Date: Jul. 23rd, 2019 - 1:00 PM
Ingredients
Lime wedge (optional)
Coarse salt or coarse sugar (optional)
1 (6 ounce) can frozen limeade concentrate
¾ cup orange juice
Preparation
- If desired, rub rims of margarita glasses with lime wedge; dip rims into a shallow dish of coarse salt or sugar and shake off excess. Set aside.
- In a blender, combine limeade concentrate, orange juice and grapefruit juice. Cover and blend until smooth. With the blender running, gradually add ice cubes through the hole in the lid, blending until slushy. If desired, tint with a few drops of green food coloring. Pour into margarita glasses. If desired, garnish with citrus slices.
Date: Jul. 22nd, 2019 - 1:00 PM
Ingredients
2 cups raw cashews
¼ cup extra-virgin olive oil
Preparation
- Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.
- Drain the cashews and transfer to a high-powered blender. Add oil, ¼ cup water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 minutes, adding more water, 1 tablespoon at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.
- Transfer the dip to a serving bowl. Garnish with dill sprigs, capers and/or pickled shallots, if desired.
Date: Jul. 21st, 2019 - 1:00 PM
Ingredients
Preparation
- To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
Date: Jul. 20th, 2019 - 1:00 PM
Ingredients
12 ounces fresh or frozen skinless salmon fillet
Preparation
- Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per ½-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
- In a 4-quart Dutch oven, cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
- Add flaked salmon, asparagus pieces and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
- To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber and, if desired, fresh dill sprigs.
Date: Jul. 19th, 2019 - 1:00 PM
Ingredients
1 broccoli crown, trimmed and cut into 1-inch florets (about 4 cups)
½ head cauliflower, trimmed and cut into 1-inch florets (about 4 cups)
2-3 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon white or black pepper
2½ cups low-fat milk
Preparation
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. To add extra flavor to the cream sauce, stir in 1 tablespoon chopped fresh herbs such as thyme, sage or parsley. Or make it cheesy by stirring in ½ cup shredded or crumbled cheese, such as Gruyère, Swiss, Cheddar or blue cheese
- When the vegetables are done, remove from the oven. Preheat the broiler.
- Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
- Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
- Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
Date: Jul. 18th, 2019 - 1:00 PM
Ingredients
Meatballs
½ cup chopped drained roasted red peppers
¾ cup soft whole-wheat breadcrumbs (about 1 slice)
Preparation
- To prepare meatballs: Preheat oven to 350°F. Line a large baking pan with foil.
- In a large bowl, combine roasted red peppers, breadcrumbs, egg, tomato sauce, basil, parsley, salt and pepper. Add ground beef; mix well. Shape meat mixture into 24 meatballs. Place the meatballs in the prepared pan. Bake until an instant-read thermometer inserted in the center of a meatball registers 160°F, about 20 minutes.
- To prepare lasagna: Increase oven temperature to 425°F. Line a large baking sheet with foil. Place pepper quarters, cut-sides down, on the prepared baking sheet. Roast, uncovered, about 20 minutes or until pepper quarters are charred. Wrap in the foil; let stand for 20 minutes. Using a small sharp knife, peel skins from pepper quarters. Set aside. Reduce oven temperature to 375°F.
- Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For filling, in a small bowl, stir together 1 cup mozzarella cheese, ricotta and goat cheese (or Parmesan); set aside.
- To assemble, spread ½ cup of the pasta sauce in the bottom of a 2-quart rectangular baking dish. Layer two of the cooked noodles in the dish. Arrange the meatballs in a single layer on top of the noodles. Add two more of the cooked noodles. Top with the ricotta mixture, spreading evenly. Arrange the pepper pieces over the ricotta mixture. Top with the remaining cooked noodles. Spread the remaining pasta sauce over the noodles.
- Bake, covered, for 50 minutes. Uncover and sprinkle with the remaining ½ cup mozzarella. Bake, uncovered, until heated through, 5 to 10 minutes more. Let stand for 15 minutes before serving. If desired, garnish with fresh herbs.
Date: Jul. 17th, 2019 - 1:00 PM
Ingredients
Preparation
- Cut through the peel on the inside curve of the banana with a paring knife. Peel the banana open from the cut, but leave the banana in the peel. Being careful not to cut through the bottom peel, cut the banana in half lengthwise; then cut crosswise in ¼-inch intervals. Gently mash the marshmallows into the banana, then top with chocolate chips.
- Tear off a 12-inch square of heavy-duty foil. Place the prepared banana in the middle of the foil. Crimp the foil closed.
- Prepare a campfire and let it burn down to the coals. Cook the packet 4 to 6 inches above the coals until the s’more is warm and melty, 7 to 10 minutes. Use graham crackers for scooping. It’s easy to make gluten-free or to cut some carbs—just ditch the graham crackers and scoop this gooey treat up with a spoon instead.
