Beef and Sugar Snap Stir-Fry

This is what we had for dinner tonight. It was quite good. Smelled very good while cooking. There wasn't much left in the pan when dinner was over - a very good sign.

This recipe has a pretty good list of ingredients. You could easily do some of the prep work a day ahead to save yourself some time. (P.S. way obvious, but serve it with steamed rice...)

Beef and Sugar Snap Stir-Fry
Cooking Light Magazine, July 2009

3 T rice vinegar
2 T low-sodium soy sauce
1 (1 lb) flank steak, trimmed and thinly sliced against the grain
2 tsp sugar
2 tsp hoisin sauce
1/4 tsp salt
1/4 tsp crushed red pepper
2 tsp toasted sesame oil
1 cup chopped onion
1 tsp bottled minced ginger
1/2 tsp minced garlic
1 cup chopped red bell pepper
1/2 c carrots, cut in matchsticks
1 (8 oz) pkg fresh sugar snap peas
1/3 c chopped green onions

Combine 1 T of the rice vinegar, 1 T of the soy sauce and the pre-cut flank steak in a large bowl. Set aside. Combine remaining rice vinegar, soy sauce, sugar, hoisin, salt and crushed red pepper in a small bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Add 1 tsp of the sesame oil. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef in a bowl. Heat remaining 1 tsp oil in pan, still on med-high heat, and add the chopped onion. Saute 1 minute. Add giner and garlic; saute 15 seconds. Stir in bell pepper, carrot and peas. Saute about 3 minutes. Add vinegar mixture and beef to the pan and stir into the veggies. Cook approximately 2 minutes, or until thoroughly heated. Remove from heat and stir in the green onions.

Lasagna in a Bun

Oh, the joy that comes from a meal my children love to eat.

Lasagna in a Bun
thanks to Taste of Home

8 sub or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 T garlic powder
1 T Italian seasoning
1 c ricotta cheese
1/4 c grated parmesan cheese
1 cup (4 oz) shredded cheddar cheese, divided
1 cup (4 oz) shredded mozzarella cheese, divided

Preheat oven to 350. Cut a 'V' out of the center of your rolls. Depending on the kind of rolls you get, you can either hollow it out a little or press down the inside of the roll. Save the pieces for something else. Or not.

In a large skillet, cook the beef and drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.

Meanwhile, in a bowl, combine the ricotta, parmesan and a half cup each of the cheddar and mozzarella.

To assemble, spoon the meat mixture into the buns. I pressed mine in with the back of a spoon to create a well for the cheese. Spoon the ricotta mixture onto the meat. Place rolls on a baking sheet, cover loosely with foil. Bake at 350 for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes.

These are SO good! My children loved them. My husband loved them. I loved them. Totally a keeper. Let me know what you think!!!