Beef Stir-Fry

I've mentioned this before, but some of my favorite weeknight dinners are Asian stir-fry dishes (I featured orange chicken and fried rice in older posts). They are quick, easy, and usually pretty healthy. I've made this recipe a couple times and it's always been a big hit. It's a great alternative to take-out and takes virtually no time to prepare. It does require some specialty Asian ingredients (you should still be able to find them at most supermarkets), but they are definitely worth buying because you will want to make it over and over again.

Beef, Mushroom, & Snow Pea Stirfry:

• Heat 1 tbsp. vegetable oil in a large, non-stick skillet.*
• Add 3/4 lb. sliced shiitake mushrooms** and 1 tbsp. minced ginger.
• Cook mushrooms for 3-4 minutes, then add 1 lb. slice top sirloin.
• Stirfry the beef until brown, about 2 minutes.
• Add 1/2 lb. of snow peas, 1 tbsp. sliced scallions, and 2 tbsp. chopped cilantro.
• Cook for a minute, then add 1/4 c. hoisin sauce,*** 2 tsp. chili-garlic sauce, salt, and pepper.
• To serve, divide beef onto plates, garnish with extra scallions and cilantro, and serve with brown rice.

Serves four
*Or wok.
**If no fresh shiitakes are available, substitute white button.
***Asian barbecue sauce, found in the Asian foods aisle of most grocery stores.