Steak and Veggie Stir Fry

It seems my blogging days are few and far between nowadays, but I am ok with that. I still LOVE cooking and sharing my recipes with you guys, so I will just blog when I can! Sunday night I made this yummy stir fry recipe. I usually make this with chicken, but I switched it up with some strip steak that was on sale and already thinly cut by the butcher.

 

I marinated the steak for 30 minutes in a combination of  grated ginger, soy sauce, teriyaki sauce, sesame oil, fish sauce, and hoisin.

I chopped and cut up a variety of veggies- bok choy, broccoli, mushrooms, sweet peppers, and water chestnuts (other options- snap peas, bamboo shoots,  baby corn etc.)

I started by cooking all the veggies in a wok with some peanut oil (or veggie oil etc).  I added a bit more hoisin and sesame oil. Then once they started getting tender, I added the steak and cooked a few minutes until it was about medium rare. The noodles took all of 5 minutes to make. I added them to the steak and veggies and combined. Delicious!!!!

 

 

Catch up with a side of Stir Fry…

Hey guys! I promise I am eating! Mostly quick meals at home, take-out, and the occasional take-out…

The reason why? Well, cheer season has started back again. School is around the corner. I am soaking up all the summer left!

 

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My girls playing at the park. Missing one little angel here.

Sunday, I made some chicken stir fry kinda like this. The noodles were not the same, but everything else pretty much was. You could also use rice instead of noodles.

Last night, the hubby and I ate a sushi dinner after we dropped the girls off at cheer camp. It was glorious!

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Today I ate 2 Eggo waffles standing over the counter, Jimmy John’s Lulu Club sandwich, and a Taco Bell bean burrito and nacho chips. They were all good…no regrets! YOLO 😉

Tomorrow is another crazy day! Probably will just drink coffee for breakfast, a tomato sandwich for lunch, and who knows what for dinner??? Only 5 more days of my official summer so anything is possible!

 

Asian Chicken Salad

Evening guys! So tonight I made 2 of the Blue Apron meals. Mushroom and Cabbage Dumplings and Asian Chicken Steamed Buns.  They paired perfectly together. Becca LOVED the steamed buns and kinda liked the dumplings. Katie cleaned her plate. We made them try a bite of cabbage. They didn’t try to spit it out, so I consider that a sucess!

*not pictured—sesame soy glaze dipping sauce that was used to top the buns and dip the dumplings =)

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I made this salad out of all the leftovers…Shredded Purple Cabbage, chicken cut in to bite-sized pieces, thinly sliced cucumbers, sesame seeds, and a lovely sesame dressing (1 tablespoon miso, 1 tablespoon apple cider vinegar, 1 tablespoon sesame oil, and 1 tablespoon mayo. Add a good pinch of salt and pepper, and you have yourself a delightful summer salad! Taking this for lunch tomorrow!

A Couple of Favorites…

So I’m cooking away over here! Last night I made some chicken stir fry with Chinese noodles…

When I make this, I use different combinations of sauce. Here was the line up for this dinner…

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Last night I asked the girls what they wanted for dinner. It was between something made with beef or tilapia. They chose this lovely recipe…  We ate it with a side of macaroni. There was so much fish between the 3 of us, that I didn’t even bother with a veggie. Just like last time, we scarfed it down after a night of activities, so there is no picture evidence. So I found this picture that actually looks pretty close; the first time I made it with rosemary, but alas, it is winter and I don’t have any  fresh.

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Tomorrow is a lots of homework and a late cheer practice, so we might have to go out. Thursday is a night out with a SUPER close friend who the girls know as their Uncle and lots more homework and studying. Why does third grade have SO much homework? I have no idea about Friday. Maybe I will make a meatloaf or something new; I still have that beef in the freezer. Saturday is out with some old work friends, so hubby will have a date night with his little ladies. After that I have no idea! Have a great rest of the week!

The Honey Pig

So last night was date night! We wanted to do something different, so we came up with the idea to go out to Korean Barbecue. This place was quite the experience! The atmosphere was amazing, cool Korean music blared, and everyone looked like they were just having a great night of fun, friends, family, and food!

The servers start out by putting some sprouts and kimchi on the cast iron dome skillet. They put out a spread of different sauces (bean paste, spicy chili sauce, pickled jalapenos), some lettuce, and different wraps (daikon radish, rice paper, and lettuce).  Then they bring out the meat. We ordered the honey pork, beef steak, and some tofu. It was all so delicious, but I think I liked the steak the best.

The next time I go, I am ordering the whole octopus. I saw a table that got it and I just have to try it!

http://honeypigatl.com/web/


  
  
  

Sesame Thai Ginger Chicken Stir Fry

Evening guys! So tonight I was planning on making Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…006
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!

Sesame Thai Ginger Chicken Stir Fry

Ingredients

2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice

Directions

Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.

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Chicken and Veggie Stir Fry with Cantonese Noodles

First things first. Full Disclosure; Yesterday, the girls and I had this for dinner…

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After playing at the pool all afternoon eating these…

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No shame! Ever!

This week they are going to Lacrosse camp. They are seriously loving it. So looks like we are going to have a couple of cheerleading lacrosse players. Should be an exciting year! You just wait until you see K in her cheerleading uniform. Totes adorbs!

