Beef & Broccoli with Oyster Sauce

Beef and Broccoli
I always come to my blog thinking I have already posted this recipe, only to find that I never have, and that surprises me. So, tonight’s the night. This recipe is one of my favorite dinners. It’s the first one that comes to mind when I have broccoli on hand, and my husband and I always surprise ourselves by how much broccoli we can eat when we make it! I also have tried cheaper cuts of beef, but getting the flank steak makes all the difference–it just works perfectly. This makes one of the most perfect weeknight dinners we know. The recipe comes from The Best International Recipe from America’s Test Kitchen.

Beef & Broccoli with Oyster Sauce

1 T. rice cooking wine or dry sherry
2 T. low-sodium chicken broth
5 T. oyster sauce
2 T. light brown sugar
1 t. toasted sesame oil
1 t. cornstarch

2 t. soy sauce
2 t. Chinese rice cooking wine or dry sherry
1 1/2 lbs. 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 T.)
1 t. peanut oil or vegetable oil, plus extra for cooking
1 1/4 lbs. broccoli, cut into bite-sized pieces
1 red bell pepper, stemmed, seeded, and sliced into matchsticks
1/3 c. water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

In a liquid measure or small bowl, combine rice wine vinegar, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch for the sauce. Set aside.

In a medium bowl, combine beef, soy sauce, and the 2 t. rice wine. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour.

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. Remove the lid, add the bell pepper and continue to cook until the vegetables are crisp-tender, 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 vegetables. 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.


Sichuan Green Beans

Sichuan Green BeansThis recipe is part of my arsenal of great, fast recipes that I really like. I frequently get a Bountiful Basket, and when there’s green beans in it, this is most likely the recipe I turn to. I also love that it’s a one-dish meal. I usually just make some rice and serve some cut fruit with it for dinner. It comes from The Best International Recipe (America’s Test Kitchen).

Sichuan Green Beans

2 T. soy sauce
2 T. water
1 T. dry sherry or rice cooking wine
1 t. sugar
1/2 t. corn starch
1/4 t. ground white pepper
1/4 t. red pepper flakes
1/4 t. dry mustard
2 T. vegetable oil
1 lb. green beans, stem ends snapped off and cut into 2-inch pieces
1/4 lb. ground pork (I usually double this, because this is what my kids will eat)
3 garlic cloves, minced
1 T. minced fresh ginger
3 scallions, sliced thinly
1 t. toasted sesame oil

Stir together all the ingredients from the soy sauce to dry mustard.  Set aside.

In a wok or large skillet, heat oil over high heat until just smoking.  Add the green beans and stir-fry for a few minutes until you they are crisp-tender, and are shriveled and blackened in some spots, about 5-8 minutes (reduce the heat if the beans darken too quickly).  Transfer the beans to a large plate.

Reduce your heat to medium-high and add ground meat to the pan, breaking the meat into pieces until no pink remains. about 2 minutes.  Add the garlic and ginger and cook until fragrant, about 30 seconds.  Whisk the sauce to recombine, then add the sauce to the skillet and cook, tossing constantly, until the sauce has thickened, about 30 seconds. Remove the pan from heat, and stir in the scallions and sesame oil, then spoon over the beans and serve with rice.

Baked Coconut Shrimp

Coconut ShrimpSuch a great recipe from March’s Everyday Food. I’m not a huge fan of shrimp, but I loved these. We devoured them all quite quickly and I can’t wait to make them again. Enjoy!

