If you are like me, you have a few select dinner recipes in your repertoire that you do well and that the kids will eat and thatâ€™s what you make. You cycle through your repertoire and then recycle again but it gets boring real quick.Â
My husband and I are foodies and love trying new things. Once we had kids, we kept right on making exotic dishes for a while and then the girls discovered two things that changed our lives forever 1) the word no 2) chicken nuggets. Since then, itâ€™s been like pulling teeth to get them to try new things.
We have a strict â€œtry everything twiceâ€ rule in the house when it comes to food. Believe me, I am the living example; I tried kidney bean salad this week (twice), first and last time ever. Iâ€™ve eaten rattlesnake, goat and alligator and I prefer all three to kidney bean salad but if I want the girls to adhere to this rule, so should I.
Iâ€™ve been searching for foods that are a little more versatile than chicken nuggets and pasta that the whole family can enjoy together. I want the girls to be adventurous in their food choices and open minded in life in general. I think itâ€™s my job to teach them that different is not bad, itâ€™s just different, and in a lot of cases, itâ€™s more awesome than you could have imagined.
I found this recipe for Beef, Broccoli & Bok Choy Stir-Fry in a magazine and I had to try it. The girls are kind of addicted to Panda Expresses orange chicken and anyone whoâ€™s had it knows, though it may be tolerable, it is so unhealthy and, quite frankly, a poor excuse for Asian cuisine. If you want to try an alternative to fast food Asian Cuisine, with only 449 calories per serving, this recipe is awesome.
Prep: 15 minutesÂ Cook: 45 MinutesÂ Serves: 5
- 1 Â¼ cups black rice (dry)
- 1 pound grass-fed boneless sirloin steak
- 1-cup low-sodium beef broth
- 1-tablespoon cornstarch
- 1 Â½ tablespoons low-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon fresh ginger, minced and peeled
- 3 garlic cloves, minced
- 1 cup red bell pepper, cut into strips
- 2 cups oyster mushrooms, trimmed and cut in half
- 2 cups broccoli florets
- 4 heads baby bok choy, coarsely chopped
- Cook black rice according to package directions.
- Trim fat from steak. Cut beef into thin slices.
- Whisk together broth, cornstarch, and soy sauce in small bowl. Set aside.
- Heat oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 1 minute. Add beef and stir-fry 2 minutes. Add red peppers, mushrooms and broccoli and stir-fry 3 minutes. Stir in cornstarch mixture; sautÃ© 2-3 minutes. Add bok choy and stir-fry 1 minute.
- Serve over rice with Â¾ cup shelled edamame, cooked, plus a pinch of iodized salt. Enjoy with your family.
What recipe have you used at home to replace a favorite fast food so that you can offer your family a healthier choice and greater variety?
Photo Credit: Adie Reed