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Ginger-Garlic Beef Stir-fry |
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2 servings 
½ pound top round or flank steak, thinly sliced against the grain
3 garlic cloves, minced
3 tablespoons freshly grated ginger
5 tablespoons low-sodium soy sauce
1 good-size head broccoli (or 1 package frozen broccoli, thawed)
3 tablespoons packed brown sugar (or less, if you prefer a less sweet dish)
3 tablespoons oyster sauce
1 tablespoon vegetable oil
Combine the beef, garlic, and ginger in a small bowl. Add 3 tablespoons of the soy sauce, stir well, and marinate for at least 10 minutes or up to one hour.
Chop the broccoli into small florets.
Mix together the sugar, oyster sauce, and the remaining 2 tablespoons of soy sauce in a small bowl.
Heat the oil in a wok or skillet over medium-high heat. When the oil begins to sizzle, add the beef and its marinade. Sauté the beef, stirring often, until browned.
Add the broccoli and cook for 3-4 minutes, until tender.
Pour in the soy sauce mixture. Continue to cook, stirring often, until the sauce is hot. Serve hot with rice. |
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Creamy Mushroom-Asparagus Pasta |
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4 servings
8 ounces penne
14 asparagus stalks, trimmed and cut to 1 ½ -inch lengths
2 teaspoons extra-virgin olive oil
2/3 cup finely chopped onion
10 mushrooms, wiped clean and quartered
1 cup sliced ham, cut to approximately the same width and length as asparagus
1 cup light cream, or half-and-half
Salt and freshly ground black pepper
Bring a large pot of water to boil. Salt the water and add the pasta; cook according to the package directions. Drain and set aside.
Place the asparagus in a pot and fill with ¼ to ½ inch of water. Bring to a boil, reduce heat, and steam, covered, until the asparagus is tender, 7-10 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and sauté until it is translucent. Add the mushrooms and ham, and cook until the mushrooms have released their liquid, about 8 minutes.
Add the asparagus to the skillet and pour in the cream. Continue to cook over low heat until the sauce thickens, about 8 minutes. Season to taste with salt and pepper. Pour the sauce over the drained pasta and mix well. Serve immediately. |
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Health Department Offers Summer Walking Program |
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Back by popular demand, the 3rd annual Walk for Wellness Program will run from June 1 – June 30, 2010. This program is for people of all levels of fitness and physical activity – for those who haven’t worked out in years, for elite athletes, and for everyone in between. To remain physically active throughout the summer, Loup Basin Public Health Department is encouraging people to commit to walking 10,000 steps a day.
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