Beef With Broccoli

I'm thinking this picture is totally unnecessary, it probably makes you not want to make it, but I thought I should put proof that I actually make this. It is actually quite easy and surprisingly yummy. I think it tastes like what I've had at restaurants and even my husband can't get enough and he can be very picky.



Ingredients:
1.5 lbs lean steak (any cut, sliced thin)
1 Tbls. cornstarch
1 1/3 cup water
1 Tbls. canola oil
1 head broccoli (1 lb., cut small)

Marinade:
3 Tbls. teriyaki sauce
3 Tbls. apple juice
1 Tbls. cider vinegar
1 Tbls. brown sugar
3 cloves garlic (minced)
1/4 tsp. hot pepper flakes (optional)

Directions:
Add beef to marinade for 20 minutes. Transfer meat to a plate. Add cornstarch and 1/2 cup water to remaining marinade and set aside. Heat oil in skillet on high. Stir fry beef until brown, about 4 minutes. Remove to a plate. Add 1/3 cup water to skillet. Bring to a boil, scraping browned bits. Add to marinade. Stir fry broccoli 2 minutes, then add 1/2 cup water. Stir fry 4 minutes. Add marinade and bring to boil until thick. Toss in meat and season with salt and pepper (definitely needs salt! but I like to let each person put the amount they like on their own serving). Serve over steamed rice.

Teriyaki Chicken

I got this recipe off of my cousins' blog, Come Hungry. I took a picture, but it was really ugly and unappetizing-looking. But I made it for dinner tonight, and my kids couldn't get enough. My four year old ate more than I did! We made rice, and scooped the teriyaki sauce from the pan on top of the rice, and my two year old asked for thirds. So good!


Ingredients:
2-3 lbs cut up chicken (my chunks were pretty big. The smaller chunks seemed to be more tender)
1 can evaporated milk

Directions:
Wash and dry chicken. Place in shallow container. (I used a gallon sized ziploc baggie.) Cover with evaporated milk for 1 hour. Drain and then coat with flour. Brown in oil and drain. Place in large shallow baking pan (I used a 9x13), marinate in teriyaki sauce for 45 minutes turning once. Bake at 350 degrees for 45 minutes. Serve with rice and veggies.

Teriyaki Sauce Ingredients:
1/2 c soy sauce
1/2 c water
1 c sugar
1 T pineapple juice
1 clove garlic, crushed
1 ts. ground ginger (I don't like ginger, so I didn't use it)

Indonesian Chicken

This is what we had for dinner tonight. It's different, if you are looking for something different--Dillon and I always are. We love to try new foods. This is a slightly spicy (not too much--you control it) peanut dish. Found (as a lot of mine are) on Allrecipes.com.


Ingredients:
1 cup uncooked long grain white rice (I love basmati rice, so that's what I use)
2 cups water
1 pound fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
1 1/2 cups chicken broth
2/3 cup smooth peanut butter
4 teaspoons honey
2 tablespoons soy sauce
2 teaspoons red chile paste (or hot sauce, although red chile paste is better)
3 tablespoons lemon juice
3-4 green onions, thinly sliced
chopped peanuts (optional--you can see in the picture I was too lazy to chop ours)

Directions:
Cook rice according to directions with rice. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.

Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear (note: I really like it better if you marinate the chicken for a couple hours in the oil and lemon juice it calls for, plus a little garlic--makes it more tender and more flavorful).

Mix the chicken broth, peanut butter, honey, soy sauce, chile paste (another note: I did not like the tabasco sauce when I tried to sub that in!), lemon juice in a saucepan over medium heat. Cook and stir until slightly thickened--you might have to let it come close to boiling to thicken. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.