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.
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).
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.
My name is Kerry. I am a twentysomething that enjoys cooking, reading and the beach. I have a great family, amazing boyfriend, and the best puppy ever.
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.
