Beef Lo Mein

Ingredients:

8 ounces Thin Spaghetti; broken in half
1 teaspoon Sesame Oil
1/4 cups Hot Boiled Water
1 tablespoon Beef Better Than Bullion
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar
Oil; for frying
1 pound Beef
2 large Carrots
2 cups Broccoli
1 large Onion
4 Garlic Cloves

Directions:

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside. Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces. Dice carrots, broccoli, and onions into 2 inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

P.F. Chang's Mongolia Beef Copycat Recipe

Ingredients:

1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.

Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

Let oil cool down - then drain off.
Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.

Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

Crock Pot Beef and Broccoli (Chinese)

Ingredients:

1 pound boneless beef roast, cut into strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crockpot after being cooked
Fresh broccoli florets, as desired

Directions:

Place beef in a crockpot.

In a small bowl combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low 6-8 hours.

In a cup stir cornstarch and sauce from the crockpot until smooth. Add to crockpot. Stir well to combine.

Add broccoli to the crockpot. Stir to combine.

Cover and cook an additional 30 minutes on high (sauce has to boil for it to thicken).

Serve over hot cooked rice.

Chicken & Broccoli Alfredo

Ingredients:

1/2 of 1lb package linguine
1 cup fresh broccoli
2 tablespoons butter
1 1/4 lb skinless, boneless chicken breast cut into 1 1/2 inch pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper

Directions:

1. Prepare linguine according to package directions in saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine mixture.
2. Heat butter in skillet over medium-high heat. Add chicken and cook until well browned and cook through, stirring often.
3. Stir soup, milk, cheese, black pepper, linguine mixture, and chicken in pot and heat until mixture is hot, stirring occasionally. Serve with additional Parmesan cheese.

** I boiled my chicken until almost cooked while I was boiling the noodles, then took out and cut into chunks, and then cooked in butter until browned. **

Stuffed Chicken

What you need:

1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (1 1/2 lb.)

1 pkg. (10 oz) frozen chopped broccoli, thawed, drained

1 can Cream of Chicken Soup

1/2 cup fat free milk

1 tsp. paprika

2 Tbsp. Kraft 100% Grated Parmesan Cheese

What to do:

 

Preheat oven to 400 degrees. Combine stuffing mix and water in large bowl. Let stand 5 minutes. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly over chicken breasts.  Roll up each chicken breast from the short end. No picture of this it is a two hand job. I roll with one hand, and hold the mixture with my other hand. Place the chicken, seam side down, in 13X9-inch baking dish. Mix soup and mild and pour over the top. Sprinkle with paprika and Parmesan Cheese. Bake 30 minutes or until chicken is cooked through (170 degrees)