Emerald Stir-Fry with Beef

Courtesy of Food Network

• 1/4 cup mirin or semisweet white wine, like Riesling
• 1/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup water
• 2 tablespoons canola oil
• 8 ounces beef round tip steak, sliced 1/4-inch thick
• 3 cloves garlic, minced
• 2 cups fresh snow peas (6 ounces)
• 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
• 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
• 2 cups (8 ounces) frozen shelled edamame
• 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
• 1 teaspoon sesame oil

Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.

In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

4 servings (1 serving equals 2 cups stir-fry and 3 tablespoons sauce)
Calories 400; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 3 g) ; Protein 29 g; Carb 34 g; Fiber 11 g; Cholesterol 32 mg; Sodium 625 mg 

Beef with Snow Peas

Courtesy of Pioneer Woman

• 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• ½ cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Vietnamese-Style Beef

Courtesy of Noble Pig

2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1-1/2 Tablespoons light brown sugar
1 Tablespoon fish sauce
5 cloves garlic, minced
3 Tablespoons peanut or canola oil
Kosher salt and freshly ground pepper
1-1/2 pounds beef tenderloin, cut into 3/4" pieces
1 medium yellow onion, sliced into 1/4" thick wedges
3 Tablespoons chopped salted peanuts, toasted
2 scallions, both green and white parts, thinly sliced

In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves.  In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.

Season the beef with salt and pepper.  In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot.  Swirl to coat the skillet.  Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more.  Transfer to a medium bowl.  Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.

Put the remaining 1-1/2 Tablespoons oil in the skillet and heat until shimmering hot.  Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes.  Add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds.  Return the beef and any accumulated juices to the pan and stir to combine.  Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.

Serve sprinkled with peanuts and scallions.

Citrusy Stir-Fry Shrimp

Courtesy of Hungry Girl

10 oz raw peeled and deveined shrimp, tails removed
3 c snow peas
3 c white mushrooms, quartered
1/2 c canned sliced water chestnuts, drained and halved
1/3 c freshly squeezed orange juice.
1/2 tsp cornstarch
2 1/2 tsp Splenda (granulated)
3 tsp light or low-sodium soy sauce
2 1/2 tsp minced garlic
2 tbs chopped scallions

1. Bring a medium pot filled two-thirds of the way with water to a boil.
2. Meanwhile, in a small dish combine orange juice, soy sauce, splenda, cornstarch, garlic, and scallions. Mix thoroughly and transfer to a small saucepan. Set heat to low and cook for 5 minutes, stirring often.
3. Remove from heat, transfer back to the small dish, and set aside.
4. Once the pot has reached full boil, add shrimp. Cook until they are opaque (about 35 seconds). Drain water, and rinse shrimp in cold water and set aside.
5. In a large pot or wok sprayed with nonstick spray, cook snow peas and mushrooms at medium heat, stirring occasionally, for 5-7 minutes (veggies should still be crisp).
6. Add shrimp, water chestnuts, and sauce. Stir and continue to cook for 203 more minutes, until entire dish is thoroughly heated and mixed.

Nutritional Info: 2 servings-282 calories, 3.5g fat, 1,125mg sodium, 26g carbs, 5g fiber, 11g sugars, 38g protein.

Beef Bulgogi/Gal Bi (Shawn's Mom)

Beef Chuck
Soy Sauce
Sugar
Black Pepper
Ginger
Garlic
Sesame Seeds/Oil (Both): More than in Pork BGG

Pork Bulgogi (Shawn's Mom)

4 tbs Hot Pepper Paste
4 tbs Soy Sauce
Black Pepper
Sugar
3 tbs BBQ Sauce
Ginger Powder
Granulated Garlic
Sesame Oil
Red Pepper Granulated
Sesame Seed (Roasted)
4-5lbs Boston Butt Pork

Marinate and bake in the over @ 400 degrees

Korean Kalbi

Korean Kalbi (HOA Newsletter)

1 Pound beef short ribs
2 tbs brown sugar
2 tbs soy sauce
2 tsp sesame oil
4-5 garlic cloves, minced
1 green onion, sliced
half of a very ripe pear, crushed

Rinse the meat with water to remove blood and any bone fragments. Set aside.

