Orange Beef Stirfry

We are loving chinese food lately at our house.

Maybe it's because I discovered that I love sweet peppers. They were one of those vegetables that I detested strongly as a kid but now, I can't go to the grocery store without buying some to snack on.  So yummy.

Or maybe it's because I got a rice cooker for Christmas from my sweet kiddos.  They were so excited to have me open it, especially my youngest.  He totally loves kitchen gifts too. I have loved having it and can't believe I survived this long without one.

No mess on the stove from it boiling over, no constantly watching it, no burned rice at the bottom, and it can cook up to 20 cups of cooked rice.  Amazing.

I love finding lots of ways to use my rice cooker (and to use my new favorite ingredient--peppers).  This recipe fit both my criteria and is a keeper.  The entire family loved it and it definitely goes on my rotation schedule.  Plus it is very quick to throw together and tastes fantastic. This and Broccoli Beef are my go to favorite Chinese recipes.

Orange Beef Stirfry

(click here for printable version)

*Note: Your cut of steak is very important.  The nicer and the fresher the cut is, the better your meat will taste.

1 tsp freshly grated orange zest
1/2 cup orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tsp beef bouillon granules (or 1 cube beef bouillon crushed)
12 oz skirt steak or flank steak (see note above)
2 tsp canola oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1 cup chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into thin strips
1/4 cup water

1. In a small bowl, whisk together the orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.

2. Thinly slice the beef across the grain (very important). Lightly salt and pepper beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally, about 2-3 minutes. Remove the beef to a plate.

3. Add the remaining oil to the pan. Add green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add chopped broccoli, carrots, and red pepper. Add water, cover the skillet, and cook until the vegetables are tender but still firm, 2-4 minutes. Stir in the cooked beef. Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice immediately.  Enjoy!

Source: Mel's Kitchen Cafe

The Best Broccoli Beef

 Sometimes I get a major craving for chinese food.  Living where we do (small town Idaho) the chinese food is pretty good.

It's nothing to write home about but it's not bad. 

Every time we go on vacation we usually end up at PF Changs sometime in the midst of our trip because I love their food.  On a side note is PF Changs authentic chinese food?  I am of the opinion that it's americanized but since I live in America I'll claim it as chinese because frankly I don't really want to eat salted duck eggs.

I  have two favorites at PF Changs, lettuce wraps and the broccoli beef.  I always think I am going to branch out but EVERY time I resort back to these favorites.  

Because of that I am always looking for copycat recipes or even something better to make at home.  Well ladies and gentlemen, I think I have found THE one.  This broccoli beef was amazing!!!  The hubs and I thought we had almost died and gone to heaven.  This definitely a keeper.  So delicious :)

The Best Broccoli Beef

(click here for printable version)


Sauce:
1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: Mel's Kitchen Cafe via America's Test Kitchen

Asian Lettuce Wraps (chicken)

Hey I have a Facebook page now, come check it out!

 Oh wow!  I think summer has finally showed up in Idaho, yeah!

One of my favorite things to do is sit on my deck watching the kids play while I drink an ice cold diet coke and read a book--I know, I'm multitasking, but what mother doesn't?

I've mentioned before that I love diet coke and it's all my mother's fault!  Sorry Mom but it's true and not a bad thing, right?

I especially love diet coke on a hot afternoon.  Lounging on the deck and drinking, ahhh...life couldn't get much better in my book!

 The other thing I love on hot afternoons is not using my oven.  If I can get away with not turning it on at all, it's a good day at our house because that means I found some other way to cook dinner or a new recipe that doesn't involve the oven.  I am always trying things on the grill or using the crockpot (I stick it in my garage).

This wonderful recipe is one we eat a lot in the summer.  It says fresh and cool to me, which is perfect when it's 100 degrees outside.  Using the skillet doesn't warm up your house plus I love the tip they give of making your own ground chicken.  I used my food processor and it worked like a dream!

