Caramel Pecan Dream Bars and A Quick Stir Fry

I set a tea in front of my little waterfall because before too long I'll have to cover it. 

Instant Pot Pepper Beef

I had a skirt steak in my freezer from Aldi, and needed a recipe to use it, and I found a delicious one that I adapted to my tastes. I've been busy going to games and watching my grandchildren,  and the Instant Pot comes to the rescue.

Yield: 3-4

Author: Kitty, but adapted from mooshujenne.com

Instant Pot Pepper Beef

I used skirt steak that I had in the freezer, and it turned out so tender in the instant pot.

ingredients:

• 1 lb stir fry beef (or skirt steak)
• 1/2 of a  red bell pepper, cut in strips
• 1/2 of a yellow bell pepper, cut in strips
• About 4 ounces button or baby bella mushrooms, sliced
• 5 tablespoons low sodium soy sauce, divided
• 4 green onions, sliced, and save the green tops
• 3 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1/8 teaspoon ground ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon cooking oil

instructions:

How to cook Instant Pot Pepper Beef

1. Chop bell peppers and green onions. Set aside.
2. Place beef into the instant pot with 3/4 cup water and one tablespoon of the soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes by quick release.
3. Drain juice from beef.
4. Mix together brown sugar,  remainder of soy sauce, ginger, garlic, and hoisin sauce. Stir well.
5. Add the oil to the instant pot, and place the pot in saute' mode.  Add bell peppers, mushrooms,  and green onions to the instant pot.   Stir fry vegetables for about 3 minutes with the beef, scraping the bottom of the pot.
6. Pour in sauce and cook for another 3 to 5 minutes until it caramelizes around the beef.  See NOTE at the bottom.
7. Serve with rice with the green tops of the onions, as garnish.

NOTES:

If you'd like the sauce to be thicker, make a cornstarch and water slurry to stir in after the 3-5 minutes.

Created using The Recipes Generator

 Avery is playing volleyball on her 7th grade team, in the libero position, which is a specialized player in defensive skills, and wear a contrasting jersey color from their teammates. 

 Here's 7th cheering for 7th grade football.   Cissy plays volleyball, too, and was also chosen for the libero position.

 

Riley is playing 10th grade football.  My poor daughter has three games on one night, and can't be at every one. 

I am sharing this with these lovely parties:

Meal Plan Monday

Full Plate

Love Your Creativity Link Party

Quick Summer Stir Fry

 

With the summer heat upon us, I wanted a quick meal to throw together, while waiting for my Mom to fly into Texas from Ohio.  Because of storms, her flight was delayed!  My poor Mom, but she'll be here before you know it.  The point of this recipe is to use whatever fresh veggies you have on hand and throw in some leftover meat or chicken.  The measurements don't have to be exact.   Serve it over some rice and it's dinner!

A bunch of asparagus, tough ends trimmed and sliced into 1" pieces

Some fresh mushrooms

Some sliced onion

About 1 T. Olive oil

About 1 T. butter

A sprinkle of crushed red pepper

A clove or two of garlic, minced

One leftover cooked chicken breast, cut up

Several shakes of soy sauce

Cooked brown or white rice

Heat the olive oil and butter together in a non stick skillet. Add the mushrooms, asparagus and onion, crushed red pepper, and sauté for several minutes, until the asparagus is tender, around 7-8 minutes.   Add the garlic and sauté for about 30 seconds. Add the cooked chicken and add several shakes of soy sauce and heat through.

Serve over the cooked rice and dinner is ready!  I'm saving a plate for my Mom! 

I'm sharing this with:

Make It Pretty Monday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo