I thought I posted this, but I can’t find it on here anywhere.  Matt loves this dish, and it is quite delicious, especially with rice.  I suggested it for dinner tonight and the response was, “OHHH, YEAH!”

Mongolian Beef
From Noshings

Sauce:
1/2 c. water
1/3 c. low sodium soy sauce
1/2 c. brown sugar
1/2 – 1 tsp. red pepper flakes
1 lb. flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
2 T canola oil
1/2 tsp. grated ginger
2 cloves garlic, minced
3 large green onions, sliced
2 c. broccoli, chopped and cooked until crisp tender
Rice, for serving

Whisk together the first four ingredients in a small bowl.  Set aside for sauce.  Blot meat dry with a paper towel.  Evenly coat meat with cornstarch.  In a large skillet, saute the meat in oil over medium-high heat until cooked through.  Remove from skillet and set aside.  (This may need to be done in batches so that meat sits in a single layer in the pan.)

In the same pan, add 1 tablespoon oil if needed, and add the garlic, green onions and ginger.  Saute for 1 minute.  Add the sauce to the pan and cook until the sauce begins to boil and sugar is dissolved.  Add meat and broccoli and cook until sauce thickens, 3-5 minutes.  Serve over rice.

Serves 3.

Another good stir fry, another great recipe from Food Network Magazine.   Have you subscribed yet?

Chinese Beef with Broccoli

2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise (I used halved cherry tomatoes)
2 cloves garlic, minced
Cooked white rice, for serving

1.  Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut oil in a large bowl.  Add the steak and toss to coat.  Refrigerate until ready to cook.
2.  Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce, and chicken broth in a small bowl; set aside.
3.  Heat 1 tablespoon oil in a large skillet over high heat.  Add the ginger, broccoli and remaining 1 teaspoon sugar and stir-fry 3-4 minutes; transfer to a plate.  Heat 1 more tablespoon oil in the skillet, add the onion and stir-fry 2-3 minutes.  Add the tomatoes and cook, turning gently, 2 minutes.  Transfer the onion and tomatoes to the plate with the broccoli.
4.  Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.  Add the garlic and steak and stir-fry 1 minute.  Whisk the sauce mixture, then add to the skillet and simmer 1 minute.  Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 minutes.  Serve with rice.

Matt declared this a top-10 recipe.  I didn’t tell him until the next day that it had fish sauce in it.  I think he’ll still eat it!  I also liked this recipe because it provides a recipe for cooking rice if you don’t have leftover rice or forgot to make it the day before.

Fried Rice, Indonesian-Style
Cook’s Illustrated, May/June 2011

5 green or red Thai chilies, stemmed (I used one serrano pepper, seeds and all, and it was spicy.  Jalapenos will work too.)
7 large shallots, peeled (I didn’t use 7, maybe more like 4)
4 large garlic cloves, peeled
2 Tbsp dark brown sugar
2 Tbsp light or mild molasses (I just used Grandma’s – I didn’t realize there was such a thing as light molasses)
2 Tbsp soy sauce
2 Tbsp fish sauce
Table salt
4 large eggs
1/2 cup vegetable oil
1 recipe Faux Leftover Rice (recipe follows)
12 ounces shrimp, peeled, deveined, tails removed, cut into 1″ pieces
4 large scallions, sliced thin
2 limes, cut into wedges

1. Pulse chilies, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses, scraping down sides of bowl as necessary.  Transfer mixture to small bowl and set aside.  In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1 and 1/4 teaspoons of salt.  (I omitted this, and had to add salt later.  Guess I forgot I was working with a finely-tuned Cooks Illustrated recipe.)  Whisk eggs and 1/4 teaspoon salt together in medium bowl.

2. Thinly slice remaining 3 shallots and place in12-inch nonstick skillet with oil.  Fry over medium heat, stirring constantly, until shallots are golden and crisp, about 6-10 minutes.  Using slotted spoon, transfer shallots to paper towel-lined plate and season with salt to taste.  Pour off oil and reserve.  Wipe out skillet with paper towels.

