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Posts Tagged ‘beef’

Orange Beef Stir Fry

I love making stir fries. They’re usually easy and are good way to eat up lots of vegetables (since they never turn out mushy and tasteless!). This one with orange and broccoli looks good and tastes better – not to mention it’s done in less than 30 minutes!

mmm mandarin orange

mmm mandarin orange

Check out how good those oranges look! I made this back when mandarin oranges were still available, and they were so sweet – perfect in the ginger sauce. I’m always sad when they disappear from the grocery store 😦

making sauce

making sauce

The sauce is easy, mix up some orange juice, soy sauce, honey, cornstarch, garlic, ginger, and orange zest!

frying beef

frying beef

Get the meat going after you’ve made the sauce.

now for some broccoli

now for some broccoli

Set the meat aside and start on the broccoli and onion. Like I said, this meal comes together very quickly!

adding the orange

adding the orange

Throw the meat back in and add the oranges – one more step and it’s done!

heat and stir for a couple minutes

heat and stir for a couple minutes

Heat the sauce to boiling and let it thicken a bit, and that’s it!

served with egg noodle

served with egg noodle

I like to make this with my favourite egg noodles on the side, but it would go well with rice too.

Here’s the recipe!

1/4 cup orange juice
1 Tbsp soy sauce
1 Tbsp liquid honey
2 tsp cornstarch
1-2 garlic cloves, minced (or 1/4-1/2 tsp garlic powder)
1 tsp finely grated orange zest
1 tsp finely grated peeled gingerroot (or 1/4 tsp ground ginger)
3 tsp cooking oil
1 lb or 450g beef top sirloin steak, cut into thin strips
1 1/2 cups broccoli pieces
6 green onions, cut into 1 inch pieces
2 medium oranges, peeled, segmented and chopped

Rice or noodles for the side

1. Combine the orange juice, soy sauce, honey, cornstarc, garlic, orange zest and ginger in a small bowl. Set aside. If you’re making rice, start it cooking now (about 20 minutes to being done)

2. Heat a frying pan on medium-high, then add 2 tsp of cooking oil. Add beef and stir fry until desired doneness. Transfer beef aside to a plate and keep warm and covered. If you’re making noodles, start it cooking now (about 10-15 minutes to being done)

3. Heat 1 tsp of cooking oil in the same pan. Add broccoli and onion and stir fry until broccoli turns bright green.

4. Return beef to pan and add orange. Stir the sauce, and add to pan. Heat and stir until sauce is boiling and thickened.

(PS – this recipe comes from Company’s Coming – 30 Minute Meals. I’m getting some great dinners out of this book!)

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Beef and Noodles

This is so simple, but one of my favourites – and the Royal Taster’s favourite for sure. It takes a long time to cook, but it’s worth it.

There’s not a lot of ingredients to deal with – just chop up a little onion and garlic.

some onion

some onion

Then slice up the beef into bite size pieces, and that’s all the chopping involved which makes ME happy.

slicing beef

slicing beef

Once it’s all chopped, toss it all in some flour and fry in a little oil.

flour and frying

flour and frying

You can brown half the beef, remove and set aside, and then brown the remaining half with the onion and garlic. At least, that’s what it said to do. I did that the first couple times I made this one, then I started just browning all the meat at once. I don’t get the difference! Seems to work fine.

add the onion

add the onion

After the beef has browned a little, get the onion and garlic in there and keep it all frying. You’re almost ready to go sit down and watch TV for awhile (no kidding!). So measure out your beef broth, but try not to be as clumsy as me.

what a mess

what a mess

Yeah. Anyway, if you’re using Campbell’s beef broth (in the soup size cans), 3 cups works out to just over two cans – about 2 1/4. When I make this recipe, I reserve the rest of the can and add it with the noodles. If you think that might be too rich, you could use water instead. The recipe actually calls for frozen noodles, which I am guessing add a fair amount of water. Because I use egg noodles, I find you need to add some more liquid along with them. So I just use the leftover broth, although it does increase the flavour.

ready to simmer

ready to simmer

Add the broth, along with the last couple ingredients, and be prepared to sit back for awhile.

first check

first check

Still a long way to go…so a long while later, it’s finally time for the last step.

adding the noodles

adding the noodles

Finally, you get to add the noodles – and more broth or water if you prefer. I like these egg noodles because they’re a lot lighter than regular pasta and don’t take as long to cook.

all done!

all done!

