The gorgeous sun is shining here and making for a great day to get your minds thinking about Spring recipes. This idea came about today at lunch.

We only had a limited amount of time between classes and seriously needed some good food to make it through the rest of the busy day. So we ran by the grocery store to pick up fresh veggies and headed to the kitchen.

 Literally this recipe took us 10 minutes to create and prepare. It is super quick and very delicious!

Beef & Veggies, Just in Time for Spring

¾  lb Sliced Beef (any steak cut you have on hand will be great)
1 Cup Shredded Carrots
2 Cups Chopped Bok Choy (can be substituted by cabbage)
½ Yellow Onion Chopped
1 Yellow Squash Sliced
Salt & Pepper
1-2 T. Balsamic Vinegar
½ Stick Butter

Melt the butter in a large skillet.  Then course chop about ¼ a bundle of bok choy.  Add all but the leaves (just like you would celery, you cut off ½ inch up from the base).   Also add the onion at this time and start reducing.

Cook for 3 min and then add carrots.  Slice up the steak and squash then add to the skillet.  Continue reducing the veggetables.  If you need it, add a little oil to guard against sticking.

Cook for 5 min, or until the steak slices are cooked to your degree of doneness. Right before serving, add the green leafed portion of the bok choy as well as the desired amount of balsamic vinegar. (It adds flavor so add as much as you want.) Continue to stir and let the bok choy wilt for a minute.

This is a great one skillet meal that is yummy and light so you won’t feel sleepy afterward, but will have all the energy provided by the protein in the steak.

Beef & Veggies Just in Time for Spring Costs:
$3.00 – Steak
$0.40 – Carrots
$0.75 – Bok Choy
$0.87 – Squash
$0.20 – Yellow Onion
Total = $5.22
Cost Per Plate = $2.61 

Gather your family and head to the front porch to enjoy the sunshine.  The only thing that could have made this meal better for us today would have been a cabin porch on a summer day enjoying the music of the river and songs of the blue jays.  Have a great Wednesday everyone!