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Greetings from Tink World!
I’ve been at home the last week with the new addition, Juliet. While I thoroughly enjoy holding and cuddling with baby girl, I also love the time I get in the kitchen. So, these next couple of weeks, I’ll be sharing recipes that I’ve tried and loved. Up first, beef and vegetable stir fry. We had this for Sunday’s lunch and my two year old loved it. So, it is sure to please the whole crowd.
What you’ll need:
1 lb. Tink’s Beef Round Steak, thinly sliced
1 red pepper
3 medium carrots
2 cups broccoli
2 cloves garlic
1 Tbsp Garlic powder
1 thumb-sized piece of ginger, peeled & grated
1 bunch cilantro, chopped
Juice of ½ lime
Tenderize steak with a meat mallet or a jaccard and slice in thin strips. Chop vegetables into small pieces. Melt coconut oil in a large skillet. Add vegetables, a shot of soy sauce and sesame oil and stir. Cook on medium heat until vegetables are tender.
Add garlic, garlic powder and ginger. Stir and cook for 30 seconds. Turn heat to medium high. Add steak, another splash of soy sauce and sesame oil. Stir and allow meat to cook. This will take 3-4 minutes.
Add cilantro and lime juice. Stir and cook for 30 more seconds. Serve over brown rice, lo mein noodles or starch of your choice. I served with brown rice, topped with sesame seeds and a bit of sriracha.
This is the first time in a while that I’ve cooked round steak. This cut worked well for this stir fry. It was easy to cook and slice. It turned out great! You do need to take the time to tenderize the steak since this cut tends to be a little tough.
As for markets this week, Team Tink will be back at the Evans Towne Farmers Market on Thursday, April 16. The market hours are 4:30 to 7:00 p.m. Then, on Saturday, April 18, we’ll be at the Decatur Farmers Market from 9 a.m. to 1 p.m. Don’t forget that we’ll have plenty of eggs on Saturday! Plus, there will be plenty of beef and pork options.
Well, that’s all for now. Have a great week. We’ll see you at the market!