MEDITERRANEAN BALSAMIC BRAISED BEEF‏

Nutritional Information (Per Serving) :
Calories: 217; Protein: 22 g; Sodium: 206 mg; Cholesterol: 57 mg; Fat: 9 g; Saturated Fat: 2 g;
Dietary Fiber: 1 g; Carbohydrates: 12 g

Yield: Makes 8 servings

 
INGREDIENTS :
 
-  1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
-  1/4 cup all-purpose flour
-  2 tablespoons olive oil
-  1/4 cup balsamic vinegar
-  2 small onions, halved, sliced
-  4 medium shallots, sliced
-  1/4 cup chopped pitted dates
-  1/2 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
 

PREPARATIONS :
 
Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat 

until hot. Brown pot roast ; remove.
 
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are 

dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly 

and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender.

Remove pot roast; keep warm.
 
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
 

STIR-FRY WITH LINGUINE, BEEF AND VEGETABLES

STIR-FRY WITH LINGUINE, BEEF AND VEGETABLES
 
Nutritional Information Per Serving: 

Calories: 520; Protein: 35 g; Sodium: 713 mg; Cholesterol: 59 mg;Fat: 16 g; Saturated Fat: 3 g; Dietary Fiber: 10 g; Digestible 

Carbohydrates: 19 g

Yield: Makes 4-6 servings. 

 
INGREDIENTS :
 
-  3/4 box Dreamfields Linguine
-  2 tablespoons reduced-sodium soy sauce, divided
-  2 tablespoons oyster sauce, divided
-  2 tablespoons white wine, divided
-  1 tablespoon cornstarch
-  2 teaspoons dark sesame oil, divided
-  1 pound beef top sirloin cut 3/4 to 1 inch thick, thinly 

sliced
-  2 tablespoons olive oil
-  3 large garlic cloves, finely chopped
-  1 cup reduced-sodium, fat free chicken broth, divided
-  1 pound Chinese broccoli, cut into bite size chunks or florets
-  1 teaspoon sugar (optional)
-  2 tomatoes, thinly sliced
-  Sesame seeds (optional)
-  Freshly ground black pepper 

 
PREPARATIONS :
 
1 - Cook pasta according to package directions. Drain and return to pan.
 
2 - Meanwhile, in medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and wine. Whisk in cornstarch until 
smooth. Add 1 teaspoon sesame oil and beef; stir to completely coat beef. Marinate, covered, 30 minutes at room temperature. 
(Refrigerate if marinating longer than 30 minutes.)
 
3 - Heat 1 tablespoon olive oil in large nonstick skillet or wok over medium heat. Add garlic; cook and stir until fragrant, 
about 1 minute. Increase heat to medium-high. Add 1/2 cup broth; bring to boil. Add broccoli; cook 3 to 5 minutes until crisp-

tender, stirring frequently. Transfer to plate.
 
4 - In same skillet, heat 1/2 tablespoon olive oil over medium-

high heat. Add 1/2 of beef; cook and stir 2 to 3 minutes or untilno pink remains. Transfer to plate with broccoli. Repeat with remaining oil and beef.

5 - Add remaining broth, soy sauce, oyster sauce, wine, sesame 

oil and sugar, if desired, to the same skillet; bring to boil 
over medium-high heat scraping up any browned bits from the pan. Add linguine; cook and toss 2 to 3 minutes until liquid has almost completely evaporated. Return beef and broccoli to skillet; addtomato slices and sesame seeds, if desired. Toss to combine. Season with pepper to taste.