Dinner tonight was inspired by 2 recipes in Cooking Light as I combined ingredients from both to create this tasty meal. 4 hours before eating, I defrosted 1/2 a sirloin tip roast in the microwave and placed in the crock pot on low with:
1/2 cup water
1/2 low sodium beef bullion cube
3/4 tsp. five spice powder
3 Tbsp. orange juice
1 Tbsp. lower-sodium soy sauce
2 tsp. rice wine vinegar
1/2 tsp. grated peeled fresh ginger
1 garlic clove, minced
2 colorful peppers, julienne sliced
1/4 cup julienne sliced onion
1 tsp. grated tangerine peel
1 hour before eating, I removed the roast and sliced with an electric knife. First, I sliced thinly across the grain, then again in 1/2 inch wide strips. I returned the meat to the crock pot with fresh asparagus, cut in 2 inch pieces and sliced cremini mushrooms.
On the stove top, I steamed whole peeled baby carrots (from Evans Knob Farm in Bruceton Mills) and then added to the crock pot. To the carrot water on the stove top, I added 1/4 cup instant brown rice with 1/2 tsp. sesame oil, brought to a boil and simmered for 5 minutes.
The beef and vegetables is served over the rice. We enjoyed a fresh fruit cup with strawberries and pineapple. (Added a dollop of Dream Whip). I toasted a slice of 7 Grain Bread from New Day Bakery and spread with Earth Balance buttery spread. I drink a glass of skim milk with most meals.
We still have beef and vegetables for another meal.
Have a great week!