Japanese Beef Stir-Fry

2/9/2014

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I was in a search for a stir-fry recipe that I could use some fresh sugar snap peas in, and this is what I found. My horticulture class had started sugar snap peas by seeds in the Fall of 2013. I promised them a celebration where they could bring some food and I would cook the peas for them. 


This wasn't as good as a Chinese stir-fry that I am used to, but it was certainly good and I would cook this again! I did find this recipe at AllRecipes.com. (You can click there for the original recipe.) Since I was cooking for kids from the ages of 14 to 18 (and since I can be a little picky at times as well), the veggies of my choice were carrots and sugar snap peas. 


The original recipe had mushrooms, cabbage, celery, peppers, etc. I also think broccoli would have been pretty good in this as well. 
Ingredients:
2 lbs beef sirloin or top round steaks
3 tbsp cornstarch
1 (10.5 oz) can of Condensed Beef Broth
1/2 c soy sauce
2 tbsp sugar
2 tbsp vegetable oil
Choice of veggies


Directions:
1. Slice beef into thin strips
2. Mix cornstarch, broth, soy sauce, and sugar until smooth
3. In large skillet or wok, heat 1 tbsp oil over high heat. Add beef in 2 batches and stir-fry. Set aside.
4. Add 1 tbsp oil over medium heat. Add veggies in 2 batches and stir-fry until tender-crisp. Set aside.
5. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return beef and veggies. Heat through. Serve over rice.
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Honey Glazed Chicken

2/9/2014

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It's been a while since I have made this chicken, but I remember it being tasty and easy to make!


4 Servings
179 Calories




Ingredients:
1/2 c Honey
2 tbsp soy sauce
1/2 tsp red pepper flakes
1 1/2 tbsp olive oil
2 chicken breasts, cut into bite-size pieces


Directions:
1. Whisk honey, soy sauce, and red pepper in a bowl.
2. Heat oil in skillet; cook & stir chicken in oil until lightly brown (about 5 minutes). Pour in honey mixture and cook until chicken has no pink left in middle and sauce is thick (about 5 minutes). 
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Broccoli with Garlic Butter and Cashews

2/9/2014

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Who doesn't love broccoli?! It can be one of those side dishes that is either very plain, or we can change it to have a lot of flavor! It's hard when you're eating healthy sometimes to find things that taste good enough to make you want to eat them again. This broccoli recipe is one of those that I will be making again! It definitely has a Chinese flavor to it, and would be great with rice and terriyaki chicken. When I made this though I cooked it along side of the Parmesan Crusted Tilapia; I also did not add the cashews originally simply because I forgot to buy them. 
Ingredients:
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews 



Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
This recipe was found originally on AllRecipes.com.
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Baked Teriyaki Chicken

1/6/2013

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I made this the other night with steamed broccoli and carrots, and roasted potatoes. This would be really good with rice instead, as it is very much a chinese flavored recipe. I used a low sodim soy sauce, and I made it on chicken breasts. After reading the reviews on this receipe before I made it; I lined the baking dish in foil to prevent stuck on juices.

Servings: 6
Calories: 271


Ingredients:
    1tbsp cornstarch
    1tbsp cold water
    1/2c white sugar
    1/2c soy sauce 
    1/4c cider vinegar
    1 clove garlic, minced
    1/2tsp ground ginger
    1/4tsp ground black pepper
    12 skinless chicken thighs    

Directions:
    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, 
        ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
   
    2. Prehat over to 425 degrees F

    3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces 
        over, and brush again.

    4. Bake in the preheated oven for 30 minutes. Turnn pieces over, and bake for another 30 minutes; until no 
        longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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