Hooray…by the time we get to this point, I’m starving. I always forget to start this soon enough.

presentation is not my strong suit

presentation is not my strong suit

Recipe? This one is again from Better Homes & Gardens.

1 pound boneless beef (stewing beef like chuck roast or beef round)
1/4 cup flour
1 tbsp cooking oil
1/2 cup chopped onion
2 cloves of garlic, minced
3 cups of beef broth
1 tsp dried marjoram or basil, crushed (i like basil)
1/4 tsp black pepper
8 ounces frozen noodles
2 tbsp parsley if you want

1. Trim the fat from the meat and cut it into cubes (about 3/4 inch each). Coat the meat with the flour in a small bowl. In a large saucepan, brown half the meat in the oil. Remove it and set aside, then brown the remaining meat with the onion and garlic (add more oil if you need it). Drain off the fat and return all meat to the saucepan.

2. Stir in the broth, basil, and pepper. Bring to boiling, then reduce heat. Simmer, covered for about 1.5 hours or until the meat is tender.

3. Then add the noodles. Bring to boiling again, then reduce heat and cook uncovered for 25 or 30 minutes more or until the noodles are tender (if you do use the egg noodles it won’t take this long…more like 15-20). Sprinkle with parsley to serve.

So if you have some time on your hands, this is a must-try!

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Beef, Veg, & Noodle

I’m still trying to work out the finishing touches on this one.

stir fry!

stir fry!

This is a really good stir fry that my mom makes, and is probably one of my favourite dinners! I can’t quite get it the same way she does though…

plain old soup

plain old soup

It’s really easy and pretty quick too…except for chopping all the vegetables. I am SO SLOW at chopping things and I get bored of it really quickly, haha.

frying beef

frying beef

Which is why I buy the beef pre-sliced! Stir fry packages are so much faster…unfortunately I don’t think this was a very good cut or something, it came out kind of chewy.

letting it simmer

letting it simmer

Vegetables are back in, along with the soup and seasonings…so now it’s time for the noodles.

check out my new pot!

check out my new pot!

Yep, Ithe new pot debut! I love them, but let’s hope I don’t wreck them…after all, they have a 25 year warranty that I have to outlast! (yeah right)

my favourite noodles

my favourite noodles

These are the best noodles, and they cook really quickly too.

Anyway, this is a really good recipe to try – but you have to like soy sauce! It uses a lot. I’m still trying to figure out the best mix of seasonings, so I’ll post what I’ve used the last couple times this one was made, and will update if I work it out.

500g beef strips
2-3 carrots, sliced
half onion, sliced
2 cups chopped veggies – peppers, celery, broccoli, whatever you like
1-2 cloves garlic, minced
cooking oil as needed
1 can cream soup – mushroom, celery, or broccoli & half can water
dark soy sauce, to desired consistency
(China Lily is my favourite but I haven’t found it lately!)
pepper & ginger to taste
noodles or rice on side

1. In hot oil, stir fry carrots, onion and garlic. Then add remaining vegetables and stir fry until crisp-tender.
2. Remove vegetables from pan, set aside. Add more oil if needed and stirfry beef.
3. Put veggies back in. Add 1 can soup, half can water, and soy sauce to desired consistency (I like it sort of like gravy – but it takes a lot of soy sauce. I didn’t measure, but I would guess at least 200ml? The photo could be used as a reference maybe – you want it to look about gravy-coloured too. This is why dark soy sauce is important!)
4. Add pepper (I used around 1/8 tsp or so) and ginger (again I used 1/8 tsp, but I don’t think it was enough).
5. Let everything simmer over low heat and boil your noodles!

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