Can you believe it? After almost six months of being a part of the Craving Ellie in My Belly group, it was finally my chance to pick the recipe! Of course, like any other foodie blogger, I was eager to choose one that most everyone would like. I hope I did a good job. I've been eyeing the Emerald Stir Fry with Beef for a while now. All of the fresh vegetables looked so good that I had to pick it. I was so disappointed after making it the first time for my parents and husband. I
know think it didn't turn out so well because I over cooked the beef. Although Ellie recommended so many minutes (I think it was 3 or something) I ended up cooking it longer because the meat was still pink and it freaked me out a little. I'm used to eating my steaks medium rare, but because I cut the steaks into little strips there was pink on the outside (which is what freaked me out). In the future I would probably grill the steak separately and slice after on a 45 degree angle against the grain. Other than the texture of the steak, the flavor was good and I really enjoyed the vegetable blend. As you can tell from the picture... I decided to make the recipe again!! This time I substituted shrimp for the steak and added seasame seeds for a garnish. The verdict.... awesome! I love this recipe with the tender shrimp and this version instantly became a staple dinner at our house. It's full of flavor and lower in calories than the traditional stir fry. Shrimp is also lean, low in calories and high in protein. It's the perfect substitute for steak and I didn't have to worry about how tender it would be because once they turn pink they are done.
Unfortunately I don't have Ellie's cookbook in front of me because I'm in Dallas for the week on a business trip, but you can find the recipe here.
To make my version of the recipe, thaw the shrimp in cold water. Peel and marinate the peeled shrimp in the sauce mixture (OJ, white wine, soy sauce, rice vinegar, and water). Let the shrimp take a swim, if you will, in the marinade while you stir fry the veggies. After the veggies have done their frying for 3 or 4 minutes, add the shrimp with the marinade and cook for an additional 3 or 4 minutes until the shrimp is pink and the vegetables are tender, but still have some bite. Add the cornstarch mixture and let sit on low heat for a few minutes to thicken. Serve over brown rice. Mmmm.. enjoy!
Thanks to all my CEiMBer's who took the time to cook with me this week. I really hope you liked the recipe and let me know how yours turned out / if you had substitutes of your own.