Asian Lettuce Wraps (chicken)

(click here for printable version)

2 t. canola oil

4 cloves garlic, minced

1 T. minced fresh ginger

1 lb ground chicken*

3 oz. mushrooms, finely chopped (about 8 small mushrooms and this is optional--my kids won't eat mushrooms so we left them out)

1/2 t. kosher salt

4 c. bagged coleslaw mix or thinly shredded cabbage

1 8oz can sliced water chestnuts, drained, rinsed, and finely minced

1/2 c. thinly sliced green onions

4 T. soy sauce

1 t. sesame oil

1 lemon, zested and juiced (about 3-4 T. juice)

1/2 t. sriracha or other hot sauce (this is optional but I recommend adding a small amount because it gives it great flavor without being too hot)

1/3 c. roughly chopped cilantro

1-2 heads iceberg lettuce (we used whatever was in the fridge)

*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping Sauce

4 T. soy sauce

4 T. rice vinegar

3 T. water

2 t. honey

1-2 t. finely minced fresh ginger

1.  Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through (if you have extra liquid, pour some it out so the chicken is cooking but not boiling). Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, zest from the lemon, lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.

2.  To prepare dipping sauce, combine all ingredients and whisk to combine.

3.  To serve, carefully remove the individual leaves from the head of lettuce.  Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 c. chicken mixture which makes 14-16 lettuce wraps.

Source: Best Bites

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Thai Orange Beef Skewers

One thing you should know about farmers: they always know what the weather is and will be.

I didn't think of it much until I got married.  It was very routine in my house growing up.  You always watched the news and it was pretty much only for the weather.  

One would often hear, "Quick we don't want to miss the weather" in my house.  We would all run, turn on the TV and watch the weather section.  Then the tv went off and everyone went to bed.  

Everything centered around this important bit of information.  Why?

Because whatever you needed to do depended on the weather.  Because my family are hay farmers it mattered even more.  Everything changed depending on what that weatherman said (and sophisticated weather data hanging around the house).

So naturally when I got married, I did the same thing.  I couldn't go to sleep until I had watched the weather and I even had a thermometer that sat outside and would relay inside all sorts of weather information.  My husband loves to tease me about it.  He even knows to put a weather chart on my google homepage so I can always see what the weather is.

I am better now.  I can actually go to sleep without watching the news but still I love to know the temperature outside.  Especially on days like today.

We went from having sun to sprinkles to wind to pouring rain to thunder to hail and then back to rain in a matter of minutes.  Idaho weather is so fickle, but hey we at least have moisture.  Another very important thing farmers always know, but hey that's a different post!

On to these skewers.  We love to put pretty much everything on skewers especially as summer comes around.  This one was very delicious.  It was mild enough that my kids loved it but very tasty.  If you have great weather enjoy your barbecuing, I'm afraid we have to wait awhile for that here!

Thai Orange Beef Skewers

(click here for printable version)

1 orange

1/4 c. soy sauce

1/4 c. seasoned rice wine vinegar

1 T. honey

1T. sesame oil

1 t. ground ginger

1 t. coriander

4 cloves garlic

2-4 t. Sriracha chili sauce (in the Asian aisle--has a rooster on the bottle)

1 1/2 lb flank steak

1.  Zest your orange and add all of the zest to a medium bowl.  Cut the orange in half and add all of the juice to the bowl, at least a 1/4 c.--if you have more that is fine. To the orange mixture, add the soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic.  Then add Sriracha to your liking, I used 2 t. so it would be child friendly.  Whisk the marinade until combined. 

2. Cut the flank steak across the grain into about 1/4" slices, this will soften the steak and make it tender.

Preheat your grill.  Take your skewers, pre-soaked if you're using wood/bamboo ones, and thread on the strips of meat, just like you're stitching. Place them on the grill.  Cook for 2 minutes and flip.  They cook very quickly so watch carefully.  Overcooked flank steak is very chewy.  Serve immediately.  Enjoy!

Source:  Best Bites

Cashew Chicken

This recipe was so quick and easy and so yummy.  The secret is to get a good hoisin sauce.  You might have to ask around or try it by trial and error.  I use the one at WinCo (it's found in the Asian section) and it turned out well.

