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Archive for May, 2018

May 27

Bejing Beef

Panda Express Beijing Beef is an awesome copycat of the original with crispy strips of marinated beef, bell peppers and sliced onions, tossed in the wok with a tangy sweet and spicy sauce.

Ingredients

1 pound flank steak
1 cup canola oil
4 cloves garlic minced
1 yellow onion sliced
1 pieces red bell pepper cut into 1″
1/4 cup cornstarch divided
1/4 teaspoon salt
3 egg whites beaten
1 teaspoon cornstarch
1/2 cup water
1/4 cup sugar
3 tablespoons ketchup
6 tablespoons Hoisin sauce
1 tablespoon low sodium soy sauce
2 teaspoons oyster sauce
4 teaspoons sweet chili sauce
1 teaspoons crushed red peppers
2 tablespoons apple cider vinegar

Instructions

Cut the flank steak against the grain into thin 1/4 inch slices.
In a medium sized bowl add the beef, egg, salt and 1 teaspoon cornstarch and let marinate for 30 minutes to an hour.
To make the Beijing Beef Sauce, in a small bowl whisk together the 1/2 cup water, 1/4 cup sugar, ketchup, hoisin, soy sauce, oyster sauce, sweet chili sauce, crushed red peppers and apple cider vinegar.
After the beef has finishing marinating add 2 tablespoons cornstarch to a bowl, add the marinated beef (discard the extra marinade).
Heat a small saucepan with the oil on medium-high (I use a small saucepan so that I can get a deep fry on this without using a lot of oil. So I fry in small batches, if you don’t mind using more oil, go for a bigger pot and you can fry these up much faster).
With the last two tablespoons of cornstarch toss the beef one last time and shake off any excess cornstarch.
Fry the slices, in batches, until golden brown (2-3 minutes).
Heat a large pan on high heat and use two tablespoons of the oil you just fried the beef in.
Add the onion and bell pepper and cook for 2-3 minutes, until it just starts caramelizing on the edges.
Add the garlic in and continue to cook a few more seconds until fragrant.
Remove the veggies and put them with the beef on a plate.
Add the Beijing Beef sauce to the large pan and cook on high until it thickens, about 3-5 minutes.
Add the beef and vegetables into the sauce and toss to combine.
Serve immediately.

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Posted in Chinese, Main

May 27

Brocolli beef / chicken

A Panda Express Beef and Broccoli delicious spot-on copycat with tender stir fried flank steak and steamed broccoli in a classic ginger soy sauce.

Ingredients

1 lb flank steak , sliced thinly against the grain (or chicken)
1 tablespoon cornstarch
3 tablespoons shaoxing wine , divided
1 lb broccoli floret , cut into bite sized pieces
2 tablespoons cooking oil (I use canola, vegetable is fine too)
1/4 teaspoon sesame oil
2 garlic cloves , minced
1 teaspoon ginger , very finely minced
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sesame seeds (optional)

Instructions

Add the beef, cornstarch and 2 tablespoons of the shaoxing wine together in a ziploc bag and squeeze the bag a few times to combine.
Let marinade for 20 minutes.
Half steam your broccoli, I usually microwave in a glass bowl with a wet paper towel on top of freshly rinsed broccoli for 2:45 to cook though. In this case I would cook for 2 minutes.
Combine the oyster sauce, water, 1 tablespoon of the shaoxing wine, brown sugar, soy sauce and cornstarch into a small bowl and stir to mix.
Heat a wok on high, the hotter the better.
Add the cooking oil and sesame oil to the pan and when you see it rippling, add 1/3 of your flank steak.
Sear on high heat, 1 minute on each side.
Remove beef and cook the last two batches.
Add your garlic and ginger and cook for 10-15 seconds.
Add the beef back into the pan.
Add in the broccoli.
Stir your sauce again (to make sure the cornstarch hasn’t settled) and add it to the pan.
Quickly toss to combine until the sauce just thickens.
Add sesame seeds for garnish (optional).
Serve immediately.

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Posted in Main

May 27

Gluten free brownies

Ooey Gooey Gluten Free Brownies

INGREDIENTS

150 grams 85% cocoa solids dark chocolate
170 grams unsalted butter
3 large eggs
150 grams caster sugar
150 grams dark muscovado sugar
100 grams ground almonds
1.5 tsp vanilla extract
85 grams chopped walnuts

METHOD

Preheat oven to 180 C/350 F. Lightly grease a 9 inch baking tin and place a piece of grease proof paper on the bottom.
Break the chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
Beat the eggs with a whisk in a large bowl until they are lemon coloured.
Gradually add the sugars, beating continuously, until the mixture is thick (about 3 minutes).
Stir in the melted chocolate mixture and the vanilla extract.
Fold in the ground almonds and the chopped walnuts.
Spoon the mixture into the prepared tin and bake for 35 minutes (for a really gooey brownie) or 40 minutes if you prefer a less gooey variety.
Leave to cool completely in the tin before removing and cutting into squares.

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Posted in Dessert, Snack, Vegetarian

May 27

Red enchilada sauce

Homemade enchilada sauce

INGREDIENTS

3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

INSTRUCTIONS

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

How to make enchiladas – http://tasty.haribotech.co.uk/?p=1690

NOTES

MAKE IT GLUTEN FREE: Just use gluten-free all-purpose flour blend.
MAKE IT TOMATO FREE: You can omit the tomato paste. You might want to up the spices a bit.
CHANGE IT UP: The chili powder, cumin and garlic powder are essential here, but feel free to change up the other spices to suit your preferences.

Alternative – https://dinnerthendessert.com/best-homemade-enchilada-sauce-and-quick/enchilada-sauce/

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Posted in Dips/Sauces, Mexican