Cutting Corners Beef Dinner

Ingredients: 

1 lb beef steak sliced thin

2 onions sliced

1 green bell pepper sliced

1 yellow bell pepper sliced

4 tomatoes off the vine quartered

1/4 cup chopped fresh ginger

6 cloves garlic chopped

2 tablespoons red pepper powder

1/2 bottle of Kikkoman Orange sauce

Salt and pepper to taste

1/2 cup of water

Vegetable oil

Let your beef slightly unthaw. It’s easier to slice it thin that way. In a large wok on medium, saute onions, garlic, ginger, and peppers in vegetable oil. Sprinkle salt and pepper. Next add beef and and pour in orange sauce. Continue to toss. Sprinkle more salt, pepper and red pepper powder. Pour in water. Allow it to simmer for a few minutes. Then toss some more. Once the beef and vegetables are almost done finally add the tomatoes. Toss for a couple of minutes and make sure not to overcook them. They should still retain their form. Serve with rice.

Ginger Beef and Chinese Broccoli

Ingredients:

2 bundles of Chinese Broccoli sliced

1 beef roast sliced thin

1 1/2 onion sliced

3 cloves garlic chopped

1 cup ginger root sliced thin

1 cup beef broth

Red cooking wine

1 tablespoon brown sugar

2 tablespoons red pepper powder

1 tablespoon sesame oil

2 tablespoons flour

Black pepper

Sea salt

Ginger powder

Soy sauce

Vegetable oil

Equipment: Large Wok

So today I had a craving for Chinese broccoli. It’s like a leafy broccoli whose stalks have a crunch and tops cook down like other leafy vegetables. 2 bundles should be sufficient for a family of four so that’s what I buy. I have to go to an Asian grocery store (O-mart) in Killeen, to get it because it’s not sold at Walmart or H.E.B. Well worth it though. Pictured below is the broccoli. See how completely different it looks!

I also use a red pepper powder I get from O-mart just as an FYI.

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This is very easy and nutritious to make. Remember stir-fries save working moms lives! Marinade your meat before dealing with the vegetables. Season it with red pepper powder, a little soy sauce, sea salt, black pepper, sesame oil, and a little red wine. Mix in the flour so there is a slight coating on it. Set it aside and prepare your vegetables.

To prepare the broccoli, I chop the stalks off and dice them. Then slice the leafy part. I separate them because they cook at different rates.

Combine your ginger, onions, and garlic in a wok with a little vegetable oil. Sprinkle salt, pepper, and a little soy sauce. Begin to saute them on medium heat for a few minutes.

Then add your broccoli stalks and continue to saute.

After about 5 mins add the meat and stir until its starts to brown and mixes with the veggies. Pour in beef broth and let it simmer. Then finally add the leafy part of the broccoli. Put a cover over it and step away for about 5 minutes. Then remove the top and start mixing the uncooked broccoli in deeper and bring the cooked down broccoli to the top along with meat and veggies. Mix in more salt, pepper, soy sauce and now ginger powder. Once your meat is cooked through and all your broccoli leaves are cooked down you can serve over Jasmine rice.

Chicken and Cabbage

Okay so what inspired me for this recipe? Meh… is just the fact that I think I don’t eat enough cabbage LOL. Yeah there was nothing profound about it. I just was on a big timecrunch because I had gotten off work a bit later and still had to go grocery shopping, cook dinner all before Sabbath. So while I was at work I compiled my grocery list to cut down on the shopping time. Then came the big question what do I do with those boring chicken strips that have unthawed in the sink? 🤔

Hmm… Time…time..

Got it!

A quick sautee with vegetables and rice boom! So here’s the recipe.

Ingredients:

2 lbs chicken strips cut into inch chunks

1/2 a red onion chopped

8 cloves of garlic halfed

1 jalapeño chopped

3 carrots sliced

1/2 head of cabbage sliced in strips

1 cup of sliced mushrooms

3 tablespoons tumeric

Sea salt and pepper to taste

1/2 can of chicken stock

1/2 cup of Mirin or a white wine you have handy

olive oil

1 cup of water

Add olive oil liberally to coat bottom of wok on medium heat. Add garlic, red onions, carrots and jalapeños. Stir and let cook for about 3 minutes. Then add chicken and Mirin. Begin adding salt and pepper to taste. Stir occasionally. Cook until chicken is halfway done. Then add cabbage, mushrooms, chicken stock, water, tumeric, and stir. Mix the ingredients well. Then leave to simmer 20-25 mins. Stir occasionally. Again add salt and pepper. Once the cabbage has cooked down and the chicken is cooked through you can serve. I paired it with rice and that was a win!

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