Mongolian Beef

In case you haven't noticed, I have been in an Asian kind of mood lately! Sorry for the lack of posts lately, but last week marked the start of a crazy month and I won't be in my own kitchen for awhile. So, I leave you with Mongolian Beef. This was a GREAT recipe! The flavor was awesome, the boy really liked it. My only problem was the actual cut of beef. I am super picky about meat. Next time I make this, I'll just use a better cut of beef and then it will be perfect! Originally, I was going to attempt to make fried rice, but ended up using a Lipton Side - Beef Lo Mien, which was good, especially when topped with the yummy Mongolian Beef sauce.

Ingredients:
1 lb. flank steak, thinly sliced
1/4 c. cornstarch
3 tsp. oil
1/2 tsp. grated ginger (I used ground ginger, since that is all I had)
1 tsp. chopped garlic (I was in a hurry and just used garlic powder)
1/2 c. water
1/2 c. soy sauce (I used low sodium)
1/2 c. brown sugar
1/2 tsp. red pepper flakes

Directions:
Make sure steak is dry. Mix with cornstarch and coat well. Shake off the excess cornstarch.

Heat 1 tsp. of oil in the skillet (or wok - I don't have a wok). Add garlic, ginger, water, soy sauce, brown sugar and red pepper flakes.

Cook 2 minutes and then transfer to a bowl.

Add remaining oil to skillet (or wok). Cook meat. Add the sauce back to the skillet.

Yield: 3-4 servings

Source: www.pinkbites.com

Teriyaki Chicken Noodle Bowl

Long time no post! I've been super busy lately... so this was the PERFECT meal since I had no time! No more than 10 minutes of prep time and no more than 15 minutes of cooking time. That is what I like for a weeknight meal! And even better, the boy absolutely loved it! Sah-weet!!! It just doesn't get any better than that!

Ingredients:
1 lb of chicken
1/2 bottle teriyaki marinade
1 package of Lipton Teriyaki Noodles (or something similar)

Directions:
Sometime at least 30 minutes before cooking, cut up the chicken and throw it in a ziploc with the marinade. It needs to marinate for at least 30 minutes. I did all this the night before I was planning on making this.

When you are ready to cook - read the directions on the Lipton Noodle package. You should just need water and a little vegetable oil, if you want. Cook according to directions (I did the microwave directions and it took 10 minutes).

Meanwhile, while that is microwaving, throw the chicken in a skillet on medium-high heat and cook until done (no more than 7-8 minutes).

And you're done. See how easy that was?

Yield: 2 main dish servings

Braised Chicken

I made this last week for dinner, and let me tell you, if I had known it was going to take so freaking long, I wouldn't have made it! Or maybe just saved it for a weekend when I had more time! I guess I underestimated the time it would take for all the chopping. Anyways, this wasn't bad. The boy loved all the vegetables, but the chicken was just regular chicken. If I make this again, I think I might marinate the chicken for a few hours, instead of just brushing it on. I will say this - this was a very pretty dish (the picture doesn't do it justice). I just love food with lots of colors!

Ingredients:
3 chicken legs (I used chicken breasts)
3 garlic cloves
3 tomatoes
2 bell peppers (I used one red and one orange)
1 large onion
1/2 c. chicken broth
1/8 tsp. ground cumin
1 tsp. paprika powder
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
3 tbsp. oil
Chili pepper (optional)

Directions:
Preheat oven to 350.

Wash and slice 2 bell peppers into strips. Cut an onion in half and slice it up. Slice a medium to large red chili pepper. Wash and dice 3 tomatoes.

Grate or mince garlic cloves. Place garlic in a small bowl. Add oil and spices. Whisk.

Season chicken with salt and pepper. Heat 1-2 tbsp. oil in a skillet and brown the chicken. Transfer the chicken to an oven dish. Brush with half the marinade. Spread peppers and onions around the chicken and place a few slices underneath and on top. Lightly brush the vegetables with remaining marinade. Add the diced tomatoes. Pour 1/2 c. chicken broth over the vegetables (but not over the chicken so you don't disturb the seasonings).

Bake for 1 hours. After 30 minutes, flip over the vegetables and spoon some of the juices over the chicken. Bake for an additional 30 minutes.

Yield: 3-4 servings

Source: www.thepioneerwoman.com/cooking