1 1/2 lbs. chicken breasts, cubed in bite size pieces

2 T. cornstarch

3/4 t. salt

1/4 t. pepper

2 T. canola oil

6 garlic cloves

8 green onions, white and green parts divided

2 T. rice vinegar

3 T. hoisin sauce

1/4 c. water

3/4 c. cashews

White rice, cooked

* In a ziploc bag, place cornstarch, salt, pepper and chicken pieces.  Shake until all pieces are coated.  Heat oil in large non-stick skillet, add chicken, garlic and white parts of onions.  Cook until chicken is browned and cooked through.  Then add vinegar, cook until evaporated, about 30 seconds.  Add hoisin sauce and water.  Stir until chicken is coated.  Remove from heat, add cashews and green onions.  Stir and serve immediately over white rice.

General Tso's Chicken

I found this on Family Favorites Recipes and tried it.  My husband loves Chinese food so we love to try  new
 recipes.  This one was really good, a little spicy for my likeness so feel free to alter the cayenne pepper.

1 lb chicken breasts, cubed in 1-inch pieces

1/3 c. flour

4 T. vegetable oil

1/4 c. sugar

1/4 c. soy sauce

1/4 c. unsweetened pineapple juice

1/4 c. white distilled vinegar

2 cloves garlic, minced

1 t. ginger, finely grated

1/8 t. cayenne pepper

1 T. cornstarch

3 T. water

* Wash chicken with cold water and pat dry with paper towels.  Put flour and chicken in ziploc bag, shake until chicken is well coated.  Heat oil and fry chicken over medium heat until golden brown and crispy.  Drain on paper towels and keep warm.

*  Meanwhile for sauce, in saucepan, over medium heat, combine sugar, soy sauce, pineapple juice, vinegar, garlic, ginger and cayenne pepper.  Whisk until sauce is smooth and sugar dissolved.  Combine cornstarch with water and slowly add to sauce, stir until desired consistency.  Pour over chicken.  Great served with rice or fried rice.

Sesame Noodles

This is a simple, yummy pasta that is perfect for chinese dishes or just as a side dish.  It is very mild and our kids even liked it.

1 16 ounce package pasta noodles ( I used spaghetti)

6 garlic cloves, minced
6 tablespoons sugar
4 tablespoons olive oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
6 green onions, slice (opt.)
1 teaspoon sesame seeds, toasted (opt.)
* Cook pasta according to the package directions. When pasta has finished cooking, drain and put into a large serving dish.

* While pasta is cooking, in medium saucepan over medium-high heat and add olive oil, garlic, vinegar, sugar, soy sauce, and sesame oil. Bring to a boil and stir until sugar dissolves. Remove from heat and pour sauce over pasta and toss to coat. Garnish with green onions and sesame seeds.  To toast sesame seeds, place in glass baking dish in 400 degree oven for several minutes.  Watch very carefully, they will burn quickly.

Gyoza

Hope all of you had a wonderful new year.  We had a Japanese feast for our party and it was so yummy!  My father spent several years in Japan and ever since we make this recipe several times a year, it is definitely a favorite.  This makes a large batch so feel free to cut it in half.

1 pd. ground sausage

1 pd. ground beef

1/2 head cabbage, shredded

2 c. carrotts, shredded

5 T. garlic

2 packages square wraps (in our supermarket they are located with the vegetables)

2 T. peanut oil

1/4 c. water

Dipping Sauce

1 c. soy sauce

1 c. rice wine vinegar

1/2 t. fire oil

* Mix sausage, beef, cabbage, carrotts and garlic in large bowl.  Fill a small bowl with cold water.  Put one square wrap in your hand and put a tablespoon of the meat mixture in the middle.

* Dip your fingers in cold water and run it along top two edges.  Fold over and pinch edges to seal.  Lay on cookie sheet.  Repeat until all mixture is gone.

* Put electric skillet on 400 degrees.  Drizzle peanut oil in pan.  Place gyoza in skillet, just like it is in the picture above.  Pour water over gyoza and put lid on.  Let cook 10 minutes.  Shut off skillet and let sit for 4 more minutes.  Remove to platter and serve.  Repeat if there are more gyoza.  For dipping sauce, whisk together soy sauce, vinegar and fire oil (if you like it hotter, add more oil) until completely combined.  We pour it in small bowls and set around table so everyone can reach while they are eating.

Tip:  When cooking the gyoza, DO NOT lift the lid while cooking.  DO NOT turn gyoza over.