Mix all the other ingredients together in a bowl and then pour over the meat. Let it marinate for at least 2 hours in the refrigerator. For best results, overnight.

Cook on barbecue grill (preferred) or pan fried. Serve with steamed rice and kimchi

Moo Shu Beef

Moo Shu Beef
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=52841

	8 oz lean sirloin beef
	3 tbsp low-sodium soy sauce
	1 tsp cornstarch
	2 tsp vegetable oil
	2 medium scallion(s), chopped
	3 medium garlic clove(s), minced
	2 tbsp sherry cooking wine
	2 cup(s) Chinese cabbage, or Napa cabbage, chopped
	1/3 cup(s) canned bamboo shoots, drained and chopped
	1/3 cup(s) canned straw mushrooms, drained and sliced
	1 large egg white(s), beaten
	12 medium tortilla, flour, fat-free, warmed
	1/2 cup(s) hoisin sauce

Instructions

• Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.
  
  
• Heat oil in large skillet or wok. Add scallions and garlic; sauté 1 minute. Add beef and cook until browned, about 2 minutes. Add remaining soy sauce and sherry; cook 1 minute more.
  
  
• Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.
  
  
• To serve: Place a heated tortilla on a plate. Spread 2 teaspoons of hoisin sauce on tortilla and then place 3 tablespoons of beef filling on top of sauce. Roll up, folding in one end to seal in filling. Yields 2 filled tortillas per serving.

General Tsao's Chicken

General Tsao's Chicken
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=92581

	3/4 cup(s) canned chicken broth, reduced-sodium
	1 1/2 tbsp cornstarch
	2 tbsp sugar
	2 tbsp low-sodium soy sauce
	1 tbsp white wine vinegar
	1/2 tsp ground ginger
	2 tsp peanut oil
	2 medium scallion(s), chopped
	2 medium garlic clove(s), minced
	1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
	2 cup(s) cooked white rice, kept hot

Instructions

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  
  
• Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
  
  
• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  
  
• Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Notes

• We renovated General Tsao's Chicken from 15 POINTS values to 6 POINTS values by:
  
  
  • Cooking the chicken in a small amount of oil, instead of deep-frying it.
  • Eliminating the egg that would have been used in batter-fried chicken.
  • Using reduced-sodium chicken broth and soy sauce.

Cashew Chicken

Cashew Chicken
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=93571

	2 tsp peanut oil
	2 medium garlic clove(s), minced
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
	1/2 tsp table salt, or more to taste
	1/4 tsp black pepper, or more to taste
	1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
	2 tbsp low-sodium soy sauce, or more to taste
	2 medium stalk(s) celery, chopped
	8 oz canned bamboo shoots, drained
	8 oz canned water chestnuts, sliced, drained
	1 1/2 tbsp cornstarch
	2 cup(s) cooked white rice, kept hot
	1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

Instructions

• Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
  
  
• Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
  
  
• Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
  
  
• To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.

Asian Style Lettuce Wraps

Asian Style Lettuce Wraps
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50436

	1 medium onion(s), finely chopped
	1 tsp minced garlic
	1/2 pound(s) ground pork
	1/2 pound(s) ground veal
	1 tsp soy sauce
	1 tbsp oyster sauce
	2 1/2 cup(s) mung bean sprouts
	8 piece(s) lettuce, large leaves
	1 tbsp sesame seeds, toasted

Instructions

• Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, pork and veal, stirring, until meat is browned.
  
  
• Add soy and oyster sauces, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally.
  
  
• Stir in bean sprouts just before serving. Divide meat between lettuce leaves and sprinkle with sesame seeds. Roll lettuce leaves and enjoy.

Asian Beef Salad

Asian Beef Salad
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=66371

	3 medium garlic clove(s), minced
	1/4 cup(s) rice wine vinegar
	1/4 cup(s) low-sodium soy sauce
	1 1/2 tbsp peanut oil
	1 pound(s) lean sirloin beef
	8 cup(s) mixed greens
	1 cup(s) canned unsweetened mandarin orange(s), drained
	1 tbsp hoisin sauce
	1/3 cup(s) packaged chow mein noodles

Instructions

• Combine garlic, vinegar, soy sauce, oil and hoisin sauce in a large bowl; add steak. Allow to marinate in the refrigerator for 2 to 4 hours or overnight. Remove steak to plate; reserve marinade.
  
