Tag: ground ginger

Lighter Beef and Broccoli

I looked back and saw that I had included other beef and broccoli recipes, but not this one for some reason. It just happened that a friend gave us a small picanha (tri-tip sirloin) which she had mistakenly thawed and wasn’t sure what to do with it. After slicing it up and marinating it, the result was very good.

It may seem complicated,but it really wasn’t!

Lighter Broccoli Beef

Ingredients

serves 4

  • 1-1/4lb flank or sirloin steak, cut very thin against the grain
  • 1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
  • 2-1/2 Tablespoons gluten-free flour, divided (potato starch)
  • 3/4 cup gluten-free low-sodium chicken broth
  • 1/4 cup brown sugar
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 1/4 cup + 2 Tablespoons water, divided
  • 4 cups broccoli florets
  • 2 Tablespoon peanut oil, divided
  • cooked rice, for serving

Directions

1. Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon gluten-free flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate while you prepare the rest of the dish.

2. Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.

FYI, I doubled the amount of this part to have more sauce for the rice!

3. Heat a large wok or non-stick skillet over high heat then add remaining 1/4 cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3 minutes. Remove to a plate then set aside.

4. Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to plate.

5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into the wok then simmer until everything is heated through, 1 minute. Serve over cooked rice.

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Egg Roll Ramen Skillet

Just in case you are tired of holiday food…LOL. There are many variations for egg roll this and that. This one intrigued me because it uses ramen noodles, which certainly stretched the normal recipes. All you need to do is to buy a package of any Asian ramen soup and discard the packets of sauce! In lieu of cutting up cabbage, etc., just buy a package of coleslaw mix!

Egg Roll Ramen Skillet

INGREDIENTS

  • 1/4 cup low-sodium soy sauce
  • 1/2 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 3 (3 oz) packages ramen noodles
  • 2 tablespoons sesame oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb ground pork
  • 1 large red bell pepper, thinly sliced
  • 1 (16 oz) bag coleslaw mix with carrots
  • 2 green onions, finely chopped

PREPARATION

1 In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.

2 Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 tablespoon sesame oil.

3 In a large skillet or work, heat the remaining oil over high heat. Add the onion and cook about 3 minutes.

4 Reduce heat to medium-high, add garlic, and cook 30 seconds. Push onions and garlic to the side of the pan and add pork to center. Let cook 30 seconds before stirring, then break apart meat with a wooden spoon and stir in onions and garlic. Cook until no longer pink.

5 Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes.

6 Add noodles and sauce and toss thoroughly, cook 2-4 minutes.

7 Adjust seasoning as needed, top with green onions, and enjoy!

Recipe adapted from Chelsea’s Messy Apron. [https://www.chelseasmessyapron.com/egg-roll-noodles/]

Hoisin Asian Meatballs

The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.

So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.

Hoisin Asian Meatballs

Ingredients

  • 1-pound ground beef
  • 1 teaspoon toasted sesame oil
  • 1/2 cup Panko*
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • Sesame seeds, for garnish

Hoisin Sauce

  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
  5. Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.

Chinese Pork Meatballs/Chinese Fried Rice

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

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Chinese Pork Meatballs

Ingredients

∙ Makes 20 meatballs

  • 1 lb. Ground pork
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 2 tsp Soy sauce
  • 2 tsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tsp Five-spice powder
  • 2 pinches White pepper, ground
  • 3 tbsp Peanut oil

Instructions

In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.

Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.

In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.

 Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.

Keep rotating the meatballs gently until cooked through.

Serving Tip

For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Chinese Fried Rice  Serves: 4

Ingredients

  • 4 cups cooked brown or white rice
  • 1 cup frozen peas and diced carrots
  • 1 egg, whisked
  • ⅓ cup soy sauce
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger (optional)
  • 3 green onions, diced

Instructions

  1. Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
  2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.