~beef & veggies stir-fry~

1 lb. fresh Asparagus
12 oz. Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp.Vegetable Oil, divided
4 Med. Carrots
1 each Red and Yellow Bell Peppers, cut in ½” strips
1 cup Sliced White Mushrooms (optional)
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Quinoa

Trim off asparagus ends and cut spears into 1″ pieces.
Peel carrots and slice diagonally into ¼” coins.
Set both aside.
Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
Heat remaining oil in a large skillet or wok over medium-high heat until very hot.
Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
Add remaining vegetables and stir-fry 3 minutes.
Serve immediately over cooked brown rice or quinoa.

~ BBQ Chinese Chicken Lettuce Wraps~

This recipe is stolen from Rachel Ray :) 

What you need:

2 cups, 4 handfuls, fresh shiitake mushrooms (optional - my man HATES mushrooms) 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped3 scallions, chopped3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market1/2 large head iceberg lettuce, core removed, head quarteredWedges of navel orange -- platter garnish

What to do: 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.Preheat a large skillet or wok to high.Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.