Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce

Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce
Intensely beefy and buttery skirt steak is the star of this quick stir-fry. This quick stir-fry has a delicious sauce that has the perfect balance of savory, sweet, sour and spicy
Source:
Serves: serves 2
Ingredients
  • For the Beef:
  • ½ pound skirt steak of flap meat, thinly sliced against the grain
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar
  • ½ teaspoon dark soy sauce
  • ½ teaspoon Shaoxing wine
  • ¼ teaspoon roasted sesame oil
  • ⅛ Teaspoon baking soda
  • ¼ teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons low-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoons sugar
  • ½ tsp chili sesame oil
  • ½ teaspoon cornstarch
  • 1½ tablespoons vegetable, canola, or peanut oil, divided
  • 1 small carrot, sliced thinly on the diagonal
  • ⅓ cup sliced water chestnuts, drained
  • ½ red bell pepper, sliced thinly
  • 1 small (.) zucchini, cut into thick matchsticks
  • 2 head baby bok Choy, quartered
  • 1 medium cloves garlic, finely minced (about 1 teaspoon)
  • 1 teaspoon finely minced fresh ginger
  • ⅛ teaspoon kosher salt and pepper to taste
  • 1 garlic clove, minced
  • 2 scallion, white and light green parts only, thinly sliced
Directions
  1. For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.
  2. For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
  3. Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
  4. Reduce the heat to medium-high, add the oil, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
  5. Add baby bok Choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Add Stir fry sauce to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.
Notes
Skirt steak has a looser grain and more intense flavor than flank steak. Skirt steak is just about the beefiest cut out there. It's ideal for stir-fries and to get a truly velvet-soft meat it will need to be marinated after slicing.
Don’t have Skirt Steak substitute SIRLOIN TIP CUT from the sirloin flap. Big, beefy flavor, similar loose grain that holds a marinade well, and that chewy-but-not-tough consistency you get with skirt steak.


Don’t have Chile sesame oil you can use regular sesame oil and add some red chili flakes to the stir-fry.
Don’t have Shaoxing wine which is a Chinese rice wine used for drinking and cooking. This wine is commonly aged for 10 or more years and it resembles the taste of dry sherry. Substitute Dry Sherry or Japanese Sake (sweeter)

 

Kung Pao Chicken with Zucchini

Kung Pao Chicken with Zucchini
This Low Carb & Low Calorie(Less than 300 Calories) Chicken and Zucchini stir fry has a sauce that combines salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it's pretty hard to pass this up! The Zucchini makes a great substitute for noodles.
Serves: 2
Ingredients
  • 2 medium zucchini, about 8 oz. each, ends trimmed
  • 1 teaspoon grape seed or canola oil
  • 6 oz. skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ½ red bell pepper, cut into ½-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp. crushed dry roasted peanuts
  • 2 tbsp. thinly sliced scallions along diagonal
  • For the sauce:
  • 1½ tbsp. reduced soy sauce (tamari for gluten free)
  • 1 tbsp. balsamic vinegar
  • 1 tsp hoisin sauce
  • 2½ tbsp. water
  • ½ tbsp. Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch
Directions
  1. Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
Notes
If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
Weight Watcher Points: Old points 6, Points + 7
Nutrition Information
Serving size: 2 cups Calories: 277 Fat: 12 g Carbohydrates: 21 g Sugar: 9 g Sodium: 725 mg (without salt) Fiber: 4 g Protein: 24 g Cholesterol: 62 mg

Kung Pao Chicken & Zucchi

Ginger Chicken Asparagus & Shiitake Mushrooms Stir-Fry

Ginger Chicken Asparagus & Shiitake Mushrooms Stir-Fry
A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. Before you prepare the stir-fry, start the rice so you’ll have a complete dinner on the table in less than 30 minutes.
Source:
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¼ pound boneless skinless chicken breasts, cut into chunks
  • ¼ cup plus 2 tablespoons flour, divided
  • ¾ cup Chicken broth
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 Tablespoon Ginger, finely grated
  • 4 cloves Garlic minced,
  • ¼ teaspoon Red Pepper, Crushed
  • 4½ vegetable oil, divided
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, sliced into thin strips
  • 8 oz shiitake mushrooms or other mushrooms sliced
Directions
  1. In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1½ tsp canola oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
  2. Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Once oil is hot, add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sauteing. Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
  3. Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1½ minutes. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired (note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce).
Notes
Have all ingredients prepared and ready to go
Nutrition Information
Serving size: 1 Calories: 259 Fat: 7 g Carbohydrates: 25 g Sodium: 732 mg Fiber: 3 g Protein: 24 g Cholesterol: 49 mg

Actifry Scallops and Asparagus Sauté with Lemon and Thyme

Actifry Scallops and Asparagus Sauté with Lemon and Thyme
This is so delicious I couldn't stop eating it. If you do not have an actifry machine you could just do this as a stir fry.
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 . bay scallops
  • 1 bunch of asparagus (about )
  • ¼ cup diced shallot
  • 2 ActiFry Spoons (tbsp.) olive oil
  • 1 ActiFry Spoon (tbsp.) fresh chopped thyme leaves
  • 2 tsp. finely grated lemon zest
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 ActiFry Spoons(tbsp.) fresh lemon juice
Directions
  1. Rinse the scallops and pat dry with paper towel. Trim the asparagus and cut on the bias into pieces. Place the shallots into the ActiFry pan, drizzle with ½ spoonful (tbsp.) of oil and cook for 3 minutes. Add the thyme, lemon zest, asparagus, scallops salt and pepper. Drizzle with the remaining oil and cook for 9 minutes, until the scallops are opaque and the asparagus is crisp-tender. Drizzle with the lemon juice.
Notes
Serve with the accumulated juices, over rice.
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