BEEF w/ GINGER AND CARMELIZED ONIONS

BEEF W/ GINGER & CARMELIZED ONIONS

1 ½ lb beef tenderloin or sirloin, cut across the grain into thin strips
5 TBSP soy sauce
2 TBSP Rice wine or dry sherry
2 TBSP Worcestershire sauce
2 tsp Asian sesame oil
½ tsp sugar
½ tsp cornstarch
Freshly ground pepper
2 TBSP corn or peanut oil
1 large yellow onion, thinly sliced
Orange or Yellow bell pepper seeded & sliced
1 TBSP ginger grated
Red pepper flakes (optional)
Steamed Rice, for serving

1) Marinate the beef. In a large bowl, combine the beef, 1 TBSP of the soy sauce, and the wine and mix to coat the beef evenly. Set aside for 10 minutes.
2) Make the sauce. In a small bowl, combine 4 TBSP water, the remaining 4 TBSP soy sauce , and the Worcestershire sauce, sesame oil, sugar, cornstarch, and 1 tsp of pepper and stir to dissolve the sugar and cornstarch.
3) Stir Fry the veggies. Heat a wok or large frying pan over high heat until very hot and add 1 TBSP corn oil. Add the onion and bell pepper and stir fry until caramelized, about 10 minutes. Using a slotted spoon, transfer the onion mixture to a plate. Return the pan to high heat and add the remaining 1 TBSP oil. Add the ginger and stir fry until fragrant, about 10 seconds. Add the beef asnd stir fry just until it begins to brown and is still rare in the center, about 1 minute. Return the onion mixture to the pan. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, about 10 seconds. Sprinkle with red pepper flakes to taste, if desired.
Serve with rice.

PANCIT

PANCIT                                                                                                                                                                                                      prep time: 10 mins
cook time: 20 mins
1 lb ground pork
2 TBSP olive oil
2-3 TBSP soy sauce
6 oz bag frozen cooked peeled shrimp
1 cup chopped green onion
1 cup julienne cut carrots
8 oz pkg rice noodles
Prepare rice noodles as directed on package (sometimes the instructions are in another language…so basically you soak them in hot water for about 5 minutes and then drain in a colander while you cook the rest).
Heat olive oil in a large pan. Add green onion and carrots; stir fry until tender crisp. Add ground pork and brown. Add frozen shrimp and 2-3 TBSP of soy sauce and cook until shrimp is thawed. Add rice noodles to the mixture and stir fry until thoroughly combined, add more soy sauce if necessary for taste. Serve hot.

CHINESE CHICKEN & BROCCOLI (brown sauce)

Chinese Chicken and Broccoli (brown sauce)

Posted by Kristi Fields

3 boneless skinless chicken breasts, partially thawed and cut very thin
3 heads of fresh broccoli

Brown Sauce: ( I doubled the ingredients below)
Cook Time: 5 minutes
Ingredients:

* 3/4 cup beef broth
* 1 tablespoon plus 1 teaspoon oyster sauce
* 1 teaspoon dark soy sauce
* 1/2 teaspoon sugar
* 1 tablespoon cornstarch

Preparation:
Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup. *The doubled recipe yields 2/3 cups

Saute chicken in olive oil.
Steam broccoli til hard tender in microwave.
After chicken is no longer pink, add broccoli and brown sauce.
Heat through.

Serve over Jasmine rice. (Made mine in my new rice cooker----it rocks!!!)

Serve with egg rolls, eat with chopsticks, and top it off with some fortune cookies.

