3/10/2012 Basket - Pepper Steak and Garlic Balsamic Asparagus

Pepper Steak
Uses from this basket: Small sweet peppers
Other produce: Tomato, garlic, onion, ginger

• 1 1/2 pounds beef
• 3 T olive oil
• 1 cup water
• 1 medium onion, cut into 1/4 inch slices
• 2 cloves garlic, minced
• 1 tsp grated ginger root or 1/2 tsp ground ginger
• 2 medium bell peppers or equivalent small sweet peppers, cut into strips
• 1 T cornstarch
• 2 tsp sugar
• 2 T soy sauce
• 2 medium tomatoes
• 6 cups hot cooked rice

Remove fat from beef. Cut beef into 2 x 1/4 inch strips.
Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
Stir in water, onion, garlic, and ginger. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes, adding peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
Mix cornstarch, sugar, and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minutes; reduce heat to low.
Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Garlic Balsamic Asparagus
Uses from this basket: Asparagus
Other produce: Garlic

• 1 lb. asparagus
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly-ground black pepper
• 2-3 cloves garlic, minced

Heat oven to 425. Wash asparagus and snap off the ends. Place in a pan in a single layer.

In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat. Bake for 10 to 15 minutes.