People tend to think my kids are picky. I think they just like momma’s cooking (and carbs). Oh, and they go through phases. Well, Good news. They LOVED this.
2 thick NY steaks, sliced against the grain
2 heads of broccoli, broken down
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
3 Tbsp brown sugar
1/2 cup boiling water
6 Tbsp soy sauce
1 1/2 Tbsp corn starch
2 Tbsp sesame oil
Pepper to taste
Sesame seeds for garnish
Make sure you start your rice because this is going to be quick.
Heat pan on medium high and add a tablespoon or so of oil. Cook broccoli until bright green. Set aside.
Increase heat on pan to high heat. Add a tablespoon or so of oil. Brown the beef. Note: dont overcook and Don’t over crowd the pan. This was about 3 batches for the pan I have. I just added each batch to the broccoli bowl that was set aside. I cooked the beef until medium rare.
Combine the rest of the ingredients in a bowl.
Add the broccoli and beef back to the pan with the sauce and cook for about 3 mins or until the sauce thickens a bit. It should just stick to the back of a spoon.
Test for pepper. Add some sesame seeds. Serve over rice with some siracha for added deliciousness. Enjoy!
I don’t know about you but I’m pretty wary of going out for Chinese. For some reason, the Chinese restaurants around me can’t leave the MSG out of their ingredient list. Me and MSG do not get along.
So, it’s either head to the city for some decent Chinese or cook it at home. With a little one at home, there really isn’t an option. Chinese Red-Cooked Chicken is served at the G Beach Bungalow.
Chinese Red-Cooked Chicken (adapted from the Williams-Sonoma Slow Cooking book)
3 whole chicken legs (skin pulled off)
4 strips orange zest
1 star anise
1 cinnamon stick
1″ piece fresh ginger, peeled and chopped
1 TBS packed brown sugar
3/4 cup soy sauce
1 cup chicken broth
drizzle of sesame oil
1/4 dry sherry
1 1/4 TBS cornstarch
Put the chicken, zest, star anise, cinnamon, ginger and brown sugar in a Dutch oven on the stove top. Pour in the soy sauce and 1/2 cup of the chicken broth. Bring to boil over high heat, reduce to very low and partially cover. Cook about 45 mins flipping the legs halfway through the cooking time.
Transfer the chicken to a platter and brush with sesame oil. Cover loosely with foil to keep warm. Add sherry to the cooking liquid. In a small cup, stir cornstarch and remaining 1/2 cup of broth until it’s dissolved. Stir the cornstarch mixture into the cooking liquid and cook over medium heat until the sauce thickens (about 10 mins). Remove and discard the zest, star anise, cinnamon and ginger. Pour the sauce over your red chicken and serve with rice and your favorite stir-fried veggies.
This was a big hit with the family. It’s very fragrant and so I was worried the little one wouldn’t like it. I was wrong.