This Asian beef is easy to make and can serve lots of people. This recipe is also great for using up leftover veggies or to help use some things up from the freezer. This Asian beef is flavorful and pairs great with the rice. I like to place about 1/4 cup of meat on 1 cup of rice then stir it all together before eating. This ratio is my favorite and the flavor is in every bite! This recipe is very similar to Korean beef, but really it was just a way for me to use up leftover beef dumpling filling from the previous night. This recipe makes 4 adult servings.
1. In a bowl, mix together meat, sesame oil, oyster sauce, chives, and ginger. Mix together then transfer to a hot wok and cook until browned. Add any desired vegetables, 1/2 cup water, soy sauce, and garlic, then cook until vegetables are soft, 4-5 minutes over medium heat. Serve over rice.
Homemade pot stickers/dumplings are delicious. Sometimes homemade isn’t always worth the effort for just a few dumplings, but dumplings are much cheaper to make than to buy frozen. In the same way, it is also unnecessary to make homemade dumpling wrappers, but not everyone has a stack of wrappers in their freezer. This was my second time making homemade dumplings. Last time I made Pork Dumplings and they were delicious. This beef dumpling recipe is just as good. The flavorful filling is my favorite part of this dish, and the taste paired with the dipping sauce makes this dish even more savory and flavorful.
This recipe makes 10 dumplings, making 3 servings of food. I’m still not very good at making these pot stickers. We tried both pan crisped and boiled, and pan crisped were far superior with the crisp bottom being a huge highlight. Once the dumplings get added to the water, you cannot touch them until you’re sure the bottoms are crisp enough. This is tough because you’ll feel really nervous that the bottoms are burning, but they don’t really burn. One way to tell when they are fully crisp is when the starch web on the bottom of the pan is a crisp sheet. If you try to remove them too early, you will likely tear your dumplings, so patience is worth it. For this, I also recommend a non-stick pan.
1. Slowly add the water to the flour until a supple dough is formed. You may not need all the water. Once dough is hydrated, but not sticky, divide into 10 portions. In a bowl, mix together meat, half the sesame oil, the oyster sauce, chives, and ginger. Place 1-2 Tbsp of mixture on the homemade wrappers and seal.
2. Fill a frying pan 1/2 with water, and add the dumplings leaving space so they don’t touch. Place over medium high heat and cover. Cook until all water evaporates. Remove the lid and cook until the bottom of the dumplings are crisp. Break free from bottom of the pan, and plate. Mix together soy sauce, remaining sesame oil, and garlic, and serve as dipping sauce.
Spaghetti and meatballs is such a classic and easy meal, but sometimes we just don’t have the time to wait the 50 minutes it would take to bake them in the oven. So, why not make your meatballs like you would make a burger? Cook it in a frying pan with some oil for 4 minutes a side, and bam! You’ve got yourself and your family a delicious and easy topping for your spaghetti. Most spaghetti takes 6-10 minutes to cook, which give you plenty of time to make these meat balls. I liked the recipe that I used below, but feel free to use your own meatball recipe with this pan-frying method. This dinner was made with just under 1 lb of meat, so by following the directions, you should get about 11-12 meatballs. The recipe below made 4-5 adult sized portions.
1. In the mixing bowl, add meat, egg, breadcrumbs, Italian seasoning, and A1. Mix by hand until combined. Roll out about 3 Tbsp into a ball and add to the frying pan. Once done, add the oil to the frying pan and place over medium heat. Cook meatballs 4 minutes on each side.
2. Cook Pasta as directed, then strain. Add sauce to second saucepan and place over medium heat until beginning to simmer. Add the meatballs once they are done and coat in sauce. Plate noodles, then top with sauce, meatballs, and grated Parmesan.
Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.
Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.
2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.
Though butter is usually seen as unhealthy, butter is great at bringing flavor, and oil is important for a healthy diet. I roasted my squash plain and served them as they came out with just a spoon to remove the cooked flesh inside. The chops and pasta were easy to make and were ready with less than 20 minutes of active cooking. In the recipe below, you’ll see I used pre-minced garlic stored in oil. It is important to note that with the quantity given. Garlic stored in oil still has a garlic flavor but it is much weaker than fresh garlic. If you use fresh garlic, 1/2 a clove will be more than enough to get the garlic flavor without scaring off anyone who may have to be around you! I cooked 4 venison chops with this recipe, so there were 4 servings. If you would want to cook 6-8 servings, adjust the recipe accordingly.
2 Tbsp Minced Garlic in Oil, or 1/2 garlic clove, minced
Large Frying Pan
Medium Sauce Pan
Heat oven to 400 F. Score the underside of the squash and place skin side down on a baking sheet. Add salt, honey, or brown sugar as desired. Baked for 60 minutes total.
2. With about 20 minutes left of cooking, fill saucepan 3/4 full with water and place over medium heat. Place the frying pan over medium heat and let heat.
3. With 10 minutes left, add the egg noodles. Stir and cook according to package, about 6-8 minutes. Add about 2 Tbsp oil to the frying pan, then add the chops. Cook 4 minutes on the first side, then flip. After you flip, add the butter until it is mostly melted, then add the garlic. Stir often and continue to cook until the garlic turns golden, or another 4 minutes has passed. Serve Chops and butter over the noodles.