Date: Jul. 16th, 2019 - 1:00 PM
Ingredients
1 – 2-pound butternut squash
1 teaspoon extra-virgin olive oil
Preparation
- Preheat oven to 375°F.
- Cut squash in half and remove seeds. Brush with oil and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, then scoop the squash out of the skin.
- Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about ¾ cup, 13 to 15 minutes.
- Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired. Serve with crisp raw vegetables or toasted pitas for dipping.
Date: Jul. 15th, 2019 - 1:00 PM
Ingredients
1 pound boneless beef sirloin steak, trimmed
2 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
1 tablespoon toasted sesame oil, plus 2 teaspoons, divided
3 cloves garlic, minced
Preparation
- Thinly slice beef across the grain into bite-size strips. Place in a resealable plastic bag set in a shallow dish. Combine soy sauce, lemon juice, 1 tablespoon sesame oil, garlic, ginger and crushed red pepper in a small bowl; pour over the beef. Seal the bag; turn to coat. Refrigerate for 30 minutes, turning the bag once.
- Bring a large saucepan of water to a boil. Cook linguine for 1 minute less than directed on package. Drain, reserving ½ cup of the cooking water.
- Meanwhile, combine broccoli and water in a wok or medium nonstick skillet; bring to a boil over medium-high heat. Cook until the water is evaporated, 3 to 4 minutes. Add onion, pepper and the remaining 2 teaspoons sesame oil. Cook, stirring occasionally, until the broccoli is crisp-tender, 3 to 4 minutes. Transfer the broccoli mixture to a bowl; cover and keep warm.
- Drain the beef, reserving the marinade. Add half of the beef to the hot wok (or skillet); cook, stirring, until slightly pink in the center, 3 to 5 minutes. Transfer to a plate and keep warm. Repeat with the remaining beef; remove to the plate.
- Combine the reserved cooking water and marinade in the wok (or skillet); add the noodles. Cook over medium heat, stirring, just until the noodles are tender and the sauce is thickened slightly, 2 to 3 minutes.
- Divide the noodle mixture among 4 plates or shallow bowls. Top with the beef and the broccoli mixture. Sprinkle with sesame seeds and serve with lemon wedges, if desired.
Date: Jul. 14th, 2019 - 1:00 PM
Ingredients
2 slices lower-sodium, less-fat bacon, chopped
4 cups coarsely shredded red cabbage
1⅓ cups thinly sliced apple
Preparation
- Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Drain on paper towels, reserving drippings in the pan.
- Add cabbage, apple, and onion to the reserved drippings. Cook over medium heat, stirring occasionally, just until the cabbage and apple are tender, 6 to 8 minutes. Stir in vinegar and the reserved bacon; toss to coat. Sprinkle with parsley and serve warm.
Date: Jul. 13th, 2019 - 1:00 PM
Ingredients
8 slices center-cut bacon, halved
1 ripe medium avocado
Preparation
- Cook bacon in a large skillet over medium heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, mash avocado in a medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Toast bread.
- Spread about 2 tablespoons of the avocado mixture on 4 slices of toast. Top each with 4 pieces of bacon, 2 tomato slices, 1 lettuce leaf, ¼ cup sprouts and the remaining toast.
Date: Jul. 12th, 2019 - 1:00 PM
Ingredients
1½ pounds potatoes, cut into ¼-inch slices
1½ pounds sweet potatoes, peeled and cut into ¼-inch slices
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
½ teaspoon white or black pepper, divided
½ teaspoon garlic powder
1 small onion, finely chopped (about 1 cup)
3 tablespoons all-purpose flour
2½ cups unsweetened plain almond milk
Preparation
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss potatoes and sweet potatoes with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.
- When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
Date: Jul. 11th, 2019 - 1:00 PM
Ingredients
1 teaspoon canola oil
1½ cups baby spinach (1½ ounces)
2 large eggs, lightly beaten
Preparation
- Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.
Date: Jul. 10th, 2019 - 1:00 PM
Ingredients
1 cup cold pure coconut water, without added sugar or flavor.
1 cup nonfat vanilla Greek yogurt
Preparation
- Blend coconut water, yogurt, mango, orange juice concentrate and ice in a blender until smooth.
Date: Jul. 9th, 2019 - 1:00 PM
Ingredients
2 tablespoons sweet chili sauce
2 tablespoons Shaoxing rice wine or dry sherry. Shaoxing rice wine is a nutty Chinese spirit made from glutinous rice that adds complex flavor to simple stir-fries and braised meat. Look for it in Asian food markets or in the international aisle of large grocery stores.
