Tag: oriental

Asian Beef over Rice

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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.

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What You Will Need

  • 1/2 lb Ground Beef/Venison
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Chives
  • 1/2 Tbsp Ginger
  • 1/2 Diced Onion
  • 1 Bell Pepper, Seeded and Sliced
  • 1/2 Cup Soy sauce
  • 1 1/2 Tbsp Garlic
  • 4 Cups White Rice to Serve

Directions

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.

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Ground Beef Pot Stickers

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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.

Ground Beef Pot Stickers Recipe CardDownload
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What You Will Need

  • 2/3 Cup Flour
  • 1/3 Cup Water
  • 1/2 lb Ground Beef/Venison
  • 1 Tbsp Sesame Oil, Divided
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Chives
  • 1/2 Tbsp Ginger
  • 1/2 Cup Soy sauce
  • 1 1/2 Tbsp Garlic
  • Frying Pan
  • Lid
  • Water

Directions

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.

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Fried Rice

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.

Fried Rice Recipe CardDownload
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What You’ll Need

  • 1/2 lb Sliced Steak/Venison
  • 1/4 Cup Diced Bacon
  • Sliced/Diced Veggies
  • 1 Cup Stock
  • 1 Clove Minced Garlic
  • 1/2 Tbsp Ginger paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Fish Sauce
  • 6 Cups Cooked Rice
  • Large Wok
  • Oil/Bacon Fat, As Needed

Directions

  1. 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.

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Hot Pot

Hot pot is a very popular dish all across Asia. It includes making a tasty, and sometimes spicy, broth and cooking prepared items in the boiling broth. Hot pot is eaten usually in a group, it does take a while to eat, and does take a good amount of prep time, but hot pot makes great food and a fun experience. First you need a good broth/stock. You can make your own by simmering bones for 4-6 hours, or you can used pre-made broth/stock, either way works. You’ll need some veggies, usually whatever you have. I highly recommend potatoes because they were very good. Mushrooms are a classic addition, and so is cabbage or bok choy. A thin sliced meat is a classic additions, and some bacon cut into thirds provided that. We also had hot pot the next night and was able to cook 1/2 inch strips of venison too! Frozen dumplings aren’t as common, but taste great in the hot pot, and to serve, having one or two varieties of dipping sauce was very nice. The spread above was enough food for 8 servings.

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What You’ll Need

Broth

  • 1/4 Finely Diced Onion
  • 1/4 Cup Diced Pork Belly
  • 8 Cups Broth/Stock of Choice
    • I made 8 cups of pork stock, then added 2 chicken Bouillons and a sazon goya MSG Packet
  • 2 Garlic Cloves Finely Minced
  • 1/2 Tbsp Ginger Paste

Dipping Sauce

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Fish Sauce

Other Ingredients

  • Peeled and Thin Sliced Potatoes
  • Spinach
  • Sliced Carrots
  • 1 Inch Celery Sticks
  • 1 Can Sliced Water Chestnuts, Strained
  • 1/2 Cup Diced Cabbage
  • 1/4 Cup Diced Bell Peppers
  • 8 Oz Sliced Mushrooms
  • 8 Frozen Dumplings
  • 1 lb Bacon Cut into Thirds
  • Packets of Ramen Noodles, For Just the Noodles

Equipment

  • Serving Plated and Bowls
  • Small Bowls for Dipping Sauce
  • A Bowl for Each Person
  • Fork/Chop Sticks and Slotted Spoon for Each Person
  • Hot Plate/ Rice Cooker
  • Dutch Oven/ Large Pot for Broth
  • Separate Utensils for Any Raw Meat

Directions

  1. First make a flavorful broth. I started by boiling 10 cups of water with 2 lbs of pork bones for 5 hours. I started the broth by sauteing the onions with the diced pork belly. Once the onions were soft and the pork belly mostly rendered, I strained the broth through a sieve into the pot with the onion. I then added the minced garlic and ginger, and brought that to a boil.

2. Next, mix together the ingredients for the sauce. The measurements above are for one portion, I made two for our meal, but one shared would suffice for 2 people. Place in a small bowl for dipping. Then prep and plate your ingredients. Presentation is important with this meal. Add a hotplate in the middle and add the pot of broth, heat until it is heated thoroughly.

3. Cooking with the hot pot is rather easy. First, always start with the veggies and dumplings. Raw Meat is cooked on their own after, and finally, noodles are eaten at the end. Soft greens like spinach only need 5 seconds before they can be removed. Otherwise, all veggies can be added to the pot and eaten as they are found. Potatoes may take 2-3 minutes to soften before they are soft enough, and same goes for carrots and celery. You can add frozen dumplings at any point, just wait for them to rise to show they are heated enough. Bacon cooks in about 1 minute, and sliced venison was done in 4 minutes. Noodles only take about 2 minutes to be ready. You can eat ingredients straight from the hot pot, or transfer them to your personal bowl before chowing down.

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Pork Loin with Sweet and Sour Sauce

This recipe is easy and delicious. The sweet and sour sauce has a bit of red pepper in it, but with the added pineapple, it was barely noticeable. I poured the sauce over my plated food and it was very good. I would recommend it. You can make as much of this as you need for your occasion. Since it was just a dinner for two, we made the sauce, and sliced up one thick slice from the pork loin. We also made about 4 cups of rice, and all of that gave us 3 servings. There was tons of sauce left over, enough for 10+ servings, so any extra sauce will be frozen. I also topped the dish with a bit of chives for some color.

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What You’ll Need

  • Sliced Pork Loin Roast, or Sliced Pork Chops
  • 1 Bottle La Choy Sweet and Sour sauce
  • 1 Can Pineapple Tidbits in Juice
  • Rice, Cooked
  • Small Saucepan
  • Large Frying Pan

Directions

  1. Add bottle of sauce into the small saucepan. Add 3/4 the can of pineapple and place over low heat. Add sliced pork to the frying pan over medium heat. Cook for 10 minutes flipping often. Plate pork over rice, serve sauce on the side of over top.

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