I don’t do nearly enough food and recipes on this blog, and that’s a shame because many of my most loyal readers are food and wine bloggers! That’s the case with Kathryn, “AnotherFoodieBlogger,” whose very simple recipe for an Asian-style beef with veggies looks absolutely marvelous. I haven’t tried this recipe yet but I’ve got it on my list and I can’t wait to taste it. This looks like a very simple but delicious recipe. I’m thinking a non-oaky chardonnay would go well with this as far as wine is concerned. Enjoy!
We had about a half-pound of tri-tip beef leftover that my hubby cooked up on the grill earlier in the week, the daughter was gone, and I needed to come up with something for dinner that was quick and easy. I also had a partial bag of sugar snap peas left in the fridge and a half bag of bean sprouts in the freezer. (Did you know you can freeze bean sprouts? But they need to be cooked after freezing, they won’t be good in a salad or sandwich.)
A quick search on the internet gave me this super-easy meal that was on the table in less than thirty minutes! It’s so quick you’ll want to start cooking your rice before making this, unless you are super-fortunate to also have some leftover rice in the fridge.
Tri-tip Beef with Sugar Snap Peas
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