Oriental Beef Strip
¾ lb. ¾” beef steak cut into ¼” strips
1 T. oil
½ c. water
2 T. soy sauce
2 t. minced garlic
Salt and pepper
3 c. oriental vegetables (canned mixed)
2 T. cornstarch
¼ c. water
Day 1
1. Cut up meat and place in labeled baggie for day 2.
2. Measure out ½ c. water, soy sauce, garlic, salt and pepper into a liquid measuring cup,
wrap with plastic wrap and label for day 2.
3. Measure ¼ c. water with cornstarch into a custard dish and wrap with plastic wrap and
label for day 2.
Day 2.
1.
2.
3.
4.
5.
Open and drain water off of canned vegetables in a colander
Brown thin beef strips in 1 T. oil. Drain if necessary.
Add water, soy sauce, garlic, salt and pepper mixture from day 1.
Then add vegetables, cover and cook till hot, about 5 min.
Stir to combine cornstarch and water from day 1; stir until well blended. Slowly
pour small amounts at a time into the boiling juices stirring constantly. Stir until
mixture boils and thickens. Serve over hot rice.
Oriental Chicken and Noodles
Prep Time:5 min
Total Time:17 min
Makes: 4 servings
2 cups water
1 pkg. (3 oz.) ramen noodle soup mix, Oriental style
2 cups broccoli florets
2 cups cooked chicken strips
1/2 cup chopped toasted PLANTERS nuts (if desired)
Day 1
1.
2.
3.
Day 2.
1.
2.
3.
4.
5.
6.
Cut up broccoli and place in labeled baggie for day 2.
Cut up and cook chicken strips.
Let chicken cool, then place in labeled baggie for day 2.
Put water into large skillet and bring to a boil
Add noodles and broccoli; cook 1 minute
Add flavor packet from noodle mix
add chicken and stir
boil for 1 minute
stir in nuts and serve
Fried Rice
3 T. vegetable oil
1/3 pound ham, diced
½ c. onion, diced
Salt and pepper
1 T. garlic, finely chopped
2 t. chopped ginger
3 whole scallions, thinly sliced on the bias, white and green separated
1 cup medley frozen corn, peas, carrots (place in colander and run under water
to partially thaw)
3 cups cold cooked rice
Day 1.
1.
2.
3.
4.
Day 2.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Cut up ham and place in labeled baggie for day 2.
cut up onion and place in labeled baggie for day 2.
cut up scallions and place in labeled baggie for day 2.
measure out garlic and ginger into a custard dish, wrap with plastic wrap and label for
day 2.
prepare frozen vegetables
Measure out rice
Heat a large heavy-bottomed nonstick skillet over high heat.
When hot add 1 tablespoon of the oil.
Add the ham and cook stirring occasionally until lightly browned.
Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until
onion is fragrant
Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
Add the vegetables. Cook until just warm but still crisp. Transfer contents of the skillet to
a large bowl.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a
spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat
evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly
crispy, about 2 minutes. Stir the rice again, breaking up any new clumps.
Add the scallion greens.
Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the
seasoning with salt and pepper, if necessary. Serve.
Chicken and Broccoli Stir-fry
From Food Network Kitchens
1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
2 cloves garlic, minced (1 teaspoon)
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons kosher salt and freshly ground black pepper
1 tablespoon dark sesame oil
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil
5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)
Serving suggestion: rice
READ INSTRUCTIONS WHEN MEASURING INGREDIENTS
DAY 1
1. Clean and cut up chicken and place in a labeled baggie
2. Place in baggie with chicken: ½ t. garlic, ½ t. ginger, 1 T. soy sauce, 2 T. sugar, 1
t. cornstarch, 1 t. salt, and 1 T. sesame oil. Seal baggie and refrigerate for day 2.
3. In a liquid measuring cup place the chicken broth and 1 T. cornstarch. Cover with
plastic wrap and label for day 2.
4. Clean and cut up broccoli. Label TWO baggies and keep stalk pieces in one and
florets in the other.
5. In small custard dish put ½ t. garlic, ½ t. ginger, 2 T. water, ¼ t. salt and pepper.
Cover with plastic wrap and label for day 2.
DAY 2
1. Heat a large nonstick pot over high heat.
2. Add 1 tablespoon of the oil and heat.
3. Add the broccoli stems, and stir-fry for 1 minute.
4. Add the florets and small custard dish of ingredients from day 1. Stir-fry
until the broccoli is bright green but still crisp, about 2 minutes.
5. Transfer to a platter.
6. Get the skillet good and hot again, and then heat 2 more tablespoons oil.
7. Add the chicken and stir-fry until the chicken loses its raw color and gets a
little brown, 3 to 4 minutes.
8. Return the broccoli to the pan and toss to heat through.
9. Stir the reserved cornstarch mixture and add to pot.
10. Bring to a boil to thicken, stirring. Add more water if need to thin the
sauce, if necessary.
11. Serve with rice.