Tag Archives: asian

Ground Beef with Chinese String Beans



This was chockfull of vegetables and taste! And easy to make, too!


1 lb. ground beef

4 cloves minced garlic

1 small onion, diced

1 bell pepper (any color), sliced

20 Chinese string beans, cut into 2″ strips

1 T. white wine

3 T. soy sauce

2 T. oyster sauce

4 T. ketchup

2 T. sugar



Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.

Add the ground beef, breaking it up as it cooks. Cook until no longer pink.

Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.

Serve over rice if desired.

Korean Beef



Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!


1/4 c. soy sauce

2 T. sugar

2 T. white wine

2 cloves garlic, minced

1 T. toasted sesame oil

2 t. crushed red pepper flaces

2 lb. flank steak, sliced against the grain

8 green onions, sliced or whole (depending on where you will be grilling the meat)


Combine all the sauce ingredients (minus the onions) in a bowl and mix well.

Marinate the meat with the sauce for at least 4 hours.

Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.

If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.

Place the green onions over the steak and serve over rice or ramen noodles.


Chicken Stir Fry



The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!


1 lb. chicken breast – cut into cubes

Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.

1 pkg. sliced mushrooms

Sauce ingredients:

3 cloves garlic, minced

1 T. minced ginger

2 t. sesame oil

1/2 cup soy sauce

1 T. brown sugar

1 c. chicken broth

1 T. cornstarch


Brown the chicken breast cubes in some olive oil. Season with salt and pepper.

Remove from pan and set aside.

Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.

Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.

Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.

Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.

Serve over steamed rice.

Beef and Broccoli in Oyster Sauce



This was tasty and really good – I used a good quality flank steak and cut it very thin against the grain.


3 T. oyster sauce

2 T. soy sauce

1 T. marsala or sherry

3 T. water

4 t. sugar

1 T. cornstarch

1 lb. flank steak – cut into thin strips

1/3 c. green onions – sliced on the diagonal into 1/2″ slices

1 T. minced ginger

1 lb. broccoli florets



To make the sauce, add the oyster sauce, 1 T. soy sauce, the sherry or marsala, 1 T. water, 2 t. sugar and 1 t. cornstarch. Mix it well and set it aside.

Marinate the steak in 1 T. cornstarch, 2 T. water, 1 T. soy sauce, and 2 t. sugar in a Ziploc bag for about 15 minutes.

Heat some oil in a wok. Add the steak and stir fry it for about 2 minutes. Remove the steak from the wok and set aside.

Add a little bit more oil and stir fry the green onions and the ginger for about 30 seconds. Add the broccoli and 1/4 c. water. Cover and cook for about 3 minutes.

Return the steak to the wok and stir in the oyster sauce mixture. Cook until the meat is just barely done and the sauce has thickened a bit.

Serve over rice.

Spicy Chicken Stir Fry



Once again, I’ve succumbed to the allure of a one pot meal! It’s so tempting to¬†cook everything in one pot!


1 T. sesame oil

1/2 c. chicken broth

2 T. soy sauce

1 T. rice vinegar

2 t. chili sauce or paste

2 t. cornstarch

1/4 t. salt

1 lb. skinless boneless chicken breasts, rinsed and patted dry and cut into bit size chunks

1 yellow pepper, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 c. sliced yellow onions

1 T. minced garlic

1 T. minced ginger

4 green onions, sliced

Cooked rice


Mix together 2 t. sesame oil, broth, soy sauce, rice vinegar, chili paste, cornstarch and salt.

Heat a wok over high heat and add some olive oil and some more sesame oil.

When hot, add the chicken and cook for about 4 minutes. Remove from pan.

Add some more olive oil and add the vegetables (except the green onions).

Cook until softened and moist. Add the broth mixture and cook slightly.

Add back the chicken and cook slowly until the chicken has cooked through.

Adjust the flavors with some more garlic if needed.

Add the green onions and serve over some cooked rice.