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So anyways, tonight I made a yummy stir fry for dinner. I have made a couple of different stir fry meals before here on the blog. Usually it involves a sauce, lots of veggies, a protein, and a carb. Tonight was no different. Next time, I am going to try to make beef and broccoli. Look for that soon!

Chicken and Veggie Stir Fry with Cantonese Noodles

Ingredients

Sauces: Stir Fry (1/2 bottle), Hoisin (2 tablespoons), Sesame Seed Oil (1 tablespoon)

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Veggies: Sweet Peppers (I used 3 different colors, all sliced equal to about 1 full pepper)
1 container of shiitake mushrooms, chopped
3 heads of Baby Bok Choy, chopped
1 handful of snow peas
1 small can each of baby corn, sliced water chestnuts, and sliced bamboo shoots

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Protein: Chicken Thighs, cut in bite sized pieces

Carb: Cantonese Noodles-use whatever noodles you can find…I also love those Ramen noodles, minus the weird “flavor” packet it comes with.

Directions- Marinate your chicken thighs in half of the stir fry sauce (1/4 bottle). Prep all your veggies. Start boiling your water for your pasta. Heat your wok (or large circular pan) with a few tablespoons of peanut or veggie oil. Begin to cook the chicken. Cook for about 5 minutes or so. Add in your mushrooms and peppers. Cook another 5 minutes. Add the rest of the veggies and start cooking your pasta. Add in the rest of your sauces. When the bok choy is cooked down, add in your pasta. Mix well and taste. Add more sauce if desired.

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Thai Sweet Chili Chicken Thighs and Veggies

Evening, ya’ll! Can the weekend really be almost over? It always goes by too fast! Tonight dinner was super simple and extra tasty! I bought this marinade for my chicken. I highly recommend it! Sweet with a kick of spicy.

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Thai Sweet Chili Chicken Thighs and Veggies (mushroom, onions, peppers), Naan Bread

Ingredients

1 bottle of this marinade

3 -5 chicken thighs -I did 3 with the marinade and 2 without for the girls. They are not spicy fans, yet.

about 3 peppers, chopped- I used an assortment of red, green, yellow, and orange. I am planning on making a veggie frittata later this week with the leftover peppers.

1 container of mushrooms chopped in half or thirds depending on the size

1 Onion, chopped

Directions

Put 3 chicken thighs in a baggie with about 1/2 the jar of marinade. Marinate it for about 20 minutes in the fridge. In the meantime, chop your veggies. Slice your chicken in to strips or small chunks. Heat your skillet on high heat. Add 2 tablespoons of vegetable oil. Add in your chicken and veggies. Add the rest of the marinade. Cook for about 15 minutes or until your chicken is cooked through. Enjoy with rice, noodles, or a side of Naan bread. We used the bread to scoop up the delicious mixture. I am adding the leftovers to some  lo mein from the other night to have for lunch tomorrow.010

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Spicy Veggie Couscous

Hello again! So I was thinking about what I wanted to take for lunch tomorrow. Today I ate a  whole wheat wrap with spicy chicken, spinach, and hummus  from my school.  I added a bit of  Light Ranch (the only kind they have) to the mix. It was actually pretty tasty. I would get that again! The menu tomorrow is not very promising, although they do have a veggie burger. Unfortunately, by the time I get to the veggie burger, it is  pretty cold and stale. I don’t think many middle school kiddos choose it. Who can blame them…

So tonight I had some couscous left over at dinner. I also had half of both a yellow and orange sweet pepper, 1 jalapeno, 1 sweet onion, 1 small head of broccoli, and 2 cloves of garlic leftover from last weeks groceries. I chopped up all the veggies and cooked them in a bit of peanut oil for about 10 minutes. Then I added the couscous and a bit of soy sauce and pepper to add a bit of flavor. I stirred well, and cooked for another 5 minutes. Now I have a yummy lunch for tomorrow! =)

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Chicken and Veggie Stir Fry with Chinese Noodles

Evening guys! This dinner was pretty yummy! I hope you give it a try!

Chicken and Veggie Stir Fry with Chinese Noodles

Ingredients

2 tablespoons peanut oil
Combo of what you have on hand; sesame oil, fish sauce, oyster sauce, teriyaki sauce, soy sauce, or any other Asian flavor you like…
4 boneless and skinless chicken thighs, cut in bite sized cubes
1/2 yellow pepper, 1/2 orange pepper, thinly sliced (use a combo of red and green if you like, all sweet pepper colors are yummy)
1/2 stalk of broccoli florets
1 handful of snap peas
1 can Chinese mushrooms (or add sliced raw mushrooms earlier to the mix)
1 can water chestnuts
1 can bamboo shoots
1 can baby corn

Directions

Heat 2 tablespoons of peanut oil- cook your chicken (with a bit of salt and pepper added, not too much, since your sauces will have a lot already) almost all the way through, about 8 minutes.
Add your raw veggies- peppers, broccoli, snap peas, (mushrooms) Cook 5 minutes.Start adding your combo of what you have on hand; sesame oil, fish sauce, oyster sauce, teriyaki sauce, soy sauce, or any other Asian flavor you like
Add your canned veggies- water chestnuts, bamboo shoots, baby corn, mushrooms, Cook 3 minutes.
Meanwhile, boil some salted water and par boil your Chinese noodles, about 6 minutes. Taste- add more flavors here if you think you need them.
Add your noodles to your chicken and veggie mix. Stir all together.

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