3. Heat 1 teaspoon reserved oil in now-empty skillet, gently tilting pan to evenly coat bottom.  Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1 and 1/2 minutes.  Slide omelet onto cutting board and gently roll up into tight log.  Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled).  Repeat with another teaspoon reserved oil and remaining egg.

4.  Remove rice from refrigerator and break up any large clumps with fingers.  Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering.  Add chile mixture and cook until mixture turns golden, 3 to 5 minutes.  Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes.  Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine, and pour into center of skillet.  When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through and mixture is evenly coated, about 3 minutes.  Stir in scallions, remove from heat, and transfer to serving platter.  Garnish with egg segments, fried shallots, and lime wedges; serve immediately.

Faux Leftover Rice

2 Tbsp vegetable oil
2 cups jasmine or long-grain white rice, rinsed
2 2/3 cup water

Heat oil in large saucepan over medium heat until shimmering.  Add rice and stir to coat grains with oil, about 30 seconds.  Add water, increase heat to high, and bring to boil.  Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes.  Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid.  Let stand until rice is just tender, about 8 minutes.  Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes.  Transfer to refrigerator and chill for 20 minutes.

I’ve decided to pick our favorite meal from each week and post it, and I’m already a week behind, so I have a couple recipes to post, and they’re both soups!  I love soups…they’re usually quick to make and they’re great to take to work the next morning!

This is one I found while reading one of the 800 food blogs I follow, and it was surprisingly good!  It’s from Nigella Lawson, who may love food even more than I do, so even though the recipe seemed a little weird, I gave it a try.  You should too!  Matt spiced this up with his favorite, chile garlic sauce.

Vietnamese Pork Noodle Soup

Serves 2-4, depending how hungry you are

• 10 ounces pork tenderloin, cut into thin discs and then fine strips
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• ½ teaspoon paprika
• 2 tablespoons fish sauce
• 8 ounces ramen noodles
• 1 tablespoon garlic flavored oil
• 6 thin or 3 fat scallions, thinly sliced
• 1 tablespoon chopped fresh (or frozen) gingerroot
• 1 quart chicken broth (good-quality carton, can or cube is fine), preferably organic
• 3 cups (10 ounces) bean sprouts
• 2 small baby bok choy, torn into pieces
• 2 teaspoons chopped red or green chiles

Put the strips of pork tenderloin into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don’t let this stand for more than 15 minutes.

Cook the noodles following the package instructions and then refresh in cold water. Heat the chicken broth until almost boiling.

Heat a wok or a deep, heavy-based frying pan, then add the garlic flavored oil and fry the scallions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.

Cook the meat in the pan for another 2 minutes, then add the hot chicken broth to the pan and bring to a boil.
Check that the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much – about ½ cup of freshly boiled water should do the trick, but you may not need it.

Arrange the drained noodles equally in 2 large or 4 small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chiles on top and serve.

Made this tonight in my new wok.  Recipe from Steamy Kitchen.

1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips

For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil

For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons black vinegar

For the Broccoli
1½ lb (700 g) broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic

Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.

In a small bowl, mix together the stir-fry sauce ingredients (I added 1 teaspoon of chile garlic sauce for some kick!).

In a wok or large frying pan, add 1 inch (2.5 cm) of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

My first Sunny Anderson recipe, and it was a good’un!!!   We found the ponzu sauce at an Asian market.  You could sub soy sauce, with a little lemon or orange juice if you have it, and it would probably be pretty similar.  I followed this recipe to a T, except I used less oil.  These are GOOOOOOD.

