This beef and broccoli recipe easily rivals any Chinese restaurant beef and broccoli. It’s delicious and it doesn’t require any unusual ingredients. Serve over hot rice.
Beef and Broccoli Stir-Fry recipe – 153 calories
Ingredients:
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
4 cups broccoli florets
3 tablespoons cornstarch, divided
2 tablespoons water, divided
1/2 cup water
1/2 teaspoon garlic powder
2 tablespoons vegetable oil, divided
1/3 cup soy sauce
1 small onion, cut into wedges
1 teaspoon ground ginger
2 tablespoons brown sugar
This is one of the best no-bake cookie recipes that I ever tried! It’s very easy to prepare, and I’m pretty sure that the final result will pleasantly surprise you!
If you make this, please leave a comment and let the others know if you liked it!
Ingredients:
1 (6 1/2 ounce) can salted mixed nuts
1/3 cup honey
2 (5 ounce) cans La Choy crispy Chow Mein noodles
1/3 cup butter or margarine
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preparation:
1. Grease a 9″ square baking pan, or spray with Pam non-stick spray.
2. Place the honey, butter, honey, cinnamon and brown sugar into a 3-quart saucepan.
3. Bring to a boil over medium heat, stirring constantly.
4. Boil for about one minute, then remove from heat.
5. Immediately add the noodles and vanilla, gently stirring until all the noodles are coated.
6. Stir in the nuts.
7. Scrape the mixture into the prepared pan and pat down level using wax paper to give it a flat surface.
8. Let the mixture stand at least one hour.
9. Place on a cutting board, then cut into 24 bars with a very large, heavy knife.
Preparation:
1. Quarter the zucchini lengthwise.
2. Slice off the soft seed core.
3. Arrange the zucchini, cut side up, on paper towels.
4. Sprinkle with salt, and set aside for about 10 minutes.
5. Blot the zucchini quarters dry with paper towels.
6. Cut the quarters into 2 inch lengths.
7. In a small bowl, mix the Hoisin sauce, soy sauce, sesame oil and sherry.
8. Heat a wok or large skillet over medium-high heat for about 1 minute.
9. Pour in the canola/peanut oil; when the oil starts to shimmer and ripple (very hot), add the zucchini.
10. Saute the zucchini for about 4 minutes (until it browns and slightly softens; don’t overcook- it might turn mushy).
11. Add the garlic and chilli flakes, saute for about 15 seconds.
12. Add the sauce mixture; stir and cook for about 20 seconds (just long enough for the liquid to reduce and coat the zucchini).
13. Remove from the wok, sprinkle with toasted sesame seeds and serve immediately.
Szechuan Broccoli and Cauliflower recipe – 54 calories
Ingredients:
3 cups broccoli florets
3 cups cauliflower florets
1 carrot, scrubbed and thinly sliced on the diagonal
3 garlic cloves, minced
1 green onion, thinly sliced on the diagonal
3 tablespoons oyster sauce
1 tablespoon olive oil
1/4 teaspoon chili paste
1 tablespoon finely minced fresh ginger
1 tablespoon water
Preparation:
1. Place the broccoli and cauliflower in a steamer basket over boiling salted water.
2. Boil for approximately 5 minutes (until crisp-tender).
3. In a small dish, combine the chili paste, oyster sauce and water; set aside.
4. In a heavy wok or skillet, warm the olive oil, and add the minced garlic and ginger.
5. Saute for about 30 seconds (taking care not to allow the garlic to brown).
6. Add the carrot and saute for another 1 minute, then add the steamed cauliflower and broccoli.
7. Toss and stir for about 2 minutes.
8. Pour in the oyster sauce mixture, stirring well to evenly distribute; warm the mixture for about 1 minute.
9. Remove from heat and stir in the sliced green onion.
10. Serve immediately.
Green Chile Wontons With Pineapple Salsa recipe – 152 calories
Ingredients:
Pineapple Salsa
1 large jalapeno pepper, seeded and diced
1/2 medium fresh pineapple, peeled, cored and diced (or 1 can pineapple chunks, drained and diced)
1/4 cup red bell peppers, diced
2-3 green onions, diced
1/4 cup red onions, diced
Cheese Filling
1/4 lb Monterey Jack cheese, shredded
1/4 lb cheddar cheese, shredded
24 egg roll wraps, each 2 x 2 inches
3-4 long green chilies, roasted, peeled, seeded and diced
1-2 clove garlic, minced
1/4 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
vegetable oil (for deep frying)
flour (for dusting)
Preparation:
1. In a medium-sized bowl, combine all the salsa ingredients.
2. Stir in to blend them together, cover and refrigerate for a few hours.
3. In a large mixing bowl, combine the two types of cheese, chilies, garlic, salt, pepper and cumin; toss gently.
4. Place the egg roll skins on a clean surface or cutting board.
5. Lightly wet the edges with a small amount of water, and place a heaping teaspoon of the cheese filling at the center of each skin.
6. Fold into a triangle, dampen the edges, and press them together.
7. Dust with flour and deep fry in 3 inches of hot oil until golden brown.
