoon crushed Red Peppers
2 Tablespoons Sesame Oil

2 cups water
2 Tablespoons butter, optional


In a medium Mixing Bowl combine the 1st group of ingredients: Beef Dices, Red Peppers and Asparagus.  Pour 1 3/4 cups water and let it sit 10 minutes to rehydrate – Do not drain the water. 

In another small Mixing Bowl or measuring cup get your sauce ready by combining the 2nd group of ingredients: 1/2 cup water, Braggs Liquid Aminos, ginger, garlic & Arrow Root.

In a medium saucepan make your rice following the directions on the can.

Heat a large skillet.  Add your meat mixture and heat through for 1-2 minutes.  Add the 3rd group of ingredients: Crushed Red Peppers, Green Onions & Sesame Oil.  Add sauce mixture and simmer until thickened.

Serve over Rice.

Makes 4 servings

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