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BEEF & ARUGULA PASTA

You can spend all the time in the world cooking in the kitchen making amazing food but you can also do so in a short amount of time too. This is one of those go-to dishes for something quick but elegant. I LOVE using filet mignon for this recipe the most but you can use any kind of cut you like. I’ve tried flank steak and it works fantastic so long as you slice against the grain. Also, if you’re watching your red meat intake, feel free to use chicken breast instead.

I’ve made slightly different variations of this recipe such as caramelized onions or none at all, saute mushrooms for more heartiness. You can replace the arugula with fresh baby spinach instead. It’s just as amazing. And as always, feel free to add or replace with any other of your favorite veggies. There’s no wrong way to make it taste good!

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BEEF & ARUGULA PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water and bring to boil. Cook the pasta according to the directions on the packaging.
  2. In a bowl whisk together the balsamic vinegar, dijon mustard, the remaining herbes de provence, salt and pepper. Set aside.
  3. Cover the steak both sides with 1 tablespoon of herbes de provence, garlic powder, salt, and pepper by patting it firmly into the meat.
  4. In an iron skillet on medium-high heat, drizzle the bottom of the skillet with olive oil and sear the steak on both sides for about 5 - 7 minutes on each side depending on the thickness of the steak. Then, let it finish in the oven at 400 F degrees for about 5 - 15 minutes depending on the thickness. When done, let the steak rest for about 10 minutes.
  5. In a large, deep sauté pan cook the onions in olive oil until they become translucent. Add the sun-dried tomatoes and sauté for another 5 minutes or until the onions are caramelized.
  6. Slice the steak thin into bite sized pieces.
  7. Toss the cooked pasta, steak, and arugula in with the onions and sun-dried tomatoes. Then add the balsamic vinegar mixture together. Drizzle extra virgin olive oil generously all across the top, about 1/4 cup and gently fold everything together until everything is well coated in the balsamic sauce.
  8. Serve with pecorino Romano cheese.

GINGER BEEF STIR FRY

You know as much as I love being in the kitchen cooking all sorts of things, there are those busy days that don’t include test cooking and all I want is something quick and easy to set my days at ease. I’m a big fan of making meals that don’t require a whole lot of time so I can make time for other things in life. Says the moderation queen LOL! Anyways, this dish should only take 20 minutes including prep work. Get your rice cooking first so that by the time you’re done with the meat, it’s ready to go.

Make it spicy with some red pepper flakes when cooking or add Sriracha in the end. Feel free to use chicken or shrimp instead if you prefer. These are such universal flavors that it will go with anything even if you’re vegan/vegetarian and want to use tofu or a bunch of different veggies. The options are endless so make it exactly how you want it!

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GINGER BEEF STIR FRY
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Slice the meat very thin against the grain and place in a large glass bowl.
  2. In another bowl whisk together the soy sauce, sherry, dark brown sugar, arrowroot powder, and ginger. Pour half of the marinade over the meat and mix everything together really well.
  3. Drizzle a couple tablespoons of olive oil in a large skillet over high heat and saute the snow peas and shredded carrot for two minutes.
  4. Remove the veggies onto a plate and add the marinated meat and half the green onions. Let it cook undisturbed for about two minutes then stir. Let it cook for a few more minutes until it's a minute from being cooked through.
  5. Add the snow peas and shredded carrot back into the skillet with the meat, pour the remaining marinade, stir and let cook for one last minute.
  6. Garnish with the rest of the green onions and serve over jasmine rice.
Recipe Notes

To make this a diabetic friendly meal, avoid the rice and replace with additional veggies of your choice. I love adding broccoli and water chestnuts.