Sriracha Beef and Cabbage Stir Fry

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My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.

Time: 45 minutes

Serves: 6-8

Ingredients:

  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
  • 1 lb ground beef
  • 5 cloves of garlic, chopped fine
  • 1 tbsp grated ginger
  • 1 small head of green cabbage, sliced into strips
  • 1 lb bag of carrots, peeled and sliced with a potato peeler
  • 1 bunch of green onions, rinsed and sliced
  • 5 oz can of water chestnuts, drained and diced
  • extra sriracha to top the dish (optional)
  • Rice noodles to top the dish (optional)

Directions:

  1. In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
  2. Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
  3. Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
  4. Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
  5. Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
  6. Serve and enjoy!

*Photo is an original belonging to me

 

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Lemon Chicken Stir Fry

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I have a greater respect for vegetarians and how they shop/cook after the last few recipes I’ve tried.  One night we all slap on a smile and go together making the grueling task of grocery shopping a little easier (kudos to my man for helping). I usually don’t know exactly when I’m making these family dinners because my husband’s work can be pretty demanding. This is really difficult when making vegetable dinners because it’s simply just not the same using frozen veggies. Since I cannot shop multiple times a week and I’m fairly new to mostly veggie meals I have to give a round of applause to those who do this on a regular basis. I’m sure with a little more practice I too can master the art. (I am aware this one has chicken and the last one has shrimp, I’m making remarks since most of my ingredients have been veggies recently.)  This recipe has a great little twist on the traditional stir fry. Lemon! I was a little wary at first but all I can say is wow. The lemon really brings out the flavor in the veggies and from here on out I’ll probably squirt some lemon anytime I make carrots 🙂 The original recipe called for mushrooms but since I don’t do mushrooms I substituted with bamboo shoots. That’s the beauty of being the chef you can make it custom to your own taste. So get crazy and try any of your favorite veggies in this one. I don’t think you can go wrong. Original recipe found at http://www.eatingwell.com .

Serves: 5-6      Calories: 225

Ingredients:

– Brown rice or wheat spaghetti

– 1 lemon

– 1/2 cup of reduced sodium chicken broth

– 3 tbsp reduced sodium soy sauce

– 2 tsp cornstarch

– 1 tbsp canola oil

– 1 lb. boneless skinless chicken breasts, washed trimmed and cut int0 1-inch pieces

– 1 small can of bamboo shoots (found down the ethnic food aisle)

– 1 cup of carrots, cut diagonally  1/4 inch thick

– 1 bunch of scallions, cut into 1 inch pieces

– 1 tbsp chopped garlic

Directions:

1.) Grate 1 tsp of lemon zest and set aside. Juice the lemon and whisk 2 tbsp of the juice with broth, soy sauce, and cornstarch in a small bowl.

2.) Cook rice or pasta according to directions on package.

3.) Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate. Add bamboo shoots and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallions, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan. Stir until thickened, 2 to 3 minutes. Add the chicken and any accumulated juices. Cook until heated through, 1-2 minutes.

4.) Serve with rice or pasta

*Original recipe found at http://www.eatingwell.com

**Photo is an original taken by me.