Tag Archives: stir fry

beef with snow peas

This is, without a doubt, one of my husband’s favourite recipes and, because Mr. Difficult loves this recipe, so do I. Don’t get me wrong, it isn’t that he’s difficult and won’t eat my cooking, but he rarely raves about a recipe, or goes back for seconds. As he once explained it to me, he eats to satisfy hunger, not for the pleasure of eating (what on earth is wrong with him??? although, my thighs might benefit from that mentality…) I love it because flank steak is probably one of my favourite cuts of meat and the salty & tangy flavours are just plain awesomesauce (yes. I did just say awesomesauce.) Bonus – it only takes about 20 minutes from start to finish!

The Pioneer Woman deserves all the credit for this recipe http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/ I discovered it a few years ago, made it frequently and then it appeared to have slipped from my radar. Snow peas were on sale this week, and I absolutely had to try out my brand-spanking new cast iron skillet this weekend. Going through my recipe binder, I spotted this gem. I had some flank steak in the freezer and all the other required ingredients. Beef & snow peas it was! I made a boatload of food, expecting a few lunches out of the meal. It turns out there was only one pretty average-sized portion left over: an overall success!


Beef with Snow Peas
1 1/2 lbs flank steak, sliced very thin and against the grain
1/2 cup soy sauce
3 tbsp sherry or cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp minced ginger
8 oz (about 2 cups worth) snow peas, ends trimmed
5 green onions, sliced in 1/2 inch pieces
3 tbsp peanut oil

In a medium-sized bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Pour about half the liquid over the meat in a separate bowl and toss. Reserve the other half of the liquid.

In a heavy skillet (iron or wok), heat oil over high heat. You want that skillet as hot as possible. Throw in the snow peas and cook, stirring frequently for 45 seconds. Remove to a plate and set aside.

Let your pan get screaming hot again. Add about half your meat mixture to the skillet. Toss in about half of the green onions. Try not to touch or stir your meat for about a minute. Let it get brown and slightly crispy. Turn the meat over and cook for another 30 seconds. Remove your meat to a clean plate.

Add some oil to your pan and allow it to get very hot. Repeat the above with the rest of your meat. After you’ve turned it, add the first batch of meat, the rest of the marinade and the snow peas. Stir and cook for another 30 seconds and turn off the heat. Your sauce will thicken as it sits.

Serve right away over rice and enjoy!





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stir fry udon noodles with beef

I was craving noodles this week and decided to add this delight to our meal plan. We had some fresh beef delivered this weekend and our freezer is now well-stocked for most of the year.  I decided to use up some flank steak first!  The meal was fairly simple to pull together and basically resembled most of my beef and broccoli stir fries only it was served with noodles instead of rice! Sadly, neither of the boys were fans of the Udon noodles. Oh well. More leftovers for me!

Stir Fry Udon Noodles with Beef
2 7 oz packages of Udon noodles
10 oz flank steak, cut into strips
1 large red bell pepper, cut into strips
1/2 sweet onion, sliced
1 large garlic clove, minced
2 cups of shredded cabbage (I used some bagged coleslaw mix I had)
1 head broccoli, cut into small florets
2 tbsp canola oil

3 tbsp soy sauce
1 1/2 tbsp rice wine vinegar
1 tsp Sriracha (or to taste)
1 tsp Brown sugar
1 tsp sesame oil
1 tsp freshly minced ginger

Cook the noodles as per the instructions. Toss with a little sesame oil to prevent them from sticking, set aside and keep warm.

In a blazing hot wok, head 1 tbsp of oil. Add your meat and cook until just browned. Remove from heat.

While your meat cooks, mix together your sauce using all the ingredients.

Reheat the wok and add remaining oil, add the onion and garlic. Cook for approximate 1 minute or so until the garlic is aromatic. Add peppers and broccoli, cook for 2 or 3 minutes. Add the cabbage, stir and cook for another minute. Add your noodles and the sauce and fry for 2 minutes, until heated through.

Remove from heat and serve.


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chicken yakisoba

I was introduced to the Budget Bytes blog on an online forum I frequent, and have fallen in love with this site. The recipes are super budget friendly and all very tasty. I haven’t been disappointed by any of the ones I’ve tried so far. I had bookmarked their chicken yakisoba recipe several weeks ago and, since chicken breasts were on sale this week ($2,88/lb !!!) and decided to give it a try.  I was lucky that most of all the required produce ingredients were on sale too.  I ended up making 1.5 times the recipe to have extras for lunches and the whole meal set me back at most $6,00 for almost 8 servings!