2 tablespoons reduced-sodium tamari
2 tablespoons water
2 teaspoons cornstarch
2 ounces thick-cut bacon, cut into ½-inch pieces
Preparation
- Combine chili sauce, rice wine (or sherry), tamari, water and cornstarch in a small bowl. Set next to the stove.
- Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.
Date: Jul. 8th, 2019 - 1:00 PM
Ingredients
2½ cups frozen chopped kale (12 ounces) or 2¼ cups frozen chopped spinach, thawed
2 cups frozen artichoke hearts (9 ounces), thawed and chopped
8 ounces reduced-fat cream cheese, at room temperature
½ cup nonfat plain yogurt
Preparation
- Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.
- Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 3. Sprinkle with Parmesan.
- Bake until starting to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving. Delicious with tortilla chips and carrot sticks.
Date: Jul. 7th, 2019 - 1:00 PM
Ingredients
½ cup red-wine vinegar
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil
Preparation
- Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.
- Combine watermelon, cucumber, feta and onion in a large bowl. Gently stir in ½ cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.
- Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.
Date: Jul. 6th, 2019 - 1:00 PM
Ingredients
3 cups sliced fresh strawberries
Preparation
- Combine strawberries and 1 cup buttermilk in a blender or food processor. Cover and blend or process until very smooth. Transfer to a medium bowl. Stir in shredded lemon peel and the chopped thyme. Cover and chill for 4 to 24 hours to blend flavors.
- To serve, strain soup, discarding the shredded lemon peel and the chopped thyme. Stir in honey. Ladle chilled soup into small bowls. If desired, swirl 1½ teaspoons buttermilk into each serving and garnish with lemon peel strips and/or fresh thyme sprigs.
Date: Jul. 5th, 2019 - 1:00 PM
Ingredients
2 strips bacon, chopped
2 cups small cauliflower florets
2 large cloves garlic, quartered
8 ounces whole-wheat spaghetti
¾ cup low-fat milk
Preparation
- Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
- Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
- Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.
Date: Jul. 4th, 2019 - 1:00 PM
Ingredients
Nonstick cooking spray
10 slices lower sodium, less fat bacon
2 cups chopped cooking apples
Preparation
- Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
- In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
- Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
- Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.
Date: Jul. 3rd, 2019 - 1:00 PM
Ingredients
4 cups stale (but not dry) white bread slices, cut into ½-inch cubes
2 large ripe mangoes, peeled and cut into ½-inch cubes (3 cups). How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.
2 cups fat-free milk
Preparation
- Position rack in the center of the oven; preheat to 350F. Coat an 8-inch square baking dish with cooking spray.
- Toss bread cubes and mangoes together in the baking dish.
- Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
- Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1¼ hours. Serve warm for best flavor.
Date: Jul. 2nd, 2019 - 1:00 PM
Ingredients
1 cup pitted dates
½ cup old-fashioned rolled oats
¼ cup chopped pecans
¼ cup chia seeds
2 medium carrots (about 4 oz. total), finely chopped
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon salt
Pinch of ground pepper
Preparation
- Combine dates, oats, pecans, and chia seeds in a food processor; pulse until well combined and chopped.
- Add carrots, vanilla, cinnamon, ginger, turmeric, salt, and pepper; process until all ingredients are well chopped and a paste begins to form.
- Roll the mixture into balls using a scant 1 tbsp. each.
- To make ahead: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
Date: Jul. 1st, 2019 - 1:00 PM
Ingredients
12 ounces frozen meatballs
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 – 6-ounce package frozen chopped spinach
2 tablespoons white whole-wheat flour
1 cup reduced-fat milk
Preparation
- Prepare meatballs according to package directions.
- Meanwhile, heat oil in a large, broiler-safe skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook, stirring occasionally, until thawed, 6 to 8 minutes. Sprinkle with flour and stir to combine. Add milk and cook, stirring occasionally, until thickened, about 2 minutes. Stir in pepper and nutmeg.
- Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
- Position rack in upper third of oven and turn broiler to high. Broil the casserole until the cheese is browning in spots, 3 to 4 minutes.
Date: Jun. 30th, 2019 - 1:00 PM
Prep time is just 30 minutes but you’ll want to chill the salad for at least four hours to let the lemon and dill flavors develop fully.
Ingredients
3 red potatoes (about 1 pound)
½ cup light mayonnaise or salad dressing
½ cup plain fat-free yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
Preparation
- Scrub potatoes; cut into ½-inch cubes. Cook potatoes in a covered medium saucepan in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
- Meanwhile, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic in a large bowl. Stir in cucumber, scallions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover with plastic wrap or foil and chill for 4 to 6 hours.
- To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.
Date: Jun. 29th, 2019 - 1:00 PM
Ingredients
½ cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1½-2 teaspoons chili-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into ¼-inch strips
Preparation
- Combine ¼ cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chili-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining ¼ cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
