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Spicy Ginger Beef Stir Fry

18 Jul


I knew I had to try a new stir fry dish during my Asian cuisine week and this one sounded amazing! The marinade/sauce packs a spicy punch and is full of fresh ginger flavor. I added a variety of vegetables based on what we like, but you can totally customize it based on your preferences. This would go great over some plain rice, so you can soak up all of the tasty sauce, or I served it with my favorite sesame noodles. Enjoy!

Spicy Ginger Beef Stir Fry

For the marinade:
2 Tbsp rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon red pepper flakes
1 teaspoon ground cumin

About 1 1/2 lb top sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
2 green onions, cut on a diagonal, including the greens
2 carrots, shaved
1 bell pepper, sliced
1 cup broccoli florets, cooked
1 serrano pepper, seeded and diced
2 cloves garlic, minced
1 Tbsp ginger, peeled and diced
Chopped cilantro
Sesame seeds

Yield: 4-6 servings

Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

When ready to cook, heat a large skillet or wok over medium heat. Add the beef and the marinade to the pan. Stir-fry until browned, 4-5 minutes. Add the green onion, carrot, peppers, broccoli, garlic, and ginger to the pan and simmer for about 5 minutes, stirring occasionally, until vegetables have softened but still have some crunch.

Stir together the cornstarch and water in a small bowl. Push the  ingredients aside in the pan/wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce.

When the sauce has thickened, plate the stir fry and top with chopped cilantro and sesame seeds. Serve with rice or noodles.

Source: Adapted from Simply Recipes

Homemade Orange Chicken

14 Jul


I’ve been trying out some Asian infused recipes this past week and the first thing on my docket was homemade orange chicken! This is one of my absolute go-to entree when eating Chinese food (like most people, I think!) and I thought it would be a good meal to try and attempt at home. I had no idea how this was going to turn out, but you guys, it’s amazing!!

I must warn you, it’s a little time consuming, especially if you’re making it for the first time and are constantly double checking the recipe so you don’t mess up. (that was totally me) But the end result is worth the effort and tastes just like restaurant quality. Actually…I’d argue that it’s better, because it’s super fresh and you know exactly what’s going into it, which is always a plus. I kept it simple and paired the chicken with some white rice and steamed broccoli.

By the way, don’t be surprised if you’re tempted to drizzle a few extra spoonfuls of orange sauce onto your meal. This is totally normal and definitely encouraged – the sauce is beyond delicious and was probably my favorite part of the meal. So get a little courage and spare time and treat yourself and others to an impressive homemade version of a take out favorite!

Homemade Orange Chicken

For the marinade and sauce:
3/4 cup chicken broth
1 cup freshly squeezed orange juice (about 3 oranges)
Zest of 2 oranges
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (any kind – I used dark brown)
3 cloves garlic, minced
1 Tbsp fresh ginger, grated (plus more minced, if wanted)
1/4 tsp cayenne pepper
1 1/2 lbs boneless chicken breasts, cut into bite-sized pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the coating and frying:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/4 tsp cayenne pepper
3 cups oil (I used vegetable oil, but can use canola, peanut, etc.)

Yield: 4 servings

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a large saucepan; whisk to blend well. Measure out about 1/3 cup of the mixture and transfer it to a large zipper lock plastic bag or a dish. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Or if using a dish, evenly coat the chicken with the marinade. Refrigerate and let it marinate for 30 to 60 minutes. Place the saucepan with the remaining sauce mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and set aside.

To prepare the coating, place the egg whites in a pie plate or shallow bowl and whisk until frothy. In a second plate or bowl, combine the cornstarch, baking soda, and cayenne pepper; whisk to blend. Drain the chicken from the marinade in a colander or large strainer and pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a Dutch oven or straight-sided sauté pan until the oil reaches 350 degrees F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel lined plate. Return the oil to 350 degrees F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice and add some vegetables, if desired. Enjoy!

Source: Slightly adapted from Annie’s Eats

Bourbon Orange Coriander Barbeque Sauce

25 Apr

I waited almost a year after bookmarking this recipe to actually try it. I knew it sounded delicious and would go great with countless things, but it was put on the back burner for whatever reason. Big mistake.

The sauce comes from Joy the Baker, one of my favorite food bloggers who never disappoints with her recipes. (no pressure, Joy) Her wit and humor are so endearing and she has fun podcasts that I listen to while working in the kitchen which always make me laugh. So Joy, if you’re reading this, lets be friends. Ok? Ok.

Anyways, the flavors in this sauce compliment each other fabulously, especially the bourbon and orange. The sauteed garlic and onions add a nice depth and richness and then the coriander tops it off perfectly. I used it for the brisket tacos, leftover brisket sandwiches, and as the sauce on a brisket pizza. You could use it to coat some chicken, glaze a meatloaf, or just dip some french fries in it. No matter what you do with it, I encourage you to simply make this sauce a part of your life. No regrets, I promise. 🙂

Bourbon Orange Coriander Barbeque Sauce

3 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 Tbsp Worcestershire sauce
1/2 tsp orange zest
3/4 tsp ground coriander
1 tsp coarse ground black pepper
1/2 tsp salt

Yield: About 2 1/2 cups

Heat olive oil over medium heat in a medium saucepan. Add onions and saute until translucent and slightly browned, 3 to 5 minutes. Add garlic and saute for 1 minute more. Lower heat to low and add bourbon.  Scrape the browned bits of onion and garlic from the bottom of the pan as the bourbon heats. Add the remaining ingredients. Bring mixture to a simmer and cook for 30 to 45 minutes, until reduced and thickened. (If you don’t want any chunks in the sauce, feel free to blend it till smooth)

Sauce can be stored in an airtight container in the refrigerator for up to a week.

Source: Joy the Baker