Chinese Dinner Beef & Broccoli, Chow Mein, Fried Rice and Kung Pao Chicken

Ingredients for Fried Rice

  • 2.5 cups cooked white rice (needs to be cooled down)
  • 1 tablespoon sesame oil
  • 2 Tablespoon butter
  • 2 tablespoon soy sauce
  • 1/2 yellow onion (chopped)
  • 2 large eggs, scrambled
  • 1/2 cup chopped carrots, steamed
  • 1/2 cup green peas, steamed

Instructions for Fried Rice

  1. Heat oil in a pan or skillet on medium heat
  2. Add onion and saute for 1-2 mins
  3. Reduce heat to low and add in the rice, butter and soy sauce.
  4. Once butter is melted, add the eggs, steamed carrots and steamed peas.
  5. Toss rice everything together until everything has been combined well
  6. Add Salt and pepper to taste if needed.
  7. Remove from pan and serve

Ingredients/Instructions for Benihana Salad

  • 1 head iceberg lettuce, chopped into bite sized pieces
  • 1 package cherry tomatoes
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 bottle “Makoto” Ginger Salad Dressing – purchased from Ralph’s Supermarket
    • Combine all ingredients together and serve

Ingredients for Beef & Brocolli

Ingredients for Beef & Broccoli Sauce

  • 1/4 cup soy sauce low sodium
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame oil
  • 1.5 cup beef broth
  • 2 teaspoon cornstarch

Instructions for Beef & Broccoli

  • Slice the flank steak thinly against the grain. In a bowl, whisk together the 1 tablespoon of oyster sauce, 1 tablespoon corn starch, 1 tablespoon water and 1/4 teaspoon baking soda. Add the cut meat and toss to fully coat, set aside.
  • Whisk together the ingredients for the sauce, set aside.
  • Heat a large skillet over medium high heat. Add 1 tablespoon canola oil (or oil of choice). Once oil is hot, add the steak. Cook until beef is browned on the bottom, then flip over. Continue cooking until beef is browned for another 1-2 minutes.
  • Add broccoli and sauce to pan, stir to coat everything and cover. Reduce heat to low. Let cook for a couple more minutes.
  • Remove from heat, stir again to coat in sauce and serve.
  • Serve with white rice and top with sesame seeds.

Ingredients for Kung Pao Chicken

  • 1-1.5 cup cubed chicken breast
  • 1 Green Bell Pepper,diced,seeds and ribs removed
  • 1 Medium Zucchini, diced
  • 1/3 Cup Peanuts, dry roasted
  • 1/3 cup green onion, chopped
  • Kung Pao Sauce (I used the PF Chang’s brand from Ralph’s)
  • 1 egg
  • 1/2 teaspoon corn starch mixed with some water
  • 2 tablespoons soy sauce
  • Salt and pepper

Instructions for Kung Pao Chicken

  1. In a mixing bowl, add chicken pieces, soy sauce, egg, corn starch/water mixture and sale and pepper
    Mix well and keep aside for a few minutes.
  2. Heat a pam/skillet (preferably nonstick) and add the oil and let it get hot.
    When the oil is hot enough, add the chicken pieces and stir-fry till cooked well. Keep aside.
  3. In the same pan, add the zucchini, peanuts, bell peppers and toss well till they are slightly soft.
  4. Add your chicken back in the pan with the Kung Pao sauce and let simmer for a few minutes.

Ingredients for Chow Mein

  • 1 lb chicken breast boneless, skinless
  • 3 tablespoon oil
  • 1 package chow Mein noodles
  • 2 cups green cabbage
  • 1 large carrot shredded
  • 1/2 cup chopped green onions
  • 2 garlic cloves, chopped
  • Stir fry sauce (also bought the PF Chang’s Brand from Ralph’s)

Instructions for Chow Mein

  1. Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
  2. Heat a large wok or pan with oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
  3. Next add your cabbage and carrots with garlic and saute for a few minutes until they begin to get softened.
  4. Add your chicken, noodles and sauce back in the pan and sauté for a few more minutes. (Taste to see if you need to add salt/pepper, as the sauce is pretty salty on its own)
  5. Top with Green onions and serve

For the Wonton Salad – I got one package of frozen wonton sheets from Ralph’s. In a muffin tray, I added two sheets in each individual tin to make it look like a shell. I sprayed with olive oil and cooked in a 350 degree oven for about 6-7 minutes. You can add any salad to this, I used a packaged Asian Slaw Salad.

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