Dinner with an Asian influence

Today I feel like dinner with an Asian influence. My crab rangoons and stir fried beef and vegetables are the perfect and easy. For the stir fry, my son loves Broccoli so this is great. If you are not a fan of broccoli then shredded carrots, green beans or bell peppers and onions make great substitute. Remember not to cook the beef too long as the flank steak tends to get tough and chewy. Enjoy!

Crab Rangoon

1 pkg. of wonton wrappers.

¼ cup cream cheese

¼ cup crab meat drained and flaked

¼ teaspoon of Worcestershire sauce.

¼ clove of garlic paste Oil to fry

Mix crab meat, cream cheese, Worcestershire sauce, garlic paste in a bowl. Place a small amount on the center of the wonton wrapper fold over into a triangle, and seal the edges with egg white. Place in a plate covered with a wet kitchen cloth as they tend to dry out. When ready heat oil and fry till golden brown.

Stir Fried Orange Ginger Beef

3/4 pound beef flank steak, cut into strips

2 teaspoons cornstarch

3 tablespoons orange marmalade

3/4 teaspoon ground ginger

1 tablespoon canola oil

1 (10 ounce) package frozen broccoli florets, thawed

1/4 cup soy sauce

2 cups hot cooked rice

1/4 cup roasted peanuts

Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade and ginger; stir until well blended.

Heat oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low.

Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently.

Serve over rice; sprinkle with peanuts.