This BEEF & BROCCOLI recipe is better than take out.
INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.
Tonight I had a craving for something out of reach – Bang Bang Shrimp. So I decided to make something like it, at home. Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead. The result was fabulous! Introducing my Bang Bang Shrimp or Chicken Pasta recipe!
Bang Bang Sauce Recipe
This sauce is so tasty, I’d love to have it on everything! Well, almost everything. It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one. It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.
This is a quick meal to prepare, great for a weeknight dinner. Fast, easy clean up and delicious – a busy, working mom’s dream. This recipe is a keeper so be sure to pin it!
Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:
First, prep your shrimp or chicken. Julienne 2 carrots and slice 2 green onions. Bring a pot of water to boil for cooking your pasta.
Mix together the Bang Bang Sauce ingredients in a bowl. Set aside.
Saute the chicken or shrimp, as instructed below. Add carrot and onion to frying pan and lower heat to low.
Boil pasta until al dente’. Drain. Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!
Here is the recipe for Bang Bang Shrimp or Chicken Pasta:
INGREDIENTS
3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste
Bang Bang Sauce Ingredients:
1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)
DIRECTIONS
Mix the sauce ingredients together in a bowl and set aside.
In a large pot of boiling water, cook the pasta and drain well.
Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.
Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.
Remove from heat and set aside if pasta is not ready.
In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter
Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade
Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)
Toppings:
1/4 cup cashews
1 tsp sesame seeds
Directions:
Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.
Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.
Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.
Heat 2 tablespoons oil in large skillet.add 2 cups each of diced pork and rice, carrots, peas and scallions.Stir fry until hot.Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.
peel from 1/4 orange, julienned (into 1/8″-thick strips)
cooked white or brown rice, to serve
Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.
1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets
1 onion, sliced
6 mushrooms, sliced (or small can of mushrooms)
2 tablespoons teriyaki sauce
1 tablespoon hoisin sauce
1 tablespoon lime juice
1 tablespoon molasses
1 clove garlic, minced
1 teaspoon fresh ginger, minced (or dried ginger)
dash hot pepper flakes
dash balsamic vinegar
1 tablespoon cornstarch, mixed with 1/4 cup water
Heat wok or large skillet.Stir fry meat until cooked.Add onion and cook for a couple minutes.Add slaw mixture and mushrooms.Stir in remaining ingredients.Cook until vegetables are crisp tender and sauce is thickened.Serve in wraps.
1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil
1/2 c. dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.
Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.
Combine first 6 ingredients in a 10 inch skillet.Heat over med-high heat until bubbly.Add the pork; stir fry 3 minutes.Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl.Add to skillet, cook 2 minutes to thicken.Serve over noodles.
1 (16 ounce) jars cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Put all ingredients in crock pot on low for 6-8 hours.Garnish with cilantro, scallions, and peanuts.Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
Thumbs up for this easy recipe! Served it with Jasmine rice and steamed broccoli. I omitted the Tabasco for the sake of the kiddo and just sprinkled crushed red pepper on my serving.
1 pound boneless, skinless chicken breast, cubed 2 Teaspoons Minced Garlic 2/3 cup Apricot Preserves 1/3 cup Soy Sauce 1/3 cup Ketchup 1 Teaspoon Tabasco
For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
