New Style Broccoli and Beef Stir-Fry

New Style Broccoli And Beef Stir-Fry

 A quick stir-fry can make for such a satisfying weeknight dinner. Here, takeout favourite Broccoli & Beef gets a twist by highlighting the über-fresh and delicate broccoli flavour that comes with using the early sprouts of broccoli as a crisp topper.Makes 3 to 4 servings
Ingredients:
1/4 cup (60 mL) soy sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (45 mL) oyster sauce
3 tbsp (45 mL) freshly squeezed orange juice
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) cornstarch, divided
3/4 to 1 lb (340 to 455 g) sirloin tip steak or striploin steak, thinly sliced into strips
1/2 tsp (2 mL) salt
1/4 cup (60 mL) vegetable oil, divided
3 garlic cloves, thinly sliced
1 bunch thin or 1/2 bunch thick asparagus, trimmed
2 baby bok choy, trimmed and quartered
1/4 cup (60 mL) chicken broth or water, plus more if needed
1 cup (250 mL) long-grain white or brown basmati rice, cooked following package directions for 4 servings
1 to 2 pkgs (each 50 or 75 g) micro broccoli or Asian blend microgreens

Directions:
In a medium bowl, whisk soy sauce with vinegar, oyster sauce, orange juice, ginger and 1 tbsp (15 mL) cornstarch. Set aside.

Place steak in a medium bowl. Sprinkle with salt then remaining 3 tbsp (45 mL) cornstarch. Toss to coat evenly.

Heat 1 tbsp (15 mL) oil in a large wok or wide frying pan set over medium-high heat. Add garlic. Cook, stirring often until softened slightly, 1 minute. Remove to a medium bowl. Add asparagus and bok choy to pan. Pour in 1/4 cup (60 mL) broth. Cook until bok choy begins to wilt and asparagus turns bright green, 2 minutes. Add more broth if more liquid is needed. Turn into a large bowl, scraping in any liquid from pan bottom. Wipe out pan.

Coat wok or frying pan with remaining 3 tbsp (45 mL) oil. Add half of coated steak strips. Stir frequently until lightly browned on each side, 1 to 3 minutes. Using a slotted spoon, remove to bowl with vegetables. Repeat. When beef is done, pour soy-sauce mixture into emptied steak pan. Cook, until thickened, about 2 to 4 minutes. Return vegetables, beef and garlic to pan. Stir to coat evenly. Pour over rice, garnish with micro broccoli and serve immediately.

Makes 3 to 4 servings

Thai Coconut Curry Soup

                   Thai Coconut Curry Soup

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Ingredients

5.3 oz rice vermicelli noodles
1 tbsp coconut oil
1 small yellow onion thinly sliced
1 large carrot cut into 2" matchsticks
1 cup chopped broccoli florets
12-15 snow peas julienned
1 cup bean sprouts
For the broth

2-1/2 cups vegetable broth
1 cup full fat coconut milk
3 tbsp yellow thai curry paste*
2 tbsp lime juice
1 tbsp minced ginger
1 tbsp toasted sesame oil

Suggested garnish

Chopped green onions
Sesame seeds
Cilantro leaves
Drizzle of sriracha
Lime wedges

Directions
Before you start, be sure that you have all your ingredients prepped and ready to go when needed.
Then, bring a pot of salted water to the boil and in it, cook the noodles for 2-3 minutes, or according to the directions on the package; when cooked, drain and rinse the noodles under cold running water to prevent them from cooking further.

While the noodles are happening, heat the coconut oil in a medium pot set over medium heat. Add the onion and carrots and cook them for about 2 minutes, until slightly softened and fragrant.

Meanwhile, combine the vegetable broth, coconut milk, yellow curry paste, lime juice, minced ginger and toasted sesame oil in a large measuring cup. Whisk vigorously until well combined, then pour this right into the pot with the onions and carrots; bring to the boil, then throw in the broccoli florets and snow peas. Bring back to a quick boil and then kill the heat.

Divide the cooked noodles evenly between 2 large bowls, top with the bean sprouts and then laddle the veggies and broth overtop.  Serves 2

Garnish as desired and serve without delay!

Ginger-Sesame Braised Chicken Meatballs

I served this dish at dinner last evening with our son and family and daughter and her husband visiting.  I received rave reviews.  This definitely will be a repeat by request when I visit their homes.  Not a morsel left behind.  I improvised the Ginger-Sesame Braising Sauce with Teriyaki Sauce and added grated ginger.

Ginger-Sesame Braised 

Chicken Meatballs

Ingredients:

2 eggs

3/4 cup panko

2 teaspoons peeled and 

  grated fresh ginger

1/2 cup finely chopped green onions

1 Tablespoon minced garlic

2 teaspoon kosher salt

3 pounds ground chicken thighs

3 tablespoons vegetable oil

1 pound shiitake mushrooms, halved

1 jar Ginger-Sesame Braising Sauce

Steamed white rice and 

  snow peas for serving

1/2 cup thinly sliced green onions

Toasted sesame seed for garnish

*

Directions:

In a large bowl, combine eggs, panko, ginger, chopped green onions, garlic and salt.  Stir to mix well.  Add ground chicken; stir well.  Form into 1 tablespoon meatballs.

*

In stove top-safe insert of slow cooker over medium high heat, warm 1 tablespoon oil.   Add 1/3 of the meatballs; brown about 8 minutes.  Transfer to bowl. Brown remaining meatballs in two batched, using 1 tablespoon oil per batch.  Brown mushrooms.

*

Add meatballs and braising sauce to mushrooms in insert; bring to a simmer.  Transfer insert to slow-cooker base.  Cover; cook on high for two hours, stirring once half way through.

*

Serve meatballs over steamed rice and snow peas, garnish with threads of thinly sliced green onions and sesame seeds.