How To Prepare
Heat oil in wok or deep pan. Add ginger, sherry and marinade. Stir-fry beef until tender. Remove.

Add leek and garlic to wok. Stir-fry for 1 minute. Add noodles, cooked squash and broccoli. Stir-fry for a further 3 to 4 minutes. Add beef. Stir through gently. Serve immediately.

Beef and Orange Winter Squash Noodles

Servings

Ingredients

3/4 Tbsp oil
2 Tsp grated fresh ginger
1 1/2 Tbsp dry sherry
3/4 Tbsp Mrs. Dash Teriyaki Marinade
16 oz lean beef stir-fry strips
1 leek, thinly sliced
2 cloves garlic, crushed
7 oz rice noodles
2 cup diced orange winter squash (such as butternut), cooked
2 cup broccoli florets, lightly cooked

Servings

Ingredients

3/4 Tbsp oil
2 Tsp grated fresh ginger
1 1/2 Tbsp dry sherry
3/4 Tbsp Mrs. Dash Teriyaki Marinade
16 oz lean beef stir-fry strips
1 leek, thinly sliced
2 cloves garlic, crushed
7 oz rice noodles
2 cup diced orange winter squash (such as butternut), cooked
2 cup broccoli florets, lightly cooked

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How To Prepare
Directions:

In a Dutch oven, or large pot, sauté the onions over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.

Add the beef stock & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 bowls and serve (no cheese or bread…it doesn’t taste as good as a hot body looks and feels anyway!

Onion Soup

Servings

Ingredients

Servings

Ingredients

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