June 20th, 2016
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.
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!
Recipe Adapted by Winner Dinners/Origin Unknown
1 pound flank steak
2 teaspoons cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons fresh ginger, minced
4 tablespoons vegetable oil, divided
2 red bell peppers, cut into 1″ squares
2 cloves of garlic, minced
5 cups shredded green cabbage
1 bunch of green onions, sliced into 1/2″ pieces
hot cooked rice
2 tablespoons cornstarch
2 tablespoons sugar
2/3 cup beef broth
1/3 cup soy sauce
3/4 teaspoon crushed red pepper flakes, or to taste
Cut beef into thin strips about 2-inches long. In a medium bowl, stir together the next three ingredients. Add the beef and stir to coat well. Let marinate for 10 minutes. Meanwhile combine all of the cooking sauce ingredients in a small bowl and set aside. Place a wok over high heat. When the wok is hot, add 2 tablespoons of the oil. When the oil is hot, add the meat mixture. Stir-fry until meat is browned. Remove meat from the wok. Add the remaining 2 tablespoons of oil to the wok. When the oil is hot, add the bell pepper and garlic. Stir-fry for about 30 seconds. Add the cabbage and stir-fry until the cabbage is bright green and tender-crisp, about 2-3 minutes. Return the meat mixture to the wok. Stir the cooking sauce and add to the wok, cooking until the sauce boils and thickens. Mix in the green onions. Serve over hot cooked rice.
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
Recipe heavily adapted by Winner Dinners/Origin Unknown
Serves about 4
2 pounds flank steak, thinly sliced into 1-inch long pieces
1/2 cup soy sauce, divided
3-1/2 teaspoons cornstarch, divided
1 teaspoon sesame oil
1 teaspoon chili paste
3 tablespoons vegetable oil
2 onions, cut in half and then sliced
2 cloves garlic, minced
3 dried hot red chiles
6 green onions, cut into 1″ pieces
1 tablespoon water
hot cooked rice
Slice the beef into thin 1-inch long pieces. Combine 1/4 cup soy sauce and 1-1/2 teaspoons of cornstarch in a medium bowl. Add the beef; stir to coat and then set aside. Combine the remaining 1/4 cup soy sauce, sesame oil, and chili paste in a small bowl. Set aside. Heat a wok over high heat and add the vegetable oil. Add the onions, garlic, and dried red chiles; cook and stir about two minutes. Add the beef; stir-fry until lightly browned. Remove the red chiles. Add the green onions and the soy sauce mixture and mix well. Combine the remaining 2 teaspoons cornstarch and the water, and add it to the beef mixture. Cook and stir until the sauce boils and thickens. Serve over hot cooked rice.
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!
A Winner Dinners Original Recipe
1-1/2 pounds chicken tenders or chicken breasts
1 10-ounce bottle Kikkoman Teriyaki Marinade and Sauce
20 wonton wraps, cut into strips
oil for frying wontons
1 cup sliced almonds, lightly toasted
1 ounce sesame seeds, lightly toasted
1 medium head green lettuce
1 medium head iceberg lettuce
1 bunch green onions, sliced
2 15-ounce cans mandarin oranges, chilled and drained
1/2 cup oil
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon sesame oil
4 teaspoons soy sauce
2 tablespoons freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
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 and 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. Put all of the ingredients in a large bowl, and toss with the dressing just before serving.