Beef and Brocolli

We love our Chinese recipes. I'm still working on extending our menu of items in this area. This was a delicious recipe and so easy! We even went out for Chinese on Christmas Eve and Charlie ordered the sweet and sour chicken...he liked mine better! Yay!




Beef and Brocolli

Adapted from Delicious Meliscious


1 lb. boneless sirloin, cut into thin strips
2 T cornstarch
1 (14 oz) can beef broth
2 T soy sauce
2 T packed brown sugar
1/4 tsp. garlic powder
4 C fresh brocolli florets (I used 2 heads)


In a mixing bowl, combine cornstarch, broth, soy sauce, sugar and garlic powder. Mix together.


In a large skillet, on medium/high heat, saute the beef strips until browned and juices evaporate. Stir brocolli and cornstarch mix into the meat. Cook until mixture boils and then thickens. Stirring frequently. Serve over cooked rice.

Sweet and Sour Chicken

I've been told that I start almost every post with how delicious I think the recipe is. So from now on, just assume that if it makes it to the blog we love it! I won't post anything we wouldn't eat again! :)

This was the first meal I made that was Chinese when we got married. Charlie had a bad day today at work. So, it's a perfect date night meal! We're having this with a Redbox movie and some cuddles on the couch. Surely, that will cheer him up!

This is an easy meal, but takes some time to cook. So don't plan on throwing this together really quickly when you get home.


Sweet and Sour Chicken
Source: My Kitchen Cafe

Chicken
3 chicken breasts, boneless, skinless
Salt and pepper
1 C cornstarch
3 eggs, beaten
1/4 oil

Cut the chicken into either cubes or strips. Season with salt and pepper. Dip the chicken in cornstarch and then the egg. Fry until brown, but not cooked quite all the way through. Place in a single layer in a baking dish. Mix the sauce and pour oven the chicken.

Sauce
3/4 C sugar
4 T ketchup
1/2 C vinegar
1 T soy sauce
1 tsp. garlic salt

Bake for 1 hour at 325°. Turn chicken every 15 minutes. If you want more sauce (we always do) make another batch and boil on the stove for about 7 minutes. It should thicken and reduce. Serve with rice. YUMMY!

Asian Beef and Noodles

This is another Weight Watcher's one. We really liked it! According to the source I got this from you could use chicken or shrimp with ramen noodles in those flavors. The beef was really good though. I didn't have sesame oil, so I used olive. Because of this, I also used both seasoning packets for the flavor. I'm sure all of this altered the points a bit. We like our stir fried dinners and I usually buy steak and cut it up. While shopping at Food Lion this week I found that they sell chopped up bits of steak, with very little to no fat, that are perfect for this kind of dinner. Don't confuse these with beef tips which are much bigger bites. And they are very cheap! This was a very inexpensive meal. If you're making it for more than 2 people I would definitely double it. I'm thinking of making 1/2 more next time so we can have leftovers for Charlie's lunch.

Asian Beef and Noodles

Source: Gina's Weight Watcher's Recipes

8 oz lean steak, chopped

2 tsp dark sesame oil (or olive)

1 C green onion, sliced

2 C packaged cabbage coleslaw mix with carrots

2 packages of Beef Ramen Noodles

1 1/2 C water

1 T low sodium soy sauce

Heat 1 tsp of oil in a large skillet over medium-high heat. Add steak and green onions. Cook until steak is browned and appears to be done. Remove from skillet and keep in a warm oven. Heat remaining tsp of oil in same skillet. Add slaw. Stir fry for about 1 minute. Add to the meat in the oven. Add water to skillet with 1 (I used 2) seasoning packet. Bring to a boil. Break noodles in half and add to water. Cook until most of the liquid is absorbed and the noodles are ready. Stir in the steak and coleslaw mixture. Mix together. Serve!

Makes 2-10 WW point servings

Pepper Steak

This is an old recipe I'm pulling out. Actually, by old I mean it's not the first time I've made it. We love this one for many reasons. One, it's so yummy! Two, it's weight watchers. Three, we get to use the wok. And four, it's cheaper than take-out and just as yummy, if not more!

Note: If you are my or my husband's Facebook friend you know that we had a fire in our kitchen tonight! Don't walk away from your wok while heating the oil :) Also, this can be made in a skillet.
Please don't judge my horrible picture :)

Pepper Steak
Source: Gina's Weight Watchers Recipes

12 oz top round beef
4 tsp + 3 T soy sauce
1 T rice wine
3 tsp cornstarch
6 tsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper

Slice meat into thin slices with the grain. Cut pieces to about 1" long. Place in bowl with 4 tsp of soy sauce, 1 T rice wine, 1 tsp cornstarch and black pepper.

In another bowl, mix 3 T soy sauce, 1 T water, and 2 tsp cornstarch. Set aside.

Heat the wok on high. Swirl in 1 T oil and add the beef. Cook undisturbed for 20 seconds letting the beef brown. Stir meat and cook for another 2 minutes. Transfer to plate.

Add remaining 2 tsp oil to the wok, add peppers and onions. Cook for about 2 minutes. Stir in beef. Add the sauce. Stir fry about 30 seconds until thickened.

4 servings. 5.5 ww pts. per serving.

Honey Chicken

This was yum! Charlie said it was better than the kind you get off a Chinese buffet because it wasn't as sweet or covered in sauce. It really was good. The sauce was almost clear which is also different from the kind you get at the restaurant. There's no picture because Charlie's camera died and mine was only giving me extremely blurry photos. AND I don't want to steal this time because mine didn't look like hers! Her sauce was the golden color you get when you eat out. I don't know why mine was different, but it was still super delicious! So just trust me that this one is worth making!

Honey Chicken
Source: Real Mom Kitchen

3 boneless skinless chicken breast, cut into cubes
1/3 cup Cornstarch
Vegetable Oil
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)...I used like 6 cloves :)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)...I didn't use this

Roll the cubed chicken in cornstarch and then fry in hot oil. Set aside.

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch.

***This made enough for the 2 of us with no leftovers! We served it over white rice. So you may want to double it for a family! I would definitely double the sauce if I made it with any more than 3 pieces of chicken.