Spicy Asian Beef and Stocking Snacks

If there is one thing I have learned after these years in competitive club sports, it's to be prepared and pack snacks!!!  I have a really difficult time paying $5.00 for a Gatorade or $3.50 for a power bar, at a convention center or even an airport for that matter...anywhere, really.  I am teaching the girls about the high price of paying for "convenience".   I think they are starting to understand.  (Although as they see it, if mom is saving money on snacks, it's more money for them to spend at Hollister).  Well, baby steps...

This past weekend, I was determined not to fall into that trap.  I packed individual snack bags for the girls each day they were in Denver.  It worked out perfect!!  Players typically just graze all day and don't want a heavy meal to weigh them down.  The best part was any leftovers from the weekend, can be used by our grazing family throughout the week.

Stocked and Snack Ready

After a very long and exhausting weekend, an easy no nonsense dinner was in order.  I had left all my energy in Denver and wanted something relatively quick and didn't require much thought.

This is a great way to use up any extra veggies that you have in your crisper drawer.  The dish made a lot and was perfect for work lunch leftovers the next day.

Spicy Asian Beef

2 lbs. boneless chuck beef, thinly sliced
2 cups red and orange bell pepper, chopped (about 1" squares)
1/2 medium onion, thinly sliced
1 cup beef broth
2 Tbsp flour
2 tsp freshly chopped garlic
2 tsp salt
1 tsp black pepper
2 tsp. soy sauce
1 tsp Tabasco sauce
1/3 cup freshly chopped parsley
olive oil
butter

In a large saute pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the sliced onions, garlic and peppers.  Saute until just starting to turn light brown.  Remove from pan and set aside in dish.

In same pan (turn burner to medium heat setting) add the sliced beef, season with salt and pepper. Cook meat until lightly seared, but not cooked through. Sprinkle flour over meat and stir.  Cook meat/flour mixture about 5 minutes to cook off the flour taste.

Return the sauteed vegetables to pan with the meat.  Add the beef broth, soy sauce and Tabasco sauce, stir well and cover pan with lid. Simmer on low setting for 20 minutes, stirring occasionally.

Serve over cooked white (or your favorite) rice with fresh chopped parsley.