Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, February 5, 2011

Spicy Orange Beef with Vegetables

Here’s another recipe from Weight Watchers… adjusted, of course, courtesy of me! This was really yummy. It was the perfect amount of spicy – which melded wonderfully with the sweetness of the orange juice. We really liked this one!


1 lb. sirloin steak, visible fat trimmed – thinly sliced
2 heaping tablespoons corn starch
Grated orange rind from one orange
1 cup orange juice (I used the juice from the orange that I zested, and then supplemented with orange juice from the grocery store – no pulp)
½ cup beef broth
3 tablespoons soy sauce
1 ½ teaspoons chili-garlic sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon grated or minced fresh ginger
1 lb. green beans, cleaned with ends broken off and de-stringed
2 carrots cut into matchstick-thin strips
½ white onion, sliced lengthwise into thin crescent strips.
Olive Oil for frying


Combine the beef with 1 tablespoon cornstarch and orange rind in a bowl. Mix well and set aside.

Prepare the green beans, carrots and white onion; set aside.
In a bowl or cup combine the remaining cornstarch with the orange juice, beef broth, soy sauce, chili-garlic sauce, sugar and sesame oil; set aside.

Heat a non-stick wok or large deep skillet over medium-high heat until a drop of water sizzles. Drizzle and then swirl in some olive oil. Add beef and stir fry until cooked through, 2 – 3 minutes. Transfer to a plate.

Swirl another drizzle of olive oil into the pan, then add the ginger; stir fry until fragrant, about 10 seconds. Add the onions and carrots; stir fry for about 2 – 3 minutes. Add the green beans and continue stir frying for another minute or two, until your vegetables are tender-crisp.

Add the broth mixture, stirring constantly until the mixture boils and thickens, about 1 minute. Add the beef back to the skillet and cook until hot, about 1 more minutes.

Serve over brown or white steamed rice.

Serves 5 – 6 depending upon portion size.

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