I will certainly be adding this to our meal rotation.

Chicken Yakisoba
1/2 head green cabbage, thinly sliced
1 medium yellow onion, sliced
2 medium carrots, grated
1 small crown broccoli, cut into small florets
1 medium-sized bell pepper, thinly sliced
2 tbsp fresh ginger, grated
3 small chicken breast, cut into 1/2″ pieces
1 tbsp peanut oil
3 packages ramen noodles (seasoning packets discarded)
1 tsp sesame oil
1/3 cup soy sauce
1/3 cup Worcestershire sauce
3 Tbsp ketchup
1 tsp sriracha
2 Tbsp sugar

Prepare all your vegetables and meat before hand. Grate your ginger and your carrots, slice your onion and bell peppers, cut up your broccoli and your chicken. While you do all this, boil your water for your noodles.

Cook the noodles as per the instructions, drain and toss in the sesame oil. Set aside.

Heat the peanut oil over medium heat, add the ginger and cook for a minute, stirring occasionally. Add the chicken and cook through. Add the vegetables and cook for 5-7 minutes.

While the vegetables and meat cook, combine the remaining ingredients: soy sauce, Worcestershire sauce, ketchup, sriracha and sugar. Pour the sauce into the skillet with the meat and vegetables and stir. Add the noodles and toss to coat.

Serve and enjoy!


The boys really liked their dinner. I told them they were “Crazy Noodles” and they went to town!
DSC_0406_01 DSC_0409_01


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chicken and veggies in a spicy peanut sauce

I have a weak spot for peanut sauce and if left to my own devices, I would probably eat it with nothing else but a spoon.

I whipped up this peanut sauce, and served it with some chicken, bell peppers, snow peas and carrots over some jasmine rice. It was a quick, easy and tasty dinner for a busy work night.

Chicken and Veggies in a Spicy Peanut Sauce
3/4 cup low sodium chicken broth
1/2 cup natural peanut butter
2 tbsp fresh cilantro
1 tbsp white sugar
2 tsp minced ginger
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp minced garlic
1 tsp cornstarch
1-2 tsp hot sauce, depending on how spicy you like it – I used Sriracha, about 1/2 tsp because the kids don’t like spice. I added more on my own plate

Combine all the sauce ingredients and puree/blend using an immersion blender. You can also use your blender or food processor. Set aside.

1-2 tsp peanut oil
3 medium-sized boneless chicken breasts, cut into slices or 1/2 inch cubes
1/2 sweet onion, chopped roughly
1 large bell pepper, sliced
2 cups snow peas, trimmed
1 largish carrot, julienned

Heat the oil in a wok or skillet over medium-high heat. Add chicken and cook until no longer pink. Add the onion, pepper, snow peas and carrots and cook another 2-3 minutes until the veggies begin to soften slightly. You still want them crispy so don’t over cook!

Add the sauce and cook until the sauce is bubbly and being to slightly thicken. Remove from heat and serve over warm rice. Sprinkle with chopped cilantro if you feel like it!


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pork tenderloin, two ways.

Pork tenderloin was on sale for over $4/lb off at the grocery store last week. Like any sucker for a good deal, what did I do? I stocked up obviously. We’ll be eating pork tenderloin for a few months I’m sure! I tried out this new marinate and was happy with the results. I overcooked the meat slightly and would have like a sauce to compensate for my slightly dry pork but otherwise, it was very tasty.

Marinated pork tenderloin
1/4 cup brown sugar
1/4 cup ketchup
2 tbsp olive oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp curry powder
1 tsp ground coriander
1 tbsp grated ginger
1/2 tsp salt and pepper
1 1/2 lbs pork tenderloin

Mix the first 9 ingredients together in a small bowl.

Place pork in large ziplock bag and pour marinade over it. Turn the bag several times and make sure pork is coated evenly. Marinate in fridge overnight.

Preheat oven to 350 and transfer pork to small roasting pan. Roast, uncovered for 40 minutes. Remove from oven and let the meat rest for 5-8 minutes. Slice thinly and serve. Pork should be slightly pink in the middle (unlike mine which over cooked!)

I served the pork with rosemary roasted potatoes (follow my favourite potato recipe and throw in some sprigs of fresh rosemary) and lemon garlic steamed broccoli.

