Pepper Steak Recipe - Slow Cooked Pepper Steak

Ingredients

• 2 lbs - Chuck Shoulder Steak (cut into 1/4" thick strips)
• 1 tsp - Salt
• 1 tsp - Black Pepper
• 2 TBS - Olive Oil
• 1 TBS - Minced Garlic
• 15 oz - Stewed Tomatoes
• 15 oz - Beef Broth
• 3 TBS - Soy Sauce
• 1/2 - Red Bell Pepper (cut into 1/2" strips)
• 1/2 - Yellow Bell Pepper (cut into 1/2" strips)
• 1/2 - Orange Bell Pepper (cut into 1/2" strips)
• 1/2 - Green Bell Pepper (cut into 1/2" strips)
• 1 - Large Yellow Onion (cut into 1/2" strips)
• 2 TBS - Corn Starch
• 2 TBS - Water

Directions

• Season meat with salt and pepper.
• Add 1 TBS of olive oil to a large skillet over medium high heat and brown meat in 2 batches.
• Return all meat to the pan, add garlic, tomatoes, soy sauce, broth, stir and bring to a boil.
• Reduce heat to medium low, cover and simmer for one hour or until tender.
• In a separate skillet over medium heat add remaining 1 TBS of oil and sauté onions and peppers for 2-3 minutes.
• Once the meat is tender (not falling apart) mix in peppers and onions, cook for 2 more minutes or until the vegetables are to your desired tenderness.
• Mix corn starch and water together until smooth.
• Stir into meat and vegetables and mixture will immediately thicken.
• Serve over rice or noodles.

Enjoy!

Springfield Style Cashew Chicken (copy cat recipe) - Leong's Tea House

Ingredients

• 3 - Boneless Skinless Chicken Breasts
• 1 Cup - Flour
• 3 - Eggs
• 1 Cup - Milk
• 1 tsp - Salt
• 1 1/2 Cups - Cashews 
• 4 - Green onion tops (chopped)
• 15 oz - Low Sodium Chicken Broth
• 2 TBS - Oyster Sauce
• 2 TBS - Soy Sauce
• 2 TBS - Cold Water
• 2 TBS - Corn Starch

Directions

• In a large bowl combine eggs and milk, mix thoroughly. 
• In a large bowl combine flour and salt, mix.
• Dip chicken pieces in egg mixture then into flour mixture shaking off excess flour.
• Once all of the pieces are coated place the chicken into the refrigerator for 15 minutes.
• In a saucepan over medium high heat add chicken broth, oyster sauce, soy sauce, mix and brink to a boil.
• In a small cup mix cornstarch and water together, stir into the chicken broth until thickened and removed from heat and keep warm.
• Fry the chicken pieces in 350º peanut oil for 4 minutes or until golden brown.
• Drain on a wire rack.
• Place chicken pieces on a plate, pour the hot gravy over the pieces, top with cashews and green onions.  Serve with fried rice and an egg roll.

Enjoy! 

Asian Burgers with Pickled Red Onion

 

Ingredients

Pickled Onions

• 1 Medium - Red Onion (thinly sliced
• 1 Cup - Rice Vinegar
• 2 TBS - Sugar
• 1 - Whole Dried Pepper
• 1 - Whole Star Anise
• 2 tsp - Kosher Salt

Burgers

• 1 lb - 80/20 - Ground Chuck
• 1 tsp - Garlic (finely minced)
• 1 tsp - Ginger (finely minced)
• 2 TBS - Hoisin Sauce
• 1/4 Cup - Red Onion (finely chopped)

Directions

Pickled Onions

• Combine all ingredients except onions in a medium pan.
• Bring to a boil, remove from heat stir until sugar is dissolved.
• Bring to room temperature, add onions and mix.
• Let sit for 1-2 hours.

Burgers

• Combine all ingredients, form burgers and refrigerate for one hour.
• Grill at 400º for 5 minutes per side.

Enjoy!

