Mongolian Beef

Mongolian Beef
Adapted from Taste & Tell
Makes 4 Servings

Marinade:
4 tbsp soy sauce
1 tbsp oyster sauce
2 tsp hoisin sauce
2 tsp rice wine vinegar
2 tsp cornstarch
1 tsp sesame oil
3 splenda packets
1/4 tsp salt
½ tsp pepper
Other:
20 oz. sirloin, diced
2 tsp olive oil
2 tbsp minced garlic, jarred
2 tbsp fresh ginger, finely diced
3 green onions, cut into 2-inch lengths
4 servings Jasmine rice, cooked per package instructions

Combine marinade ingredients in a bowl. Stir in beef. Marinate for 15 minutes. Heat 1 tsp of olive oil in a large skillet over high heat. Stir fry beef until the outside is brown, but the inside is still pink. Remove from pan and set aside. In the same skillet, add remaining oil. Add garlic and ginger; stir constantly for 30 seconds. Add beef back in and cook until cooked through, about 2 minutes. Add green onion and stir to combine. Serve immediately with rice.

Nutritional information: 400 calories, 44 carbs, 8 fat grams and 35 protein grams.

Review: AWESOME. Me and Austin agreed though, it didn't EXACTLY taste like Mongolian Beef, however, it was a great Asian beef dish that was easy to cook, reheated well, and will be made again. I could also see making this beef and serving it over lettuce with a homemade ginger dressing - the beef had a great flavor and was, again, so easy to make!

Skinny General Tso’s Chicken

Skinny General Tso’s Chicken
Adapted from Coup De Pouce Magazine (as seen on Tracey’s Culinary Adventures, who saw it on La Table de Nana)
Makes 4 Servings

1/3 cup light brown sugar (5 tbsp + 1 tsp)
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp soy sauce
1/3 cup water
2 tsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp cornstarch
2 tsp sesame oil
6-8 green onions chopped, plus more for serving
3 tbsp fresh ginger, finely chopped or grated
1/4 tsp each hot pepper flakes and sesame seeds (optional)
1 cup basmati rice, dry

In a small bowl, mix together brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside. In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and set aside. Using a paper towel, wipe skillet clean. Add sesame oil, green onions and ginger. Cook for 30 seconds. Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit. Add chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through, about 4-5 minutes. Sprinkle with red pepper flakes if desired. Serve over rice and garnish with green onions and sesame seeds (if desired).

Nutritional Information: 441 calories, 65 carbs, 6 fat grams and 30 protein grams.

Review: Okay - yes, it's a bit high carb, but it made that thick, textured sauce you find in those little white square to-go boxes. Awesome. Plenty of sauce that went a long way - you could easily add your favorite Asain veggies - enough sauce to go around. I liked the extra breading, too - a little bit of cornstarch goes such a long way - good stuff! A new household favorite for sure - but next time i'll make sure to save some green onions for garnish - oopsie!

Chinese Noodles with Beef

Chinese Noodles with Beef
Recipe adapted from Fitness Magazine
Makes 4 Servings

6 oz. pappardelle noodles
1 tbsp sesame oil
1 tbsp minced garlic, jarred
1 tbsp minced ginger, jarred
1 pound shitake mushrooms, stems removed, sliced into 1/4” strips
1 pound 96/4 lean ground beef
6 tbsp hoisin sauce
1 ½ cups shredded carrots
1 cup chopped scallions

Bring a large pot of water to boil. Add pasta and cook per package instructions. Drain, reserving ¼ cup liquid. Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and mushrooms until somewhat softened. Add beef and cook, crumbling, about 3 minutes. Mix in hoisin sauce and cook 3 minutes. Add carrots and cook 3 minutes. Remove from heat and stir in scallions. Toss meat mixture with noodles and reserved cooking water.

Nutritional Information: 440 calories, 53 carbs, 10 fat grams and 35 protein grams.

Review: We loved this one! It was my first time cooking with hoisin sauce which, apparently, is used in lots of Asian-inspired dishes like Mongolian Beef. I love the flavor it adds, and liked that this dish used ground beef and noodles, instead of chicken and rice like most of my Asian dishes. I'm not a big fan of "hot carrots" - Austin isn't either - but we liked them in this and really didn't notice them. I will definitely make this again, and if you can't find pappardelle I think it would be great with any noodle, long or short!

Hoisin Chicken Rice Bowls

Hoisin Chicken Rice Bowls
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings

1 tbsp canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 tsp minced garlic
1 pound of boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 tsp teriyaki sauce
4 tbsp hoisin sauce
4 servings (190 grams) Jasmine rice, cooked per package instructions
4 large romaine lettuce leaves
sesame seeds to taste
3 scallions, thinly sliced

Heat oil over medium heat in a large pan. Add red pepper and mushrooms and sauté for 5 - 6 minutes until tender. Add garlic and sauté an additional minute. Add chicken and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through. To serve, line each plate with a large romaine leaf. Top each with a quarter of the rice, a quarter of the chicken mixture, and a sprinkle of the sesame seeds and scallions.

Nutritional Information: 433 calories, 62 carbs, 6 fat grams and 33 protein grams.

Review: OMG. This tastes so light but it's very filling. I loved the sauce, the mixture of the rice with the mushrooms and peppers, and while I normally dislike water chestnuts, I LOVED this them in this. I liked the crunch they offered, along with the scallions and peppers. The hoisin and teriyaki also blended well, and I liked the jasmine rice over my usual microwavable rice. It helped make this dish and I will definitely be making it again!