Beef Stir-Fry with Peppers

Beef Stir-Fry with Peppers

Ingredients:
8 oz. beef tenderloin, flank steak, or flap meat, cut into pieces
2 1/2 Tb. oil
1 clove garlic, minced
1 inche piece fresh ginger, peeled and sliced
1/2 small green bell pepper, seeded and sliced
1/2 small red bell pepper, seeded and sliced
1/2 onion, sliced
1 tsp. freshly ground black pepper
salt, to taste

Marinade:
1 1/s tsp. Maggi seasoning sauce
1/2 tsp. soy sauce
1/2 tsp. dark soy sauce
1 tsp. oyster sauce
1 tsp. Worcestershire sauce
1 tsp. Chinese rice wine or sherry
1/2 tsp. cornstarch
1/2 tsp. sesame oil
1/2 tsp. sugar

1. Tenderize the meat by slicing and sprinkling with 1 tsp. baking soda. Rest for at least 15 minutes, rinse under running water, and drain. Meanwhile, combine all marinade ingredients. Add tenderized beef to the marinade and let sit for at least 15 minutes.
2. Heat 1 Tb. oil in a wok or skillet over high heat. Stir-fry the beef until brown on the outside but still pink on the inside. Dish out and set aside. 
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and ginger until aromatic, then add the peppers, onions, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer beef back to the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, 1-2 minutes. Dish out and serve immediately with steamed rice.

Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
serves 6

2 Tb. cornstarch
2 Tb. cold water
1 cup white sugar
1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1/2 tsp. ground black pepper
1 lb. chicken
hot chili sauce (like Sriaccha, optional)
stir-fry vegetables (optional)

1. Place 1 lb. chicken (2-3 large breasts) in crockpot with 1 cup water. Cook on high for 4-6 hours.
2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
3. Remove chicken from crock pot and drain the liquid using a strainer, reserving the liquid.
4. Shred chicken with two forks or cut into bite size pieces.
5. Retrun liquid and shredded chicken to pot and stir in the thickened sauce.
6. Add hot chili sauce, to taste, adn cooked vegetables (optional).
7. Cook on low for 2 more hours, or until hot and ready to serve. Serve over rice.

P.F. Chang's Lettuce Wraps with Chicken

P.F. Chang's Lettuce Wraps with Chicken

Recipe from: CDKitchen

INGREDIENTS:

 16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped (optional)
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

DIRECTIONS:

1. Rinse lettuce leaves, keeping them whole, and dry thoroughly.
2. In a large skillet over medium heat, cook chicken, stirring well to break meat into small chunks. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is brown and cooked through. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
3. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter, with meat mixture in center. Spoon meat mixture into lettuce leaves and eat like a taco.