Moo Goo Gai Pan - Chinese Food Recipe

Ingredients

Chicken & Marinade

• 4-6 oz - Chicken Breast (sliced thinly
• 1/8 tsp - Granulated Garlic
• 1/4 tsp - Salt
• 1/4 tsp - White Pepper
• 1 tsp - Shaoxing Chinese Wine (or water)
• 2 tsp - Corn Starch
• 1 tsp - Oil

Vegetables and Sauce

• 1/2 Cup - Low Sodium Chicken Broth
• 2 leaves - Napa Cabbage (white and green separated)
• 1 Large - Carrot (sliced thin)
• 1/2 tsp - Garlic (Minced)
• 3 - Green Onions (chopped)
• 4 oz - Mushrooms (sliced)
• 6-8 - Snow Peas
• 1/4 tsp - White Pepper
• 2 tsp - Soy Sauce
• 1/4 tsp - salt
• 1/4 Cup - Bamboo Shoots
• 1/4 Cup - Water Chestnuts
• 1 tsp - Sesame Oil
• 2 tsp water + 2 tsp corn starch for slurry 
• 2 TBS - Oil for stir frying

Directions

• Combine all of the chicken and marinade ingredients together and let marinade 10 minutes
• Add oil to wok or pan over medium high heat and stir fry chicken for 2 minutes and remove.
• Add bottoms of Napa, green onion and carrots, stir fry 30 seconds.
• Add mushrooms, snow peas, white pepper, soy sauce, salt and stir fry 30 seconds.
• Add bamboo shoots, water chestnuts, chicken broth, chicken, Napa greens, sesame oil and bring to a boil.
• Mix in corn starch slurry, remove from heat
• Serve over steamed rice

Enjoy!

Chicken Fried Rice (Low Carb Recipe)

Ingredients

Chicken and Marinade

• 12 oz - Chicken (cut up into bite size pieces)
• 2 tsp - Soy Sauce
• 1 tsp - Shaoxing Chinese Wine (or dry white wine or dry sherry, NOT cooking sherry)
• 1/8 tsp - Granulated Garlic
• 1/8 tsp - White Pepper

Faux Rice 

• 1 Large Head of Cauliflower
• 4 - Eggs (Beaten)
• 2 TBS - Canola Oil
• 1/4 Cup - Yellow Onion (Chopped)
• 1/4 Cup - Frozen Peas and Carrots
• 2 tsp - Toasted Sesame Oil 
• 2 TBS - Soy Sauce
• 1/2 tsp - Salt
• 1/2 tsp - White Pepper
• 1 Packet - Splenda Sweetener

Directions

• Combine chicken, soy sauce, wine, garlic and pepper in a bowl and mix well.
• Let the chicken marinade for 10-15 minutes.
• Cut the cauliflower off the head into florets.
• Place all of the cauliflower in a large food processor or into several batches if you have a smaller one.
• Pulse the food processor several times until the cauliflower resembles rice. DO NOT over pulse.
• In a wok or large skillet over medium heat add 1 TBS of oil and scramble the eggs until fully cooked and chopped into little pieces.
• Remove the eggs and set aside
• Increase the heat to high, add 1 TBS of oil and stir fry the chicken for 2-3 minutes.
• Add the remaining ingredients and cook 4-5 minutes.  DO NOT overcook or the cauliflower will turn to mush.

Enjoy!

Chicken Chow Mein

Ingredients

• 12-16 oz - Boneless Chicken Breast (sliced thin)
• 2 TBS - Soy Sauce
• 1 TBS - Shaoxing Chinese Rice Wine
• 1/2 tsp - White Pepper
• 2 TBS - Corn Starch
• 1 - Egg White
• 2 Cups - Chicken Broth
• 2 - Celery Ribs (sliced thin)
• 1 - White Onion (sliced thin)
• 6 - Egg Roll Wrappers (sliced into 1/2" wide strips)
• Oil for Deep Frying Egg Roll Wrappers
• Slurry 1 TBS Corn Starch + 1 TBS Water mixed

Directions

• Combine chicken, soy sauce, rice wine, pepper, egg white and corn starch.
• Let marinade 30 minutes.
• Fry Egg Roll Wrappers in 350º oil 1.5-2 minutes or until golden brown, drain on paper towels.
• Add 2 TBS oil to wok or skillet over medium high heat and stir fry chicken for 2 minutes.
• Add celery and onions and continue to stir fry 2 more minutes.
• Add chicken broth, bring to a boil and add corn starch slurry, stir until thickened.
• Serve over steamed rice and crispy noodles (egg roll wrappers).

Enjoy!