Asian Beef-Broccoli Stir-Fry
2 cups uncooked white rice
1 pound lean round steak
1 pound of broccoli crowns
1 medium onion
2 Roma tomatoes
1 tablespoon cold water
2 tablespoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 teaspoon sugar
4 tablespoons oyster sauce
1 tablespoon fresh minced ginger root
4 tablespoons canola oil
3 to 4 garlic cloves, minced
1 small can of mushroom pieces, drained
Cook the rice according to package instructions.
Cut the steak into 3-inch-long strips that are about a 1/4-inch thick.
Cut the broccoli florets off the stem and cut the stem into 3-inch-long pieces that are 1/4-inch or so thick.
Cut onion into 1/2-inch wedges.
Cut each tomato into four wedges.
In a medium bowl, combine water, 1 tablespoon soy sauce, 1 tablespoon cornstarch and the sugar. Add the meat strips and toss to coat.
In a small bowl, combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, oyster sauce and minced ginger root. Set aside.
Heat a wok or large skillet over high heat and add two tablespoons of oil. When hot, add the minced garlic and stir-fry for about three seconds. Add the meat strips and continue to stir-fry until brown, about 5 minutes. Remove the meat from wok and set aside.
Return the wok to high heat and add remaining 2 tablespoons of oil. Add the broccoli and onion and stir-fry until the broccoli is bright green and crisp-tender. Add the mushrooms and steak, then add the bowl of oyster sauce mixture and stir-fry until the meat is heated through.
Toss in tomato wedges and remove from heat.
Serve over the rice.
Yield: 4-6 servings.
Cook’s note: If you don’t like oyster sauce, here’s a recipe for an optional thickener. Combine 1 tablespoon of cornstarch with ¼ cup of soy sauce, 2 tablespoons of brown sugar and minced ginger root.
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Two other Twin Ports chefs share their ideas for inexpensive family meals. Andy Scott is the executive chef at Midi in the Fitger’s Brewery Complex. “This is one of my own creations,” the Twin Cities native said. If you’re not on a tight budget, he suggests substituting shrimp or scallops in place of the chicken.
Mediterranean Chicken with Pasta
4 boneless chicken breasts, cut into strips
6 ounces of olive oil
1 lemon
Salt and pepper
1 large bulb of garlic
1 box of angel hair pasta
1 yellow onion, diced
1 6-ounce can of tomato juice
6 Roma tomatoes, diced
6 sprigs of fresh tarragon
4 ounces of Parmesan cheese
Marinade chicken strips in 2 ounces of olive oil, the juice of one lemon and a pinch of salt and pepper. Let stand for 30 minutes.
Use some of the olive oil to oil the garlic bulb, then wrap it in aluminum foil and bake at 350 degrees for 30 to 40 minutes.
Prepare angel hair pasta according to package directions.
In a deep skillet, saute onion in remaining olive oil at low heat until onion is transparent. Turn up the heat and add the marinated chicken strips. When the chicken is almost done, add tomato juice, Roma tomatoes, tarragon and the whole roasted garlic cloves and let simmer until chicken is done. Taste sauce and add salt and pepper to taste.
Serve over angel hair pasta and top with Parmesan cheese.
Yield: 4 servings.
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Jorge Sanchez is the executive chef at the Superior’s Le Bistro, 1409 Hammond Ave. Here is his offering for an affordable homemade meal. As you can see, he kept track of the cost — a mere $13.68.
Chicken with Roasted Potatoes and Brussels Sprouts
3-1/2 chicken thighs with skin and bones ($5.27)
2 tablespoons of olive oil
Salt and pepper
1-1/4 pounds fresh Brussels sprouts ($3.16)
1-1/2 pounds Yukon Gold potatoes ($1.77)
1/4 teaspoon garlic powder
Dry oregano
8-ounce package of fresh mushrooms ($1.89)
1 6-ounce jar of marinated artichokes ($1.59)
1 lemon
2 garlic cloves
2 tablespoons of olive oil
Brown the chicken thighs in a skillet with one tablespoon of olive oil. Season with salt and pepper to taste.
Blanch the Brussels sprouts for 5 minutes or until tender.
Cut potatoes into wedges and season in a large bowl with garlic powder, salt, pepper, oregano and remaining olive oil. Toss and mix well. Transfer potatoes to a baking dish and place in a preheated 400-degree oven.
Place the skillet with the browned chicken in the oven at the same time as the potatoes and bake for 20 minutes. Remove skillet and add quartered mushrooms as well as the marinated artichokes. Return to oven and bake for 10 more minutes.
While the potatoes and chicken are in the oven, cut the Brussels sprouts in half lengthwise and sauté at medium heat, adding fresh sliced garlic. Brown the sprouts slightly.
Remove potatoes and chicken from oven, cut the lemon in half and squeeze equal parts onto potatoes and chicken. Serve immediately with Brussels sprouts.
Yield: 4 servings.