March 2nd, 2015

Chinese Beef with Cabbage

Chinese Beef with Cabbage

My husband and I both love Chinese dishes that use a lot of fresh vegetables.  In fact, I have about 25 different Chinese recipes that are all very good, but I haven’t shared many of them yet.  This particular one calls for beef, cabbage, red bell peppers, green onions, and several spices including fresh ginger, garlic, and red pepper flakes.  If you don’t like your dishes too spicy, just cut back on the red pepper flakes or leave them out all together.

Chinese Beef with Cabbage

This is a really healthy meal.  Sometimes when I’m trying to lose a little bit of weight, I will eat it without the rice.  It’s good either way!  I hope you enjoy it!

Chinese Beef with Cabbage

Posted under Asian, Main Dishes | 1 Comment
October 28th, 2013

Asian-style Beef and Onions

Asian-style Beef and Onions

I love cooking Chinese dishes where meats and vegetables are cooked together in a wok.  This particular recipe calls for flank steak cooked with onions, garlic, green onions, and dried red chile peppers as well as a wonderful sauce.   Flank steak is great to cook with because it’s so tender.

The sauce for this recipe is made from soy sauce, sesame oil, and chili paste.  The first time I made it, I had never heard of chili paste.  In case you haven’t either, it looks like this.  I am by no means promoting this particular brand; it just happens to be the one that my store carries.  I found it in the Asian food section.  It’s quite spicy and gives a great flavor to Chinese dishes.  This Beef and Onions dish only calls for a teaspoon of the chili paste, so it’s not a really spicy dish, but if you like your Chinese food on the spicy side, you can add more of the chili paste, and I promise you it will give it a kick.  I just keep it in the refrigerator, and it lasts for a long time.

The recipe also says to cook this dish in a wok.  For about 20 years, I have been using a wok-shaped pan that can go right on top of my stove, like the one shown in this picture.  I absolutely love this type of pan, and I use mine all the time.  In fact, I think I’m on my third one now.  If you plan on cooking enough Chinese dishes, it’s well worth the investment.  Here is a link to purchase one at Amazon if you are interested: Nonstick 14-inch Jumbo Wok


Asian-style Beef and Onions

Posted under Asian, Main Dishes | 2 Comments
March 16th, 2012

Chinese Chicken Salad

Chinese Chicken Salad

Until recently, I had three recipes for Chinese Chicken Salad. All of them were good, but none of them were great. I wanted one that was good enough to be served in a restaurant, so I decided to develop my own. Two of the recipes I had called for a package of broken-up ramen noodles (i.e. Top Ramen), and I knew there was no way that would be served in a restaurant, so I decided to cut wonton wraps into strips and fry them. That alone made a huge difference, but I also added some other ingredients like mandarin oranges, toasted almonds, and toasted sesame seeds. I picked out a great marinade for the chicken and came up with a good-tasting dressing to top it all off. The result was a Chinese Chicken Salad that I definitely feel is good enough to be served in a restaurant, and I think you will, too.

You’re going to need chicken tenders, Kikkoman Teriyaki Marinade, wonton wraps, sliced almonds, sesame seeds, two kinds of lettuce, green onions, mandarin oranges, and several ingredients for the homemade dressing.  If you can’t find the wonton wraps in your grocery store, I suggest asking somebody who works there.  I had to do that because in my store they keep them hidden in the produce department next to the mushrooms!

Marinate the chicken in Kikkoman Teriyaki Marinade in an 8×8 baking dish for about two hours in the refrigerator. Turn the chicken over after about an hour to ensure that it’s evenly coated. Place the mandarin oranges in the refrigerator to chill them. Mix the dressing ingredients and place in the refrigerator. Without draining the marinade, bake the chicken at 350 for 45 minutes. Meanwhile, cut the wonton wraps into strips.

Fry them, in batches, until they are light golden brown. Drain on paper towels.

Lightly toast the almonds and the sesame seeds by putting them in a 300-degree oven for 5 minutes.

Tear up the lettuces, but if your lettuce heads are on the large side, don’t use all of it or there won’t be enough dressing on the salad.

Slice the green onions, and when the chicken is done cooking, cut it into bite-sized pieces.

Drain the mandarin oranges, and put all of the ingredients in a large bowl.  Toss with the dressing just before serving.

Your family will love it!
Chinese Chicken Salad


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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