Friday, March 9, 2012

Beef and Broccoli

Krystyn told me about this recipe. It is soo good. The sauce is great. I think we will be adding this to our Chinese Food favourites. The only thing I didn't have in the recipe was peanut oil. Olive oil worked great.

The Best Broccoli Beef

printed from

*Serves 4-5



1 tablespoon rice wine vinegar

2 tablespoons low-sodium chicken broth

5 tablespoons oyster sauce

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

Beef and Broccoli:

3 tablespoons soy sauce

1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices

6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)

1-inch piece fresh ginger, minced (about 1 tablespoon)

1 teaspoon peanut oil or vegetable oil, plus extra for cooking

1 1/4 pounds broccoli, cut into bite-sized pieces

1/3 cup water

3 medium scallions, sliced 1/2-inch thick on diagonal, optional


In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Thursday, March 8, 2012

Chicken orzo skillet

Most of you Saskatooners probably already have this recipe because it is in the Saskatoon recipe book but for those who don't, this is a keeper! This is one of my families favorite meals and is so quick and easy!

1 tsp olive oil
3/4 lbs boneless chicken breasts, cut in strips
2 cups sliced button mushrooms (must be fresh!)
1/2 cup chopped onion
2 cloves garlic, minced
1 can cream of mushroom
2/3 cup water
3/4 cup orzo
1 cup shredded carrot
1/4 tsp ground black pepper
1 tbsp chopped fresh basil leaves (I just use dried)
2 basil leaves, cut in fine strips (I never do this)
1 tomato, diced

Cook chicken until well browned in oil. Add mushrooms, onions, and garlic. Cook and stir for 3 minutes. Add all other ingredients except basil strips and tomato. Mix well and bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Add basil strips and tomato and stir to combine.

I would suggest removing the chicken before you add all the mushrooms and stuff (just make sure it is fully cooked first) because otherwise it gets kindof dried out. Add it in at the very end.


Tuesday, March 6, 2012

Sweet and Sour Chicken Stir Fry

This is a simple and Yummy meal. Enjoy!
Sweet and Sour Chicken Stir-Fry
 - Recipe by
1 tablespoon cornstarch

1/4 cup cold water

1 8 ounce can pineapple chunks, drained and juices reserved

3 tablespoons ketchup

1 tablespoon soy sauce

2 tablespoons brown sugar

1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
 ( I didn't use any oil, I just sprayed the pan with pam)
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 garlic cloves, minced

1 tablespoon minced fresh ginger

3 cups broccoli florets

1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares (I used 2 different colors of pepper and a red onion for color)

hot cooked rice

Start cooking your rice so it will be ready.
Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.
Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

Friday, March 2, 2012

Lemon Chicken (with asparagus?) and Noodles!

I googled "easy 30 minute meals" the other day, and found myself a keeper.

  • 2-3 boneless skinless chicken breasts
  • 1/3 cup flour
  • 6 Tablespoons butter, divided
  • 2 Tablespoons finely chopped onion (ha! oops! I just noticed that it says 2 Tbsp! I actually put a whole onion in... but it was still uh-maze-ing!)
  • *Optional (and highly recommended): 1 cup bite-sized asparagus pieces (I had some on hand, and it was a perfect addition!)
  • 1 cup chicken broth
  • 3 Tablespoons fresh lemon juice
  • 2 - 3 cups egg noodles ('cause egg noodles are the bomb diggity!!!)

  1. Slice chicken crosswise into narrow strips. Coat lightly with flour.
  2. Saute chicken in 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.
  3. Remove and keep warm. (Cook egg noodles according to package directions, drained and lightly butter.)
  4. Add onion to pan and cook until soft, about 1 to 2 minutes. (At this point, I also added the 1 cup of bite-sized asparagus pieces! Saute them right along with the onions.)
  5. Add chicken broth and bring to a boil. Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes). **I cooked mine for a little longer, until the asparagus was good n' done!
  6. Remove from heat and add remaining 3 Tablespoons butter. Don't be alarmed if it looks too watery! Once the chicken is added, it thickens up nicely!
  7. Return chicken to pan and heat through. Serve with egg noodles. (I just threw my drained noodles right in the pan, and mixed everything together. Money.)
Makes 4 servings.