  
• Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium or longer until desired doneness. Remove and slice steak into thin strips. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally.
  
  
• To serve, place 2 cups greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each with about 1 1/2 tablespoons of cooked and cooled marinade.

Crunchy Asian Slaw

Crunchy Asian Slaw (Angela Browder)

1 Cup Slivered Almonds

2 Packages shredded slaw mix - about 16 oz. give or take a few ounces (I typically use the already packaged Slaw mix found with the packaged salad mixes...I use 1 package of the coleslaw with carrots and then a package of angel hair coleslaw, but you can use whatever your heart desires ;-))

Sliced green onions (I typically use 2 green onions)

1 green bell pepper finely diced

1 red bell pepper finely diced

2 packages chicken flavored Ramen Noodles, crumbled, uncooked (seasoning will be used in the dressing)

1 cup sunflower seed

Dressing:

1 cup vegetable oil

3/4 cup white vinegar

3/4 cup sugar

2 tsp salt

1 tsp pepper

3/4 tsp seasoned salt (lawry's)

2 dashes hot sauce

Ramen Noodle seasoning packets

Directions:

1. Bake the slivered almonds at 275 degrees for about 10-12 minutes

2. In a very large bowl combine slaw mix, almonds, onions, peppers, ramen noodles and sunflower seeds. Mix well.

3. In smaller bowl combine oil, vinegar, sugar, salt, pepper, seasoned salt, hot sauce, and seasoning packets. Mix well.

4. Spoon over slaw ingredients and mix well. Refrigerate. I typically add the dressing the night before so it gets soaked in.

Asian Lettuce Wraps

Asian Lettuce Wraps (fashionably foodie)


3 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained
2 Tablespoons oil
1/4 teaspoon sesame oil

1 head iceberg or butter lettuce, leaves washed and separated in wholes
rice noodles, fried quickly in hot oil (optional)

sauce: *(double for dipping sauce, set aside half, see notes below)

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sriracha (asian chile sauce***)
1/2 cup soy sauce
1/2 teaspoon fresh ginger

bring chicken breasts to a boil in water to cover with a pinch of salt and a clove of garlic. boil for ten minutes. remove from water and chop finely, about the size of a kernel of corn.

meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.

*mix together sauce ingredients. whisk to combine. if you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: a bit more sriracha, 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.

heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. add onions, mushrooms and red bell pepper. cook 2 minutes to soften. add chicken, water chestnuts, and garlic. saute for 2 minutes. add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves. yummy with veggie peanut noodles or hot rice!

** in the interest of simplicity, if you have no rice vinegar, substitute regular. if you have no water chestnuts or sriracha sauce, omit them. you can substitute powdered ginger with 1/2 the measure for fresh. you can use whatever veggies you have on hand: zucchini, green pepper, whatev. the only ingredient i really insist on is the sesame oil for authentic flavor. so sorry i promised no store for you, but if you don't have any, i really insist that you must use sesame oil!

***sriracha is asian chile sauce and can be found at walmart or any other grocery store in the US- located by the soy and teriyaki sauces, or at los arcos in MX.
it is in a clear bottle that looks red from the bright red sauce. it has a green twist lid.
we love it on salads, on sushi, and anyplace else that needs a kick!

Orange Pecan Chicken

Orange Pecan Chicken (Stephanie Timiney)

1 lb chicken tenders

1/4 c honey

3 tbsp 100% pure maple syrup

1/4 c Orange juice Concentrate

1 tbps diced shallots (those are the tiny purple onions or you can use regular yellow or green onions)

1/2 cup chopped pecans

1 tbsp olive oil

1/2 to 3/4 cup bread crumbs

Place tenderloins in a pan coated with your favorite nonstick spray. Brush chicken with half the portion of honey. Then coat the tops of the chicken with the bread crumps and then the chopped pecans. Bake at 400 for about 15 mins.

In a sauce pan combine the olive oil and the shallots/onion and simmer for 1 minute. Then add the OJ and Maple syrup and other half of the honey. Stir to bubbling. Remove chicken from oven after its cooked thoroughly and coat the tops of the chicken with the orange glaze sauce and serve over your favorite rice or w/ steam vegies. Sometimes I add minced garlic to the sauce, but that is optional and should only be done at 1tsp.