Hello friends! I hope you are having a wonderful Thursday. I am tossing a new unexpected video into the line up today! I was going to include this meal in our What's Cookin' Video on Sunday but it was just too long and too much footage to really show you how I made our Asian inspired dinner featuring beef and broccoli and homemade pork pot stickers. There is a little more prep with these meals so it's best if you make it on a night when it's not so busy. I show you everything in the video and the full recipes are below. I hope you enjoy!
This was such a delicious dinner. I know many of you don't have all the ingredients to make this but if you invest in a few delicious Asian condiments you can make this full meal along with many others. It's totally worth it! I didn't have to go to any special store either. All the ingredients were at my local grocery store and was easy to find. The wonton wrappers were in the produce area and the rest in the international food isle. Here are the recipes in full....* and remember you can print them out!
Beef and Broccoli Stir Fry
Beef Marinade:
1 pound steak ( I used Sirloin but you could use flank steak as well) , cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 tablespoon hoisin sauce
3 tablespoons soy sauce
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ginger powder
Sauce
1 tablespoon Chinese rice wine
2 tablespoons chicken broth
5 tablespoons oyster sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon pepper
6 medium garlic cloves, minced
1 tablespoon ginger, minced
¼ teaspoon red pepper flakes
1 teaspoon peanut oil
3 ½ - 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
3 medium scallions, sliced (optional)
1 pound steak ( I used Sirloin but you could use flank steak as well) , cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 tablespoon hoisin sauce
3 tablespoons soy sauce
1 teaspoon Sriracha/hot Asian chili sauce
2 teaspoons cornstarch
½ teaspoon garlic powder
½ teaspoon ginger powder
Sauce
1 tablespoon Chinese rice wine
2 tablespoons chicken broth
5 tablespoons oyster sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon pepper
6 medium garlic cloves, minced
1 tablespoon ginger, minced
¼ teaspoon red pepper flakes
1 teaspoon peanut oil
3 ½ - 4 cups broccoli florets, cut into bit size pieces
1/4 cup water
3 medium scallions, sliced (optional)
INSTRUCTIONS
::Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
:: To make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
:: In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil ( I actually used coconut oil which worked great! ) Set aside.
:: Drain excess marinade off of beef (if there is any).
::Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
:: Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
:: Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes.
:: Transfer to a serving platter, sprinkle with the scallions and sesame seeds and serve.
Homemade Pork Pot Stickers
INGREDIENTS
1 pound ground pork
1 cup shredded green cabbage
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon hoisin
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon Sriracha*, or more, to taste
1/4 teaspoon white pepper
36 2-inch won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving
:: In a large bowl, combine pork, cabbage, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
1 pound ground pork
1 cup shredded green cabbage
2 cloves garlic, pressed
2 green onions, thinly sliced
1 tablespoon hoisin
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon Sriracha*, or more, to taste
1/4 teaspoon white pepper
36 2-inch won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving
:: In a large bowl, combine pork, cabbage, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.
:: To make the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
:: There are a few ways to cook these...you can steam for about 4 minutes in a basket lined with parchemnet paper, you can boil them in water for around 4 minutes, or you can fry them in a little vegetable oil for about 3 minutes per side.
:: Serve immediately with soy sauce, if desired.
Thank you for coming by and learning how to make this amazing dinner. We loved it and if you try it...I bet your family will too! If you have any questions, be sure to let me know. If you are new here, I would love it if you took a second a got subscribed!
