Ginger-Lime Beef Stir Fry

This is another recipe from Cooking Light Fresh Food Fast. I just tried this tonight and It Is a Keeper!! If you like spicy, you will love this. And it is quick and easy. I served it with fluffy basmati rice and fresh broccoli.

• 1 T. Sugar
• 1 T. Grated peeled fresh ginger
• 2 T. Fresh lime juice (about 1 lime)
• 1 1/2 Tsp. Soy Sauce
• 1/4 Tsp. crushed red pepper
• 1 T canola oil
• 12 oz boneless sirloin steak, cut into thin strips (I used a large rib eye steak)
• 1/2 C. green onions, sliced diagonally

1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a large nonstick skillet over medium-high heat.
   
3. Add steak; cook 4 minutes or until browned, stirring frequently.
   
4. Remove from heat: drizzle evenly with the ginger-lime mixture.
5. Garnish with onions.

Serves 3

Steak Diane

This recipe for two is perfect for an intimate dinner.
Makes 2 servings

• 2 strip steaks, each about 6 ounces pounded to ¼-inch thick
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 teaspoon vegetable oil
• 3 shallots, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons demi-glace
• ¼ cup Cognac or brandy
• 3 tablespoons heavy cream
• 1 tablespoon minced parsley

1. Season the steaks with salt and pepper. Heat 2 tablespoons of the butter and ½ teaspoon of the vegetable oil in a large skillet over high heat. Sear one steak for 30 to 45 seconds per side (for medium rare), and transfer to a platter. Tent with foil and keep warm. Add the remaining butter and oil, and repeat the process with the remaining steak.
2. Add the shallots and cook, stirring, for 2 minutes. Stir in the mustard, Worcestershire sauce and demi-glace. Tilt the pan toward you and add the Cognac or brandy, then tilt the pan away from you and ignite with a match (be careful!). When the flame has burned out, add the cream and parsley and whisk to blend. Spoon the sauce over the steaks and serve immediately.

Check out Lucy's other blog: Southern Flavor Zone