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Let’s Imagine…

Chinkiang Beef-2

Have you ever wondered what it would be like to no longer feel stressed about getting dinner on the table night after night?

Imagine actually looking forward to cooking dinner at the end of the day.

Imagine preparing dinner being a time for you to relax and unwind rather than another chore.

Imagine having your meal planning done for you so you wouldn’t have to think, you could just get cooking.

Imagine how much more often you’d eat a home cooked meal?

And how much better you’d look and feel…

Well I have good new for you!

All this imagining doesn’t have to be left to your dreams. It could be your new reality.

How do I know this?

I know because I’ve had feedback from hundreds of people who have used my done-for-you meal planning service since I started it early last year. Hundreds of people who are finding it much easier (not to mention more fun!) to get dinner ready.

So why am I talking about it today?

Well I’ve added a new feature to Soupstones Meal Plans.

Yes! It just got better.

A few months ago, I signed up for a monthly membership program with Gabby Bernstein that focuses on teaching how to live a happier, more fulfilled life. I’m totally loving it. The best part is the monthly podcast which I download on my phone and listen to when Fergal and I are out walking or when I’m in the garden.

I just love the little monthly audio update where Gabby shares the tools and principles that have helped in her own life along with her personal stories of what she’s exploring.

It’s brilliant for keeping me inspired and motivated.

Which got me thinking…

Inspiration and motivation things that many people struggle with when it comes to getting dinner on the table. And I love trying new things in the kitchen and pretty much always feel inspired when I cook.

Maybe I could include a monthly podcast for the Soupstones Meal Plans members? Soupstones Square Logo NEW

So I asked my existing members and they gave the idea the thumbs up.

I’m happy to announce that from this month I’ll be releasing a new monthly podcast to accompany the meal plans. An extra bonus where I share the tools and stories from my kitchen that help to keep me excited about cooking, even when I’m tired at the end of a long day.

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To get all the details, just go to:
www.thestonesoupshop.com/soupstones/
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Chinkiang Beef-2

Chinese Chinkiang Beef

Inspired by a recipe by Emma Knowles in Australian Gourmet Traveller. Chinkiang vinegar is one of my favourite ingredients at the moment. You’ll probably need to go to an Asian grocery store or search online to find it. If you do make the effort, I also use it in my Kung Pao Chicken. If you can’t be bothered, no probs, just use a cheap balsamic instead.

enough for: 2
takes: 20 minutes

1 onion, peeled & chopped
2 teaspoons ground cumin
1 teaspoon fennel seeds
450g (1lb) ground (minced) beef
2-6 fresh chillies, chopped
3 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
1 bunch coriander (cilantro), leaves picked, to serve
steamed rice or cauliflower ‘rice’, to serve

1. Heat a little oil in a large frying pan or wok. Add onion and cook over a medium heat until onion is soft but not very browned.

2. Add cumin, fennel and beef. Increase the heat to medium high and cook, stirring often until the beef is really well browned.

3. Add the chillies and stir fry for another minute.

4. Remove from the heat and add the soy and vinegar. Taste and season with extra soy and/or vinegar as needed.

5. Serve beef on a bed of rice or cauliflower ‘rice’ with coriander (cilantro) leaves on top.

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Variations

5 ingredients – Just use the fennel seeds, beef, chilli, soy and chinkiang vinegar.

no chinkiang vinegar? – replace with balsamic – a cheaper one that isn’t too sweet.

vegetarian / vegan – replace beef with crumbled firm tofu or cooked lentils and consider adding a little more soy and vinegar (best to taste before adding more).

more veg – stir fry chopped broccoli, chinese broccoli, green beans or bok choy in a little oil. Remove from the pan then add back in once the beef is cooked.

no coriander (cilantro) – just skip it or replace with mint or basil.

different meat – lovely with pork or lamb. You could also use beef strips instead of minced meat. And will also work with chicken or turkey.

for cauli rice – just grate raw cauli in the food processor. I usually just serve it cold and let the hot meat warm it but you could stir fry it in the pan.

Big love,
Jules x

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ps. Not sure if a done for you meal plan would work for you?

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It’s not for everyone but I’ll let you in on a secret…

There are plenty of people who use their membership to just stay inspired and try new things. As part of your membership you get access to every single one of my recipes (from all my classes, books and the blog) all on the one searchable website. And from May you’ll also get a monthly podcast to keep you inspired and motivated.

Here’s what Laurie said about her experience…

“I’m really enjoying this service. I’ve used other online meal planning services in the past. What I really like about this one is the ability to search the catalog for other recipes and mark my favorites. I confess I rarely use more than two of the featured recipes per week but I definitely repeat my favorites and search for other based on the ingredients I have. I like that your recipes rarely call for obscure ingredients. Or, if they do you give other options. Speaking of the options, I do love all the variations you give for each recipe. Especially since my husband has a nut allergy.”
Laurie – Soupstones Meal Plans & Dinner Inspiration Member

Sound good?

For more details ,
go to:

www.thestonesoupshop.com/soupstones/

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{ 5 comments… add one }
  • Joan 8 May, 2015, 3:27 pm

    Chinese Chinkiang Beef is a must try. I tried cooking this last weekend and the taste was just amazing. Thank you for your recipe. By the way I paired it with the cauliflower rice.

    • jules 11 May, 2015, 1:37 pm

      So glad you liked it Joan!
      Thanks for letting me know
      Jx

  • Carol Cunningham 30 June, 2016, 2:20 am

    I’m in California, and when you write “chillies” I’m wondering what kind you’re referring to. Jalapeños? A milder one?
    Thanks,
    acc

    • jules 5 July, 2016, 2:29 pm

      Serrano would be the closest Carol

      • Katherine 8 March, 2017, 5:55 am

        Poblano peppers work too! This is delicious. Made it on short notice for a friend who’d lived in China for 7 years (and learned to cook there), and he loved it & got the recipe from me!

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