Chinese Beef And Black Bean Sauce

This recipe incorporates the now popular “Flank Steak,” I often think of different ways to prepare it. Typically flank steak is tough because it doesn’t have much fat. However, through careful preparation, this recipe makes the steak easy to chew and of course it’s quite tasty!
A few years back, flank steak was dubbed “London Broil,” and it sold for $1.99 per pound. After the low fat craze hit “London Broil” was renamed to “Flank Steak” and now sells for about double. Who said changing your name can’t give you more value?? Well, whatever the case is, this now popular low fat meat earns it’s place on my ingredient list. Give this recipe a try, I’m sure you won’t be sorry that you did!

Difficulty (Scale from 1-10): 6

Serves: 4
Prep Time: 15 minutes
Total Time: 30 minutes

Ingredients for Stir Fry

12 ounce flank steak
1/2 cup of drained black beans (from can)
1 large Vidalia onion
1 head of broccoli
3 tablespoons of peanut oil
3 cloves of garlic – minced
1/2 teaspoon of ginger powder

Ingredients for Sauce

1 tablespoon of soy sauce
1/3 cup of water (cold)
2 teaspoons of sugar
2 teaspoons of sesame oil
2 teaspoons of cornstarch

Preparation of Sauce

In a bowl, whisk cornstarch with 1 tablespoon of cold water. Continuing to whisk combine soy sauce, remaining water, sugar, and sesame oil.

Preparation of Stir Fry

Freeze beef only until firm enough to slice into paper-thin slices (be sure to use a very sharp knife).
Put black beans into a strainer and briefly rinse under cold water, then lightly salt. Place beans into a small bowl and mash with a fork.
Peel onion & cut into 6 wedges. Cut broccoli into bite-sized pieces and add to salted boiling water for 2 minutes and drain broccoli.

Heat wok and be sure that it is very hot, add 1 tablespoon of peanut oil, swirl to coat wok surface. Stir fry onion for one minute, then add broccoli and cook for one more minute. Remove broccoli and onion and put aside.

Add 2 tablespoons of peanut oil to the hot wok, add ginger and beef then stir-fry over high heat. Make sure that the beef loses all of it’s rednes
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Add mashed black beans and continue frying while stirring for one minute.
Add sauce mixture and reduce heat to a simmer and cook for 2 minutes while stirring. Add broccoli and onions and toss together until food reaches a uniform temperature.

Remove from wok and immediately serve over white rice.

Enjoy your meal!!

By: Peter Alfieri

Article Directory: http://www.articledashboard.com

Peter Alfieri is the host for the cooking TV show Buon Appetito Providence, the show’s webpage is here: www.BuonAppetitoProvidence.com . He brings simple to sophisticated cooking for all of the New England Area. His style appeals to both novice and expert chefs!
Recipes can be found here: www.BuonAppetitoProvidence.com/Recipes/Recipes.htm
Peter also has a BS in Biology, a BS in Chemistry, a Minor in Mathematics, and a 3 year nursing degree (for RN).

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Best Sesame Chicken Recipe

Chicken marinated in a rice wine, soy sauce, ginger and garlic marinade, then fried and sprinkled with roasted sesame seeds. My family already tried and loved it. A delicious Chinese chicken recipe.

Ingredients:
1 pound boneless chicken
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade: In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

By: Isabel da Silva

Article Directory: http://www.articledashboard.com

To find more sesame chicken recipes you can prepare, visit the site: welovechicken.com/

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Garlic Chicken Recipe

Usually I use a lot of garlic when cooking, because I love the taste of garlic. Fortunately my husband likes too. However, many people do not like garlic, specially because of its intensive smell. It already happened that some colleagues of my husband told him that he had garlic breath (uppss!). Since then, I have to pay attention when I cook during the week to not exaggerate.

I also love garlic because it goes well with so many things like chicken, seafood, meat, etc. If you are a garlic fan like me, you will love this garlic chicken recipe. It combines chicken breasts with lots of garlic and traditional Asian seasonings like gingerroot and soy sauce. It is served with rice, making a great meal.

Ingredients:
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 tablespoon cornstarch
1 tablespoon sherry (or dry white wine)
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 tablespoons vegetable oil
Hot cooked rice

Sauce
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 tablespoon water
2 tablespoons sherry (or dry white wine)
2 tablespoons soy sauce

Directions:
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in cornstarch and sherry (or wine), stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine all sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil.
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Serve over rice.

By: Isabel da Silva

Article Directory: http://www.articledashboard.com

To find more ideas for garlic chicken recipe or other chicken recipe you can prepare visit the site: welovechicken.com/

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