SALT & PEPPER SHRIMP

SALT & PEPPER SHRIMP

¼ tsp sugar
¼ tsp Chinese 5 spice powder
Salt and freshly ground pepper
4 TBSP corn or peanut oil
¼ cup cornstarch
1 ½ lbs shrimp (prawns), peeled & deveined
2 TBSP minced ginger
3 cloves minced garlic
1 seeded & minced green or red jalapeno
2 TBSP Mirin

1. In a small bowl, stir together sugar, five spice powder, & ¼ tsp each salt and pepper.

2. Heat wok or lg fry pan over high heat until very hot. Add 2 tsp oil. Meanwhile, spread cornstarch on a plate. Quickly pat shrimp dry & dip each into cornstarch, coating both sides, shake off excess. Add shrimp to pan in a single layer & sear, turning once, just until opaque throughout, about 1 minute each side. Using slotted spoon, transfer shrimp to bowl.

3. Return pan to high heat & add remaining oil. Add ginger, garlic, & jalapeno, stir fry 5 seconds. Add spice mixture & mirin, quickly return shrimp to pan, stir fry until shrimp is coated & heated through, 15-20 seconds.

GINGER BEEF STIR-FRY

Ginger Beef Stir-Fry
Makes 4 Servings
Posted by Sandee

8 ounces beef top round steak
1/2 cup reduced-sodium beef broth
3 tablespoons reduced-sodium soy' auce
21/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger (I omitted)
Nonstick cooking spray
1 1/4 pounds fresh asparagus spears, trimmed
and cut into 2-inch pieces (3 cups),
or 3 cups small broccoli florets
1 1/2 cups sliced fresh mushrooms (I omitted)
4 green onions, bias-sliced into 2-inch
lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked rice

1. If desired, partially freeze beef for easier
slicing. Trim fat from beef. Thinly slice
beef across the grain into bite-size strips.
Set aside. For the sauce, in a small bowl
stir together the beef broth, soy sauce,
cornstarch, sugar, and ginger; set aside.
2. Lightly coat an unheated wok or large
skillet with nonstick cooking spray.
Preheat over medium-high heat. Add
asparagus or broccoli, mushrooms, and
green onions. Stir-fry for 3 to 4 minutes
or until vegetables are crisp-tender.
Remove from wok or skillet.
3. Carefully add the oil to wok or skillet.
Add beef; stir-fry for 2 to 3 minutes or
until brown. Push the beef from center of
the wok or skillet. Stir sauce. Add sauce
to center of wok or skillet. Cook and stir
until thickened and bubbly.
4. Return vegetables to wok or skillet. Stir
all ingredients together to coat with
sauce; heat through. Serve immediately
over hot cooked rice.

SLOW-COOKED PEPPER STEAK

Slow-Cooked Pepper Steak
posted by Sandee
serves 4-6

2 pounds round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup onion, chopped
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can diced tomatoes, undrained
1-2 bell peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
hot cooked rice

Cut beef into 3x1-inch strips; brown in oil. Place in crock pot. Combine soy sauce, onion, garlic, sugar, salt, and pepper; pour over beef. Cook on low for 5-6 hours. Add tomatoes and peppers; cook 1 hour more. Combine water and cornstarch to make a paste; stir into slow cooker and cook on high until thickened. Serve over rice.

SESAME CHICKEN

Sesame Chicken
posted by Sandee
serves 6

1/2 cup flour
2 teaspoons garlic salt
3 boneless skinless chicken breasts
4 tablespoons butter
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup ketchup (or 1/4 cup tomato paste and 1/4 cup water)
1/4 cup honey
2 tablespoons cider vinegar
3 cloves garlic, minced
1 teaspoon ginger
1 teaspoon salt
1 onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Combine flour and garlic salt in a bowl. Set aside.

Pound chicken breasts to a thickness of about 1/2-inch. Dredge in flour mixture. Melt butter in skillet and add chicken pieces. Brown on both sides for a total of about 6 minutes. Remove chicken and place in a 9x13 baking dish.

Add onion to skillet and sauté until tender, about 5 minutes. Combine sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and salt; pour over onions and stir. Pour onion mixture over chicken in baking dish. Cover with foil and bake at 350 for 25-30 minutes.

Remove from oven, add sesame seeds and toss gently. Serve over rice or lo mein. Garnish with green onions.