This is an easy way to prepare beef and broccoli without the greasy feeling you would get from ordering takeout! This recipe could also be prepared with mushrooms and red pepper slices. You would just add it to the pan after cooking the beef.
1 lb. flank steak, or sandwich steak slices (pepper steak could also be used)
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning (I use Mccormick Montreal Spice seasoning)
1 clove garlic, chopped
1 teaspoon minced ginger
Steam broccoli & prepare the rice. In a bowl mix together the oil with the soy sauce , ginger and steak seasoning. Marinate the meat for 20 minutes.Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef & brown. Once it is nearly cooked through add the broccoli. Stir-fry briefly. Serve with the rice that has been cooked.
I like to play around in the kitchen and this is a recent recipe I came up with. (It’s a play on the Pepper steak recipe I previously posted.)
Pepper steak strips
1 Red pepper sliced into strips
1 Onion diced
3 cloves of garlic diced
half cup of sugar
half cup of soy sauce
Spices such as salt, pepper, garlic, paprika, ginger and red pepper flakes
1 cup of rice
2 cups of water
Prepare the rice by boiling it with the 2 cups of water. Then combine the sugar and soy sauce in a bowl and place the Pepper steak strips into it. While the steak marinates, saute the onions and garlic. Once golden, add the pepper strips along with the sliced mushrooms. Cook until tender. Then add the strips of steak. Brown the meet until it’s no longer red. Season with salt, pepper, garlic, paprika, ginger and some red pepper flakes. (careful not to use too much of the red pepper flakes because it can get really spicy! In fact, if you are serving this to children or you are not a fan of spicy stuff, skip the red pepper flakes) After the meat has cooked with the spices for about 5 minutes, combine with the rice and serve as one dish.
3 cups all-purpose flour
7 ounces hot (just off the boil) water…
4-5 tablespoons cold water
1/4 teaspoon salt
Directions for Wrappers:
-Start by combining the salt and flour in a large bowl.
-Stir the just boiled water into the flour with a large fork, until the mixture looks flaky and crumbly.
-Slowly mix in the cold water until the dough pulls together…be careful though, it shouldn’t be sticky.
-Knead the dough for about 5 minutes until smooth.
-Cover the dough with a damp cloth and let rest for 30 minutes.
-After the dough has rested, split it into 4-5 parts. Keep the dough you’re not using under a damp cloth until ready to roll out.
- Roll out each ball of dough thinly. Cut out anywhere from 3 1/4″ to 4″ size circles with a cookie-cutter or glass.
-Now they’re ready to be filled!
Filling: The only changes I made was to decrease the amount of ginger (I am not a big fan of that flavor), and substitute half the ground chicken for mushroom
Combine all ingredients other than vegetable oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat 1 tbsp oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Repeat with remaining potstickers
1 box of cooked fettuccine pasta
4 boneless, skinless chicken breasts cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, diced
2 cloves of garlic, diced
1/2 cup of Soy Sauce
1 tablespoons Toasted Sesame Oil
2 tablespoons Honey
Prepare pasta as directed on box. Then, combine soy sauce, sesame oil and honey. Mix well. Allow chicken strips to marinate in the soy sauce mixture. Saute the onions and garlic. Add the strips of pepper and continue to cook on low to medium flame. Once tender remove from pan and set aside. Add the chicken strips to pan and cook until no longer pink. Once fully cooked, combine with veggies and pasta.