Follow
share buttons

Chinese Beef & Broccoli Stir-Fry Recipe

Chinese Beef & Broccoli Stir-Fry Recipe
Chinese Beef & Broccoli Stir-Fry Recipe



Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
 
This recipe is just what every family needs...healthy, delicious and easy.
Author:
Serves: Serves 4
Ingredients
  • 2 tsp cornstarch
  • 3 tbsp + 2 tsp reduced-sodium soy sauce
  • 2 tsp rice wine
  • 4 tsp sesame oil
  • 1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain
  • ¼ tsp kosher salt
  • 4 cups broccoli florets
  • 4 medium scallions, cut into 1-inch pieces; white & greens separated
  • 1 tbsp minced garlic
  • ½ tsp minced fresh ginger
  • 2 tbsp packed dark brown sugar
  • 1 tbsp oyster sauce
Instructions
  1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
  2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
  3. Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
  4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it’s cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
  5. Heat the remaining 1 teaspoon of the sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
  6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.
  7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
  8. Serve over brown rice.
CLICK HERE TO visit the authors website 

0 comments:

5-Star Cheeseburger Casserole

5-Star Cheeseburger Casserole
Cheeseburger casserole



Prep time: 20 mins
Cook time:15 mins
Total time:35 mins
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 9
Ingredients
  • 2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
  • 2 teaspoons canola oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, minced
  • 1 pound 95% lean ground beef
  • 1 teaspoon seasoned salt
  • 2 tablespoons ketchup
  • 4-5 large Roma tomatoes, deseeded and diced
  • 2 tablespoons Dijon mustard
  • 2 cups low fat cheddar cheese, shredded
  • 1/4 cup dill pickles, finely chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
  2. Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
  3. In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.
  4. Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.
  5. Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
  6. Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

0 comments:

The Delaunay's eggs Arlington recipe

The Delaunay's Eggs Arlington Recipe

Author: Lee Ward Telegraph.co.uk


For the hollandaise 

8 tbsp white-wine vinegar
4 shallots, coarsely chopped
20 peppercorns
250g (9oz) butter, cubed
6 egg yolks
juice of 1 lemon
For the eggs
 
8 very fresh eggs
2 dsp distilled malt vinegar (white)
8 muffins, toasted
butter, for spreading
8 long slices of salmon
cayenne pepper, to garnish
chopped chives, to garnish

 Directions

To make the sauce, put the vinegar, shallots and peppercorns in a pan and bring to the boil until reduced by two thirds. Strain and set aside.
Clarify the butter by melting it in a heavy pan over a gentle heat. Skim off any scum until only clear liquid remains. Remove from the heat and cool until tepid, then tip into a bowl, leaving behind any solids.
Place a heatproof bowl over a pan of simmering water. Add the egg yolks and reduced vinegar. Beat over the heat until a smooth, thick, pale mass forms. Remove from the heat and whisk, adding the clarified butter to make a thick, creamy sauce. If it separates, beat a fresh yolk with a spoonful of water in a bowl, then gradually whisk the separated sauce into that. Add salt and lemon juice to taste. Keep warm.

If your eggs are not super-fresh, pop them in the freezer for 15 minutes to firm up. Bring a large shallow pan of water to a gentle simmer and add the vinegar. Crack the eggs one at a time into heatproof teacups, lower into the water and slip them out on to the simmering surface. Once they're all in – don't do more than four at once, they reduce the temperature too much – cover with a lid and leave undisturbed for three minutes. Ensure the water is still moving; this stops the eggs from sinking and cooking unevenly.

If the eggs are cooked, the whites will be completely opaque and the yolks just visible through a veil of white. If not, put the lid back on for a further 20 seconds. Lift the eggs out with a perforated spoon and dip in warm water to lessen any vinegar flavour. (You can poach the eggs a couple of days in advance, placing them straight in a bowl of iced water, then reheating in simmering water for two minutes before serving.)

While the eggs are poaching, remove and discard a thin slice from the top of each muffin and toast the rest. Butter the toasted muffins and arrange the salmon on top in a ring around the edge, leaving a hollow in the middle. Drain the eggs well and season with salt. Place in the hollows and ladle over the hollandaise. Garnish with cayenne and chives

0 comments:

Mashed Potato Cake

Mashed Potato Cake


Mashed Potato Cake Recipe
 
Save Print
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
 
Author:
Serves: 8
Ingredients
  • 4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
  • 2 eggs, lightly beaten
  • 2 tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ cup french fried onions
  • 1 tbsp olive oil
Instructions
  1. Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
  2. Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
  3. Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don't worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
  4. Slide on to serving plate and allow to cool for a few minutes before serving.

0 comments:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup {Recipe}
 
Print
Prep time : 5 mins
Cook time: 6 hours
Total time:  6 hours 5 mins
 
Here's a great way to use up leftover cooked (or rotisserie) chicken, which gets transformed into this tasty, tex-mex style soup thanks to some simple ingredients and a slow cooker. Anywho, this recipe is pretty forgiving. I added my favorite tex-mex ingredients, but feel free to switch your faves in/out.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 cups chicken broth/stock (1 32-ounce box)
  • 2 cups shredded, cooked chicken (I used about ½ a leftover rotisserie chicken but any type will do)
  • 1 14.5-ounce can diced tomatoes (with juices)
  • 1 15-ounce can black beans, rinsed and drained
  • ½ large onion (or 1 small), chopped (about 1 cup-ish)
  • 1 cup frozen corn
  • 1 bell pepper, chopped
  • 1 teaspoon chili powder
  • ½ - 1 teaspoon salt (err on the side of using less if you're going to top your soup with tortilla chips)
  • ¾ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • pepper, to taste
  • grated cheese, optional, to top the soup
  • tortilla chips, optional, to top the soup
  • fresh cilantro, chopped, optional, to top the soup
Instructions
  1. Add all ingredients to a slow cooker. Stir to combine.
  2. Cook on low heat for 4-6 hours, until vegetables are tender to your liking. Season with additional salt and pepper, if needed. Note: Remember to go light on the salt if you're topping your soup with tortilla chips.
  3. Serve with your preferred toppings, like grated cheese, tortilla chips, and fresh cilantro. Enjoy!
Notes
Serves approximately 4-6, depending on serving size.

Definitely serve this with tortilla chips. I went low on the salt on this recipe since tortilla chips are already so salty. If you skip the tortilla chips, you may want to add some additional salt, to taste. Oh, and please add some cheese. The hot soup, crispy tortilla chips and melty cheese is what really made this dish special for me.

0 comments:

Subscribe to: Posts (Atom)
Tasty Query - recipes search engine