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March 6, 2015 by Tammy

Stout, Beef, and Cabbage Stir-Fry….Perfect For St. Patrick’s Day & $10 Or Less Meal

I was hunting for a new recipe to try for St. Patrick’s Day but I didn’t want the usual corned beef and cabbage meal. I saw this recipe in Better Homes and Gardens (March 2013) and it sounded St. Patrickish, looked delicious, cooked in 30 minutes and I thought I could get it in as a $10 or less meal so I had our fashion contributor Ashley come on over and cook it up with me. It was super easy and did it taste good? Well, after we filmed I went to change for the next video (it takes me less than 5 minutes because I  have everything planned ahead of time…I HAVE to preplan because it can take me as long to put an outfit together as it does to cook a meal!) I got back to the kitchen and this had ALL been eaten! In less than five minutes. I do believe Ashley and Trig enjoyed it!

You want to make sure you buy stout for this in order to get that “robust” flavor. I did get my steak on sale when it was “buy 1, get 2 free” at Albertsons (which usually happens every 4 to 6 weeks and I stock up). Honey cuts the bitterness in the beer-taste the sauce and add a little more honey if needed to reach the right balance for you.

STOUT, BEEF, AND CABBAGE STIR-FRY

Start To Finish: 30 minutes

Serves: 4 for approx $8.89

Ingredients:

  • 12 oz extra-stout beer
  • 2 to 3 tablespoons honey
  • 2 tablespoons tomato paste
  • 1 tablespoon brown mustard
  • 1 teaspoon caraway seeds, crushed
  • 8 1-inch wedges cabbage
  • 1 cup peeled baby carrots, halved or cut into 1/2-inch chunks
  • 2 tablespoons olive oil
  • 1 lb beef sirloin steak, cut into 3/4-inch-thick slices
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon all-purpose flour
  • fresh flat-leaf Italian parsley leaves (optional)
  • salt and black pepper

Directions:

In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seeds, and 1/2 teaspoon each salt and cracked black pepper; set aside.

Place cabbage and carrots in a 2-quart baking dish; add 2 tablespoons water. Microwave, covered, on 100 percent power (high) 8 to 10 minutes or until crisp-tender, stirring once. Set aside and keep warm.

Meanwhile, in a very large nonstick skillet heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.

Add onion to skillet. Cook, stirring occasionally, 4 to 5 minutes or until tender. Pour beer mixture into skillet. In a small bowl, stir together 2 tablespoons water and the flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbly.

Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley leaves, if desired.

*Each serving: 365 cal, 12 g fat, 68 mg chol, 532 mg sodium, 30 g carb, 6 g fiber, 29 g pro.

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