Just as good (or better!) as takeout! Can easily swap the beef for chicken, and can easily double or triple the recipe.
Recipe from Carlsbad Cravings.
1 lb. flank steak/Milanese cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
3 TBSP soy sauce
1 TBSP hoisin sauce
1 tsp. Asian chili garlic sauce
2 tsp. cornstarch
1/2 tsp. garlic powder
1/2 tsp. ginger powder
1 TBSP Japanese rice wine/dry sherry
2 TBSP chicken broth
5 TBSP oyster sauce
3 TBSP brown sugar
1 tsp. sesame oil
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
6 medium garlic cloves, minced
1 TBSP minced ginger
pinch-1/4 tsp. red pepper flakes, optional
3 ½ – 4 cups broccoli florets cut into bit size pieces
1/4 cup water
3 green onions, sliced
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
Drain excess marinade off of beef (if there is any).
*Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
Add 1 TBSP sesame oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes. Alternatively undercook broccoli in the microwave and add when add in the next step.
Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.
2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
2 lbs. flank or sirloin steak, cut into 1/4 inch strips
Salt and pepper
4 garlic cloves, minced
1 c. soy sauce
1 c. water
2/3 c. brown sugar
2 TBSP ginger, minced
4 TBSP water
4 TBSP cornstarch
Green onions, sliced
Season beef with salt and pepper.
Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
Remove from the heat and stir in the basil.
Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.
Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.
In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
Line a baking sheet with foil and spray with cooking spray.
Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
Cook until done. Time varies depending on the thickness.