Sunday, January 20, 2013

It Is Time...

I started My Kitchen By The Lake in 2010 when I moved to a  lake house in Georgia with my daughter and two dogs.  At that time, everything was new and fun and different and I had the best intentions of keeping this  second  "Just for Fun" blog as a place to share our activities and  easy recipes.
It didn't take long to realize how tough it is to maintain two blogs at once yet it seemed that every time I went to write this note,  more subscribers would come on board and I felt bad cutting them off.  I thought I could do it but, at least for now, I can't. I need to focus on my main blog in the new year instead of spreading myself so thin.  I will, from time to time, drop off something here and, who knows, come Spring life may change and I may change my mind, but I don't want you to depend on it.

Thanks to everyone who has followed My Kitchen By The Lake over the past three years. Please come over to my primary blog Lindaraxa and subscribe for free.  It is fun over there too!

Julieta and Lucy

Tuesday, January 15, 2013

Beef Stir Fry With Peppers

This popular recipe comes from one of my favorite food blogs, Rasa Malaysia . Quick, easy and perfect for any day of the week, all the ingredients should be right in your pantry.

Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal


8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste


1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar


1. Marinate the beef with all the Marinade ingredients, about 15 minutes.

2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.

3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Photo: Rasa Malaysia


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