Baked Coconut Shrimp

3 T. vegetable oil
1 1/2 c. panko (Japanese breadcrumbs)
1/2 c. sweetened shredded coconut, roughly chopped
1/2 c. Dijon mustard
1/2 t. curry powder
2 large egg whites
1 lb. large shrimp, peeled and deveined, tails left on
1 lime, cut into wedges
  1. Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.
  2. In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.
  3. Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

Coconut-Lime Chicken Noodle Soup

This recipe, from Martha’s March 2012 Everyday Food, is so easy and so lovely. I can’t find it on Martha’s site yet (?!!), so I’m typing it up. The ingredients

A very white soup--the cilantro helps!

came together quickly, and the taste has the Thai sweet, salty, and sour combo. Really, really good. I served this soup with little chicken sandwiches with cucumber, sriracha sauce, hoisin sauce, and shredded green onions. Kind-of a mix of cuisines, but a fun dinner. And, if it matters for you, this soup is gluten-free.

Coconut-Lime Chicken Noodle Soup

6 oz. dried flat rice noodles
3 1/2 c. chicken broth
2-inch piece peeled fresh ginger, cut into 1/4″ rounds
1 can (13.5 oz.) unsweetened coconut milk
3/4 lb. boneless, skinless chicken breast, thinly sliced
6 T. lime juice (about 3 limes)
3 T. fish sauce
2 t. light brown sugar
1 jalapeno, thinly sliced
3/4 c. packed fresh cilantro leaves

1. Soak rice noodles according to package instructions. Drain.

2. In a large pot, bring broth and ginger to a boil over high heat. Reduce heat to medium, cover, and simmer 10 minutes.

3. Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 c. cilantro; cook one minute. Stir in noodles and serve immediately, topped with 1/4 c. remaining cilantro.

Serves 4

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

With all the craziness of our new schedule, I have decided I needed to drastically cut down on dinner prep time, and so I checked out the Best Recipe’s 30-Minute Meals and have been trying a few out. This was by far my favorite from this last week. I thought it was great, so I’m thinking of making it again this week 🙂

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

This is the recipe--made with chicken, though


Coconut Curry Sauce
1 c. coconut milk
1 T. fish sauce
1-2 t. red curry paste
1 t. light brown sugar
1 t. cornstarch

Stir Fry
1 lb. 21/25 shrimp, peeled and deveined (or thinly sliced chicken breast or steak or cubed tofu)
2 t. soy sauce
2 T. vegetable oil
1 bell pepper, cored, seeded, and sliced (1 1/2 c.)
8 oz. snow peas, strings removed
1 c. bean sprouts
3 garlic cloves, minced
1 T. grated fresh ginger

1. Prepare Sauce and stir-fry shrimp (or meat): Prepare sauce and set aside. Toss shrimp with soy sauce. Heat 2 t. of oil in 12″ nonstick skillet over high heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer shrimp to clean bowl.

2. Stir-fry vegetables: Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for 1 minute.

3. Combine and simmer: clear center of pan and add remaining 1 t. oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine, add to pan, and bring to simmer. Cook until sauce thickens, 1-2 minutes. Serve immediately. [I served just with rice, and left some of the chicken and snow peas out of the sauce, to be sure my kids would eat it–was great!]

Cabbage Slaw with Ginger and Almonds (and no mayo)

Almond Ginger SlawI found this recipe in an Everyday Food, and I have a lot of cabbage, so I’ve made it a few times, with a little tweaking. It’s good–and different for the summer potluck fare. I’ve left the cilantro, peppers, and almonds on the top, because I think it looks more striking than combining it. In this photo, I substituted the red pepper for grated carrots, just because I had carrots on hand. This slaw would also be great swapping the almonds for peanuts! This is really a summer favorite.

Cabbage Slaw with Ginger and Almonds

  • 4 T. rice-wine vinegar
  • 2 T. Dijon mustard
  • 1 piece fresh ginger (2 inches long), peeled and grated
  • 6 T. vegetable oil
  • 1 teaspoon toasted sesame oil
  • coarse salt and ground pepper
  • 1 medium cabbage, cored and cut into bite-size pieces
  • 1 red bell pepper (seeds and ribs removed), thinly sliced (or celery, or other crunchy vegetable)
  • 1/2 c. chopped fresh cilantro
  • 1/2 cup chopped roasted almonds
  1. In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
  2. In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.