There was a lot of pork. Enough to make a full meal out of leftovers. I decided to go with my go-to recipe for pork tenderloin today and make a delicious variation of Singapore noodles; I say variation because Singapore noodles usually come with shrimp and since I’m allergic to shrimp, my recipe has none! They also don’t usually have cabbage which again, my recipe does.

They were out of the thin vermicelli at the store up the street and I ended up with a fatter version of your typical rice vermicelli. Jenny, the old chinese woman who runs the shop told me these were the best noodles and that she cooked with them all the time. She gave me some instructions on how to cook them (Soak in hot water, no boil! no rinse!) and I must admit, I loved these noodles better than the vermicelli I normally use!

Singapore style rice noodles with pork
1 lb pork tenderloin, cut into thin slices
1 tbsp cornstarch (I omitted this because my meat was already cooked!)
3 tbsp oil (I used peanut)
1/2 sweet onion, sliced thinly
3 cloves garlic, minced
1 tbsp ginger, minced
2 cups cabbage, sliced
2 carrots, thinly sliced
1 sweet bell pepper, sliced
3 tbsp chicken broth
3 tbsp soy sauce
1 tbsp curry powder
1 tbsp white sugar
1 tsp white wine vinegar
1 tbsp chili sauce (I use sriracha)
1 cup bean sprouts (I omitted these!)
3 green onions, sliced

Cook noodles as per the package instructions.

Toss sliced pork into cornstarch and 1-2 tbsp of water. Allow to stand for 5-10 minutes.

In a wok or large skillet, heat oil and cook meat until well browned. Transfer the pork to a plate and keep warm.

Wipe out the wok and cook onion, garlic and ginger for about 1 minute. Add cabbage, carrots and bell pepper. Stir fry for 2-4 minutes until veggies are cooked but still crisp.

While the vegetables cook, whisk together chicken broth, soy sauce, curry powder, sugar and vinegar. Add to vegetables along with meat and sprouts. Stir and add noodles. Stir fry until heated through. Serve and top with sliced green onions as garnish.


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beef with broccoli and bell peppers

I stole and modified this beef with snow peas from The Pioneer Woman. And, while I’ve been making her exact recipe for a couple of years, I’d never made it with broccoli before. It turned out perfectly! The trick, I think, is to cut the broccoli into small enough florets that they cook quickly. Everyone devoured their meal, including the kids. Score one for me!

Beef with Broccoli and Bell Peppers

1/2 cup low sodium soy sauce
3 tbsp sherry or cooking sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
1 1/4 lbs flank steak, trimmed of any fat and sliced against the grain
1 clove of garlic, minced
1 largish head of broccoli, trimmed into small florets
1 red bell pepper, sliced
3 tbsp peanut or canola oil
Sprinkle of toasted sesame seeds
Crushed red pepper for heat, as desired

In a bowl, mix the first five ingredients. Add meat to bowl and toss. Set aside for 5-10 minutes.

In the meantime, prep your veggies and heat oil in skillet over high heat. Add broccoli and cook for 45 seconds, then throw in pepper and cook for another 30 seconds or so. Finish up the veggies with the garlic, cooking for another 30 seconds. Make sure you’re stirring often enough or things with burn and stick. Remove to a clean plate and set aside.

Allow pan to get very hot again. Add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. This is very messy and beware, it will splatter. A lot. On your hands. Ow.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the vegetables. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice and finish off with more scallions and some toasted sesame seeds.

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chicken and vegetable stir fry

I love stir fries. They’re quick and easy and for some reason, my kids eat their vegetables in them. Why? I’m not sure. Probably because they’re out to get me.

Chicken and vegetable stir fry
1/2 cup chicken broth
2 tbsp peach jam (apricot or even marmalade would work)
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp grated ginger
1 tbsp cornstarch
1 tsp sesame oil
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1 tsp olive oil
3 boneless, skinless chicken breasts, sliced thinly
2 cups sliced bell pepper (i used red, green and orange)
1.5 cups snow peas
1/2 cup chopped green onion
8 whole basil leaves, coarsely chopped

Make sauce by combining broth, jam, soy sauce, ketchup, ginger , cornstarch, sesame oil, garlic and crushed red pepper flakes in a small bowl. Set aside.

Heat oil in a large, non stick pan over high heat. Add chicken. Cook and stir chicken is no longer pink. Continue to cook until chicken is lightly browned. Add snow peas and cook for 2 more minutes. Add bell peppers and cook for 3 minutes. Add green onions and cook for a minute. Add basil and sauce. Cook and stir until sauce is bubbly and has thickened. Serve chicken and vegetables over hot brown rice.

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