Chinese
Honey Sesame
Ingredients
Beef Marinade
1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2”
length pieces
1 tablespoon Hoisin Sauce
3 tablespoons soy sauce
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ginger powder
Sauce
1 tablespoon Chinese rice wine or mirin
2 tablespoons chicken broth
5 tablespoons oyster sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon pepper
6 medium garlic cloves, minced
1 tablespoon ginger, minced
¼ teaspoon red pepper flakes
1 teaspoon peanut oil
3 ½ - 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
3 medium scallions, sliced (optional)
Directions
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
Drain excess marinade off of beef (if there is any). Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.
Notes
Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry!
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Ingredients
Beef Marinade
1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2”
length pieces
1 tablespoon Hoisin Sauce
3 tablespoons soy sauce
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ginger powder
Sauce
1 tablespoon Chinese rice wine or mirin
2 tablespoons chicken broth
5 tablespoons oyster sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon pepper
6 medium garlic cloves, minced
1 tablespoon ginger, minced
¼ teaspoon red pepper flakes
1 teaspoon peanut oil
3 ½ - 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
3 medium scallions, sliced (optional)
Directions
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
Drain excess marinade off of beef (if there is any). Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and sauté for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.
Notes
Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry!
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Honey Sesame Chicken
Bits of deep fried chicken pieces coated with a honey sesame glaze
Yield: 4 servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.
Ingredients
12 oz. chicken breast, cut into bite sized pieces
1 tablespoons light soy sauce
1 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon sugar
1 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce:
t tablespoon sweet chili sauce
2 tablespoons tomato ketchup
1-2 tablespoons honey
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1/4 cup water
1 tablespoon toasted sesame seeds
Directions
Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour. Mix flour and cornstarch and place in a large Ziploc bag. Drain chicken and add to flour mixture. Shake gently to coat. Fry in hot oil (350°) until golden brown. Drain on paper towels.To make sauce, mix chili sauce, ketchup, honey, oyster sauce, soy, sauce and water in a medium sauce pan. Bring to a boil then simmer until sauce begins to thicken. Toss sauce with chicken pieces, sprinkle with sesame seeds and serve.
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Bits of deep fried chicken pieces coated with a honey sesame glaze
Yield: 4 servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.
Ingredients
12 oz. chicken breast, cut into bite sized pieces
1 tablespoons light soy sauce
1 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon sugar
1 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce:
t tablespoon sweet chili sauce
2 tablespoons tomato ketchup
1-2 tablespoons honey
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1/4 cup water
1 tablespoon toasted sesame seeds
Directions
Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour. Mix flour and cornstarch and place in a large Ziploc bag. Drain chicken and add to flour mixture. Shake gently to coat. Fry in hot oil (350°) until golden brown. Drain on paper towels.To make sauce, mix chili sauce, ketchup, honey, oyster sauce, soy, sauce and water in a medium sauce pan. Bring to a boil then simmer until sauce begins to thicken. Toss sauce with chicken pieces, sprinkle with sesame seeds and serve.
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Sesame Chicken Pot Stickers
Pot stickers are unbelievably easy to make. Best of all, they're freezer-friendly, perfect for those busy weeknights!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 36 pot stickers
Ingredients
1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving
Directions
In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add pot stickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.
Notes
*The filling in the pot stickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked pot stickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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Pot stickers are unbelievably easy to make. Best of all, they're freezer-friendly, perfect for those busy weeknights!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 36 pot stickers
Ingredients
1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving
Directions
In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add pot stickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.
Notes
*The filling in the pot stickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked pot stickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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