When it comes to our meals for the week I am really strict, working to really stay within a tight budget ($100/week for all of our food and household items). I try to stay really specific about what I’m making so that when I get to the store with my list I know that I won’t be buying extra stuffjust in case I want to make something with it.
That’s a real problem for me. And that’s exactly why it’s really a good thing that I don’t have a Trader Joe’s or a Central Market close by. I’m 110% sure the budget would fly out the window if I had access to either one..
Anyway, the other week I found some thinly sliced roast on sale for a beef stir-fry that I had written on my list, but as fate would have it I forgot about 50% of the other ingredients I needed to make it. DOH.
Luckily I remembered that Cooking Light has about a bajillion recipes that are completely available to the public. They’re healthy, simple, and truly delicious. So I plugged in the words, “Asian steak” into the search engine on their site and found a Spicy Asian Marinated Steak recipe that I had all of the ingredients for.
Oh, and I had a spaghetti squash yelling, “EAT ME!” from the fridge. Put two and two together and you have a ridiculously simple, awesome, and FLAVORFUL dinner!
You can find the marinade recipe here: Spicy Asian Marinated Steak. The only difference was that I didn’t have flank steak, I had thin sliced roast, but it still worked great to tenderize and flavor the meat.
You can find the absolute best way to roast a spaghetti squash here. Really, so easy, and I’m doing it again tonight!
To put it all together, pan-sear the marinated steak, do a chiffonade of fresh spinach, and serve over the cooked spaghetti squash. If you have a few extra minutes I’d recommend boiling the marinade (you had raw meat in it after all) until it reduces a bit and drizzling over the mixture. Devour!