Beef and Chili Pepper Zing
- 1 lb beef top sirloin steak, cut into thin strips
- 1 large sweet red pepper, cut into thin strips
- 1/2 medium red onion, thinly sliced
- 4 cups fresh baby spinach
- 2 green onions, thinly sliced
- 1 Tbsp minced fresh ginger
- 3 garlic cloves, minced
- 1/4 tsp pepper
- 3/4 tsp salt
- 1 cup coconut milk
- 2 Tbsp sugar
- 2 Tbsp lime juice
- 1/2 tsp gratings of outer lime peel
- 2 tbsp canola oil
- 1 jalapeno pepper, thinly sliced with seeds removed and trashed
- 2 Tbsp chopped fresh cilantro
- In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 tsp salt; let stand 15 minutes.
- In a small bowl, whisk coconut milk, sugar, lime peel, lime juice and remaining salt until blended.
- In a large skillet, heat 1 tbsp oil over medium-high heat. Add beef and stir-fry until no longer pink, 2-3 minutes. Remove from pan.
- Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally.
- Sprinkle with green onions and cilantro.
Pineapple Hoisin Salmon Fillets
- 4 salmon fillets
- 2 Tbsp hoisin sauce
- 1/4 tsp pepper
- 1/2 cup unsweetened crushed pineapple
- 1/4 cup orange marmalade
- 2 Tbsp chopped fresh cilantro
- Preheat oven to 400°. Spread salmon with hoisin sauce; sprinkle liberally with pepper. Place on a foil with oil on baking sheet. Bake 12-15 minutes or until fish becomes white and flaky.
- In a small saucepan, combine pineapple and marmalade. Stirring occasionally, bring to a boil; cook and stir 4-6 minutes or until slightly thickened. Spoon over salmon; sprinkle with cilantro.
- Say Yum and enjoy!
A bamboo steamer in an essential part of kitchen equipped for Chinese cooking. You can purchase yours on Amazon here.
Chinese Style Stir-fry Green Beans
- 6 pounds fresh green beans, trimmed
- 1/2 cup vegetable oil
- 3 Tbsp minced garlic
- 2 Tbsp minced fresh ginger root
- 1 Tbsp salt
- 1/2 Tbsp ground black pepper
- 1 (8 ounce) bottle black bean sauce
- In a wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes.
- Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes.
- Season with salt and pepper.
- Stir in black bean sauce and cook until green beans are tender.
Sweet and Sour Chicken
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp light brown sugar, packed
- 3 cloves garlic, pressed or finely minced
- 2 Tbsp cold water
- 1 Tbsp cornstarch
- 1 and 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
- 3 Tbsp cornstarch
- salt and pepper to taste
- 3 Tbsp olive oil (more if deemed necessary)
- 2 green onions, sliced into thin rounds for garnish
- 1 Tbsp sesame seeds for garnish
- In a medium saucepan, add all ingredients except water and cornstarch. Whisk and bring to a boil over medium-high heat.
- To a small bowl, add the water, cornstarch, and stir to combine.
- Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
- In a large zip-lock bag, shake chunked chicken, cornstarch, salt and pepper until chicken is coated all over.
- In a large skillet, add 3 to 4 tablespoons olive oil, chicken and cook over medium-high heat for about 5 to 7 minutes. Make sure chicken has cooked by cutting open a large chunk. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
- When chicken is done, lower heat and stir in sauce and simmer for a minute.
- Garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Note: Some will object to the use of ketchup to make sweet and sour. You’re right. But it is key to quick.
Beef and Broccoli
- 1 lb beef cut sliced into thin strips
- 3 cloves garlic, minced
- ½ tspn grated ginger
- 2 Tbspn sesame oil
- ⅓ cup soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- 1 cup beef broth
- 4 cups broccoli florets
- 2 Tbsp cornstarch
- 2 Tbsp water
- sesame seed, as desired
- In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
- Add a little more oil, then add the garlic and ginger to the pan. Fry until soft.
- Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
- Add the broccoli florets.
- In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
- Add the beef back into the mixture, and serve over rice with sesame seeds.
Chinese BBQ Beef Buns – Dim Sum
- 1 ½ cups diced cooked beef (braised pot roast or roast beef)
- ¼ cup ketchup
- 2 Tbsp granulated sugar
- 2 Tbsp cider vinegar
- 1 Tbsp light soy sauce
- 1 Tbsp hoisin sauce
- 1 piece fresh ginger root, finely grated
- 1 tsp Chinese 5-spice powder
- 1 ¼ cups all-purpose flour
- 1 cup cake and pastry flour
- ⅓ cup granulated sugar
- 1 Tbsp baking powder
- 6 Tbsp 2% milk
- 3 Tbsp water
- 2 Tbsp vegetable oil
1. Dump beef in a small saucepan and add ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice, stirring occasionally over medium heat until the sauce thickens, about 5-7 minutes. Set aside until cool.
1. Sift and mix flours with sugar and baking powder into a large bowl. Add milk, water and oil and stir until it thickens. Dump dough on a work surface and knead by hand for about 5 minutes until smooth and elastic. Return to bowl, cover with plastic wrap and let sit for an hour.
2. Cover work surface with a sprinkling of flour. Cut the dough into 8 equal pieces. Roll each piece to ¼-inch thick. Using a 4-inch round cutter, cut out a circle. To fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the center and then pinch the edges of the dough up and around to seal it in (fancy folds take practice!). Put on individual pieces of wax paper with pinched end up (wax paper should be larger than the bottom of the bun.
3. With water in the bottom of a wok measured to the bottom of a 10-inch bamboo steamer, boil on high heat. Arrange 4 buns into each tier of steamer (usually 2 baskets). Cover and steam for 13-15 minutes. The buns open up as they steam. Remove the steamed buns with tongs and serve within 40 minutes of steaming.
NOTE: Most dim sums are not quite so “quick and easy,” but this one is quicker and easier than the ones in the restaurant.