Not so spicy spiced beef

Like most of the eastern half of America, it's snowing here. We've managed to accumulate a few inches, but I don't think it's going to be anything drastic. On cold days like this, it's great to relax at home with some great spicy foods, or a warm bowl of soup. Today's spiced beef just didn't hit the mark for spiciness, but it was a very hearty meal. The pilaf was pretty good, though I think it could do without the celery. Both are interesting, and I think that they could be slightly tweaked to be made better.


Spiced Beef and Asparagus Stir-Fry
Taken from the Atkins for Life kit.

2 shell or strip steaks 1 inch thick
24 asparagus spears, trimmed
2 tablespoons sesame seeds
24 cherry tomatoes

Marinade:
2 tablespoons soy sauce
1 tablespooon grated fresh ginger
1 large garlic clove, grated
1 tablespoon dry sherry
1 1/2 teaspoons preserves (apricot or orange are good)
1 1/2 teaspoons sesame oil
1/4 teaspoon chinese five-spice powder
4 teaspoons canola oil

1. Remove fat from edges of steaks, cut crosswise into thin strips
2. Combine all marinade ingredients in a bag or dish. Add beef and toss to coat. Allow to marinate for one to 4 hours.
3. In nonstick skillet or wok, heat 1 teaspoon of oil over high heat. Add 1/3 of beef at a time and coook till no longer pink. Move to bowl and cook other two portions of beef.
4. Add another teaspoon of oil to skillet and toss in asparagus and sesame seeds. Stir fry for 3 minutes. Add tomatoes to heat through. Pour beef and juices back into pan and stir all ingredients together.

Brown Rice Pilaf
Taken from the Atkins for Life kit.

6 tablespoons of butter, divided
1/2 cup brown rice
1 cup, 2 tablespoons water
4 stalks celery, peeled and thinly sliced
1 teaspoon salt, divided
20 oz white or cremini mushrooms, sliced
1/4 teaspons black pepper
1/2 cup walnuts, coarsely chopped

1. In small saucepan melt 1 tablespoon of butter over medium heat. Add rice and celery and cook for 5 minutes until rice betins to brown slightly. Add 1 cup plus 2 tablespoons of water and 1/4 teaspoon of salt. Bring to boil, reduce heat to simmer. Cover and cook till all liquid is absorbed. Remove from heat and let stand for 5 minutes.
2. In large skillet, melt remaining butter over medium heat. Add mushrooms and remaining salt. Cook until mushrooms turn brown and all liquid has evaporated. Dump mushrooms in with rice.
3. In skillet over medium heat, toast walnuts for 4 minutes until golden.
4. Add walnuts in with rice and mushrooms. Stir to combine.

The only change I would suggest making to the pilaf is cutting the amount of the celery. I personally only like using celery as a spice, not a main ingredient. It makes a great mirepoix, but isn't really good for much else in my book. For the beef, I think I'll make it next time with broccoli or some other green veggie. The asparagus didn't seem to cook through as much as I would have wanted. I love asparagus, but its flavour seemed to overpower the sesame and ginger flavours. I'll also add something to the marinade to give it some more heat. Maybe some red pepper flake, or a dash of ground red pepper.

Try it! You might like it...or maybe you'll order pizza!