I was productive over the weekend and finally got through an eight-inch stack of magazines that had been pushed around the kitchen counter for the past, um, two places that I have lived.
There were several good finds, including an “America’s Test Kitchen 30-minute Suppers” from summer of 2010. I found the recipe for Spicy Beef Lettuce Cups particularly interesting - who doesn’t like a good lettuce wrap right?
I’m always suspicious of 30 minute meals, but this one was as advertised. Whisk together some oyster sauce, sherry, and water, saute some ground beef, saute the red pepper and ginger, and then stir it all together with some oyster sauce and Asian chili-garlic sauce. Our sad little Kroger didn’t have Bibb lettuce, so I had to use romaine. I also had to google how to substitute powdered ginger for fresh ginger. Damn Kroger.
Let’s just say the skillet was scraped clean. Next time I’ll make the extra effort and find Bibb lettuce, because the romaine hearts were not large/sturdy enough. The meal seemed delightfully low carb too, well, until I made some sticky rice. Next time I’ll try the sesame-scallion noodles.