Mongolian Beef Ramen

Delish

3 

package instant ramen, flavor pack discarded

2 tbsp. 

vegetable oil

1 lb. 

sirloin steak, sliced against the grain

2 tbsp. 

cornstarch

1 tbsp. 

sesame oil

3 

garlic cloves, minced

1 tsp. 

minced ginger

1/2 c. 

soy sauce

1/4 c. 

lightly packed brown sugar

1 c. 

chicken (or beef) broth

pinch red pepper flakes
1 

large head broccoli, cut into florets

1 

carrot, peeled and cut into matchsticks

3 

green onions, thinly sliced

Toasted sesame seeds, for garnish

Cook ramen noodles according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai

PANDA EXPRESS ORANGE CHICKEN (COPYCAT)

Definitely a winner, loved it!!!

Dinner Then Dessert

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour
• cook brown rice separately

US Customary - Metric

FOR THE SAUCE:

• 1 tablespoon corn starch
• 2 tablespoons rice vinegar
• 1/4 cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar (I used honey)
• 10 tablespoons white vinegar (didn't use)
• zest of 1 orange
• 1 sliced onion

US Customary - Metric

TO FINISH: (I actually forgot to add this stuff and still tasted wonderful)

• 1 1/2 tablespoons ginger root minced
• 2 teaspoons garlic minced
• 1/2 tsp hot red chili pepper crushed

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
2. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
3. In a large frying pan or a wok, heat oil in a wok 375 degrees.
4. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
5. Fry the chicken for 3 to 4 minutes or until golden and crisp.
6. Transfer to a cooling rack and repeat with remaining chicken.
7. When you are done with the chicken, saute the onions (tender crisp) in the oil
8. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
9. Add the orange sauce and bring to boil.
10. Turn off the heat, and add cooked chicken and stir until well mixed.

Korean GROUND BEEF AND RICE BOWLS

Recipe Critic

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 c cooked lentils
• 3 garlic cloves, minced
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper
• 2 cups hot cooked white or brown rice
• sliced green onions and sesame seeds for garnish

Instructions

1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
3. Serve over hot rice and garnish with green onions and sesame seeds.