Mongolian beef

I was so excited when I bought Bee Yinn Low's Easy Chinese Recipes. Chinese food is one of our favorite guilty pleasures, but if I can make a good stir fry, that's all I need. I also got a rocking wok for a wedding gift and it's the most amazing thing ever for stir fry. It's completely changed my life when it comes to stir fry. If you don't have one, go get one. If you don't have one-never fear-you can just use a skillet!

This Mongolian beef is one of our favorites so far! It has a lot of awesome flavor and is super easy to put together. The only thing I don't usually have on hand is the oyster sauce, but you should be able to find that in your local grocery store in the Asian food section (although, I did have to check a few times-it seemed to be hiding).

Scott is a huge fan of adding water chestnuts to stir fry. When I told him I was making Mongolian beef, he asked me to throw in some water chestnuts. I'd definitely recommend chopping them up a bit. But that's another great thing about stir fry-the majority of the flavor is in the sauce. Go ahead and add whatever veggies you like!

Mongolian beef-adapted from Easy Chinese Recipes by Bee Yinn Low
Total time: 25 minutes
Serves 4
Marinade

• 1 tablespoon plus 1 teaspoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon rice wine
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 dashes white pepper

Stir fry

• 8 ounces flank steak. Cut into bite sized pieces
• 2 1/2 tablespoons oil
• 2 cloves garlic, minced
• 1-1 inch piece garlic, peeled and sliced thin
• 3 green onions, cut into 2 inch lengths
• 1 can water chestnuts, chopped
• Cooked rice, egg rolls or crab rangoon, for serving

Place all the ingredients for the marinade in a resealable bag. Place beef inside and toss to coat. Let marinate for at least 15 minutes. 

When done marinating, heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on  the outside but still pink inside. Place on a dish and set aside.

Heat the remaining oil in the same wok or skillet over high heat. Add the garlic, ginger, green onions and water chestnuts and stir from until aromatic. Add back the beef and good until no longer pink, about 1-2 minutes. Serve beef mixture with rice, egg rolls and/or crab rangoon.

Cashew Chicken

We got a wok for a wedding gift and I couldn't be more thrilled! I LOVE it! The first thing we made? Cashew chicken!

Cashew Chicken-adapted from Better Recipes

Total Time: 30 Minutes

Serves 4

• 2 chicken breasts, cut into 1/2 inch pieces
• 1 medium onion, diced
• 8 ounces mushrooms, sliced
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/2 cup cashews, chopped

Heat all ingredients, except cashews, in a wok over high heat and stir fry until chicken is fully cooked. Top with cashews and serve with rice, if desired.

Thai Chicken with Basil and Pineapple

I've said it many times before, but I love stir frys. Of pretty much any flavor and protein. They're just so tasty! This had a lot of flavor to it and will definitely be added to my list of stir frys! I only used a small serrano pepper and it added just enough kick to not make it too spicy for me! Serve with some rice and egg rolls and you have yourself a meal!

Thai Chicken with Basil and Pineapple-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless opp breasts, chopped into bite-size pieces
• 1 can diced pineapple
• 1 red bell pepper, thinly sliced
• 1 serrano pepper, seeded and finely chopped
• 1 1/2 inch ginger root, grated
• 3-4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 cup basil leaves, torn

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Cook chicken about 6 minutes, or until thoroughly cooked. Transfer to a plate.

Add additional 1/2 tablespoon to skillet and stir fry pineapple, peppers, ginger and garlic until crisp tender. Stir fry about 3 minutes, and then add in soy sauce and fish sauce. Mix in chicken and toss to coat. Top stir fry mixture with basil leaves.

Orange Teriyaki Skillet

The original recipe called for pork tenderloin, but I prefer beef with stir fry. The original recipe called for marmalade, but I somehow overlooked that so I didn't include it. The food was still really good! Stir fry does get pretty hard to mess up though I think. It's all in the flavoring.

Orange Teriyaki Skillet-adapted from Pillsbury
Total Time 20 Minutes
Serves 4

• 1 pound stir-fry beef
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sesame seeds
• 1 bag (19 ounces) stir fry vegetables
• 1/4 cup teriyaki sauce
• 1 can (11 ounces) mandarin orange segments
• Rice to serve

In a nonstick skillet, cook and stir beef over medium-high heat 4-6 minutes or until meat is no longer pink in center.

Stir in frozen vegetables, ginger, sesame seeds and teriyaki sauce. Cover; cook 5 to 7 minutes, stirring occasionally, until bubbly and vegetables are crisp-tender. Fold in oranges with juice. Serve with rice.

Thai Peanut Chicken and Noodles

This was a very easy and simple dish. Plus it was delicious! I'll definitely be making this again!

Thai Peanut Chicken and Noodles-adapted from Pillsbury

Total Time: 30 Minutes

Serves 5

• 2 3/4 cups fine egg noodles, cooked and kept warm
• 1/4 cup creamy peanut butter
• 1/2 teaspoon finely chopped gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 cups small fresh broccoli florets
• 1 1/2 cups sliced fresh mushrooms
• 1 cup baby cut carrots, quartered lengthwise
• 1 medium red bell pepper, cut into bite-size strips
• 1 package (9 ounces) frozen diced cooked chicken, thawed

In a small bowl, beat peanut butter, gingerroot, pepper flakes, and two tablespoons of the soy sauce with whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until crisp tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir pean ut butter mixture into mixture in skillet. Stir in noodles until coated. Cook and stir until hot.

Orange Pork Stir-Fry

Last night I made stir-fry and fried rice.  I probably didn't need to make both, but I love Asian food so figured why not!  Both recipes were super easy and delicious!  Next time I am going to try this orange sauce with chicken or beef!

Orange Pork Stir-Fry
Start to finish: less than 30 minutes

• 1-ounce package Italian salad dressing mix
• 1/4 cup orange juice
• 1/4 cup oil
• 2 tablespoons soy sauce
• 1 pound pork loin, cut into strips (I just bought stir-fry pork)
• 16-ounce package frozen Oriental vegetable blend, thawed (I bought stir-fry peppers)

Mix together dressing mix, juice, oil and soy sauce. Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes or until meat is no longer pink. Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender.

Beef with Broccoli

Basically a beef & broccoli stir fry, once again from Taste of Home

Beef with Broccoli
1 tablespoon cornstarch
1/2 cup reduced sodium beef broth
1/4 cup sherry or additional beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon minced gingerroot
1/2 pound lean boneless beef sirloin steak, cut into strips (you can buy stir fry steak, I suggest that)
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
8 green onions, cut into 1-inch pieces

In a large bowl, combine the first seven ingredients; set aside.  In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 1-2 minutes or until no longer pink.  Remove and keep warm.

In the same pan, stir-fry broccoli in remaining oil for 4-5 minutes or until crisp-tender.  Add onions; stir-fry for 1-2 minutes.  Return beef to the pan.

Stir cornstarch mixture and gradually add to the pan.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Reduce heat to low; cover and cook for 5-6 minutes or until meat and vegetables are tender.

2 servings


Heat's additions
Some alternatives I thought of to add when you stir-fry the broccoli & onions:
Baby corn
Mushrooms
Watercress
Carrots

I also like to serve it with white or brown rice and chow mein noodles!