Shrimp Potstickers

Ingredients

Potstickers:

• 1 pound large shrimp, peeled and deveined
• 3 cloves garlic, roughly chopped
• 3 scallions, chopped
• 2 tablespoons soy sauce
• 1 egg
• 40 round wonton or gyoza wrappers
• 3 tablespoons peanut oil

Dipping sauce:

• 1/3 cup ponzu
• 1 scallion, minced
• 1 teaspoon chili sauce (recommended: Sriracha)
• 1/2 teaspoon minced ginger
• 1/2 teaspoon sugar

Directions

Thai Chicken from the Slow Cooking Cookbook

8 chicken thighs (about 2 lbs. skinned)

3/4 C. hot salsa

1/4 C. peanut butter

2 T. lime juice

1 T. soy sauce

1 t. grated fresh gingerroot

1/4 C. chopped peanuts

2 T. chopped fresh cilantro

Place chicken in slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8-9 hours or until juice of chicken is no longer pink. Remove chicken from  cooker, using slotted spoon; place pieces on serving platter.

Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

(I used 1/2 C. chili sauce, some onions, green peppers and 1 T. Asian chili sauce for the salsa. Also, I used chicken breasts which got pretty dry.)

Make Your Man Happy, Meal 3

I’ve made three meals that have gone into the Matthew Parker “Chicken Parmesan Hall of Fame.” Chicken Parmesan is the first, obviously. Tortellini Soup was the second, and last night’s was the third.

Matt had suggested teriyaki chicken, so I got to work. I found this recipe from my ex-boyfriend Tyler Florence. (We had a long relationship in the early days of Food Network, but we had to part ways when he started shilling for Applebee’s.) Anyway, this teriyaki sauce served as a great marinade, and I saved half, added a little more orange juice, and cooked it down to more of a glaze. My only change might be to use less soy sauce because it was bit salty for the Wilhelm palate. I think the chicken was in a 375 oven for about 45 minutes, covered for half the time, with the marinade in the dish to keep in moist.

Fried rice was the side dish, modified from the blog Steamy Kitchen. I didn’t use the crab or the sausage, and just started by cooking the eggs, then adding ginger, oil, frying the onions, then rice, then veggies. It has fish sauce in it, but don’t tell Matt! Using day-old rice was the key here! It was great, and super easy.

Here are the recipes! Enjoy!

Teriyaki Sauce

Ingredients

* 1/2 cup soy sauce
* 2 teaspoons dark sesame oil
* 2 oranges, juiced
* 2 tablespoons honey
* 2 tablespoons ginger, peeled and minced
* 1/2 cup scallion, chopped
* 2 teaspoons garlic, minced
* 2 teaspoons sesame seeds, toasted

Directions

Combine all ingredients in a large bowl. Refrigerate for 1 hour. May also be used as a great marinade for chicken, shrimp or beef.

Fried Rice
1 can crab (6-8oz)
1/2 teaspoon grated fresh ginger (grate on rasp grater)
1 teaspoon cooking wine
1/4 teaspoon sesame oil
Salt & Pepper
2 Eggs, beaten
3 cups cooked rice, break up the chunks
2 stalks green onions minced
1/2 cup frozen vegetable mixture (peas/corn/carrot) – defrosted for 15 min
2 teaspoons fish sauce
2 teaspoons soy sauce
1/2 cup diced Chinese sausage
1 teasp cooking wine

1. Marinate the Crab: Drain all the water from the can of crab meat. Marinate the grated fresh ginger, cooking wine, sesame oil.

2. Fry Sausage, Crab & Eggs: Heat up your wok to medium-high. Add the Chinese sausage to the wok, turn the heat down to med-low. Cook until the sausage releases its fat – about 5 minutes. Remove sausage, leaving as much oil in wok as possible. Turn heat to med-high. Add eggs to wok. Add crab to wok. Fry the mixture gently until eggs cooked through but still very soft. Remove, leaving as much oil in wok as possible.

3. Fry Rice: You should have about 1T of oil in the wok. If not, add cooking oil to the wok. Turn heat to high. Once the wok is very, very hot, add green onions, stir fry for 15 seconds. Add the rice – breaking up as many chunks at possible. Let the rice heat up in the wok. Add vegetables. Stir-fry until all is hot. Add fish sauce, soy, salt & pepper Add the Chinese sausage, egg/crab mixture. Stir fry until all ingredients are combined and steaming hot.