I love Bulgogi. It just tastes so darn good! I found this recipe in Great Food Fast (shocking, I know!), and changed it slightly. You can serve this Bulgogi in lettuce wraps or over rice. It’s delicious both ways. You can also substitute chicken for the beef, which I bet is equally delicious! The sauce from this recipe would be really good in all kinds of stir frys or use it to substitute bottled Teriyaki sauce!
- 1 1/2 lb. rib-eye steak, trimmed of excess fat
- 1/2 c. soy sauce
- 2 TBSP chili sesame oil (or 1 TBSP sesame oil with some crushed red pepper)
- 4 TBSP brown sugar
- 12 garlic cloves, minced
- 1 big hunk of ginger, minced
- 1 large onion, halved and cut lengthwise into 1 inch wedges
- 1 green pepper, sliced into 1 inch strips
- 4 tsp. vegetable oil
- lettuce leaves and/or hot rice
order Neurontin online Directions:
- Freeze the beef for 30 minutes; then slice diagonally (across the grain) into 1/8 inch thick strips.
- In a small bowl, whisk the soy sauce, sesame oil, brown sugar, garlic, and ginger together to make the marinade. Place the onions and peppers in another small bowl and mix them with half of the marinade. Toss the steak with the remaining marinade; let stand for 15 minutes.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the onions and the peppers; cook until softened, about 5 minutes. Transfer to a bowl or plate.
- Heat remaining 2 tsp. oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first meat batch and any accumulated juices to the pan; add the onion mixture. cook tossing, until heated through, about 1 minute.
- Serve in lettuce leaves and/ or over hot rice.
I really like Pad Thai. I really like Thai food in general. I came across a shrimp Pad Thai recipe in Great Food Fast (if you haven’t already guessed, it’s my current favorite cookbook!), and I adapted that recipe for tofu in lieu of the shrimp. It was tasty, and the leftovers were even better!
- 1 lb. tofu, dried with paper towel, then cubed
- 1/2 c. tomato-based chile sauce
- 1/2 c. fresh lime juice
- 6 TBSP soy sauce
- 4 TBSP brown sugar
- 1/2 TBSP fish sauce
- 16 oz. rice-stick noodles
- Vegetable oil
- 4 garlic cloves, minced
- 2 c. bean sprouts
- 8 green onions, cut into 2 inch pieces
- 2 eggs, lightly beaten
- Garnish: peanuts, crushed red pepper, bean sprouts, cilantro, Sriracha sauce
- Wrap tofu in paper towels to absorb excess water; then cube the tofu.
- Prepare sauce by combining chile sauce through fish sauce in a bowl; set aside
- Bring a pot of water to a boil, and cook noodles until they begin to soften; drain and rinse with cold water
- Meanwhile, heat vegetable oil (enough to pan fry the tofu) over medium high heat; then add the tofu, and cook until tofu is golden brown. Remove tofu from pan. Add the garlic to the remaining oil (add more oil if necessary) and saute for 1 to 2 minutes; add the cooked noodles and sauce; cook, tossing until combined, about 1 minute. Add the bean sprouts and green onions. Pour in the egg; toss until noodles are coated and cooked through, about 2 minutes. Top with tofu, and serve with cilantro, peanuts, bean sprouts, hot sauce etc.
Tofu Pad Thai:
I’ve been meaning to make honey glazed carrots for some time. It’s one of those recipes that I come across quite frequently, but when it came time to actually find a recipe in my collection of cookbooks and magazines, I couldn’t. So I opened Great Food Fast and found a recipe for Glazed Carrots (which has no honey). I used that recipe as inspiration to create my version of Honey Glazed Carrots. They were very tasty too.
- 1 lb. baby carrots halved lengthwise
- 1/2 c. water
- 1 TBSP sugar
- 2 TBSP honey
- 2 TBSP butter
- 1/4 tsp. salt
- pepper to taste
- In a skillet, bring the carrots, sugar, butter and salt to a boil. Reduce heat; simmer, partly covered, 6 minutes.
- Cook uncovered, over high heat, tossing often until tender, 4 to 6 minutes. Season with pepper.
Honey Glazed Carrots:
This is the first year that we’ve planted rosemary and it actually thrived! Wohoo! I found a recipe in Great Food Fast…shocking I know that sounded really good. I adapted the recipe just a bit, and it tasted delicious. I served the chicken with grilled zucchini and peppers (also adapted from Great Food Fast) and Tuscan cous cous (my recipe).
- 4 TBSP fresh chopped rosemary
- 1/3 c. water
- 1/4 c. lemon juice
- 1/4 c. olive oil
- 2 garlic cloves
- salt and pepper to taste
- 4 boneless skinless chicken breasts
- In a small saucepan bring water and rosemary to a boil; remove from heat, cover and let steep for 5 minutes. Transfer rosemary and the steeping water to a blender. Add the lemon juice, olive oil, garlic and salt and pepper. Puree until smooth. Let cool.
- In a shallow dish or ziploc bag, combine chicken with rosemary oil, and marinate for at least 15 minutes (mine marinated for about 2 hours) or overnight.
Grilled Zucchini and Peppers
- 2 zucchini, 1/2 inch slices on the diagonal
- 2 red, yellow and/or orange bell peppers, big chunks
- 1/4 c. olive oil
- salt and pepper to taste
- 1/2 c. basil, chiffonade
- 1 tsp. fresh rosemary, minced
- In a large bowl, toss veggies with olive oil, salt and pepper. Grill veggies until tender.
- Return veggies to the bowl; toss with basil and rosemary.
Tuscan Cous Cous
- 1 c. cous cous
- 1 1/2 c. water
- 2 tsp. olive oil
- salt and pepper to taste
- 1 TBSP rosemary, chopped
- 1/4 c. basil, chiffonade
- Combine couscous, water, olive oil, salt, pepper and rosemary in a pot. Cover and bring to a boil. Turn off heat, keep covered and let cous cous continue cooking, for about 10 minutes. Uncover fluff with a fork and stir in basil.
Grilled Tuscan Chicken with Rosemary and Lemon:
I adapted this recipe from a recipe in Great Food Fast. I have found the longer you marinate flank steak the better it tastes. (The second time I made this I marinated it for 8 hours, and it was absolutely delicious). I’m sure the steak would still be delicious if you marinate it for the 30 minutes, but if you have the time, marinate for longer.
- 1/4 c. fresh lime juice
- 2 TBSP soy sauce
- 2 TBSP vegetable oil
- 2 green onions, thinly sliced
- 2 TBSP fresh ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp. crushed red pepper
- 1 1/2 lb flank steak
- In a zip loc bag, combine the lime juice, soy sauce, green onions, ginger, and red pepper. Add the steak and seal the bag. Marinate in the refrigerator, turning occasionally, for at least 30 minutes (longer if you can-the second time I made this I marinated it for 8 hours, and it was absolutely delicious).
- Heat grill. Remove steak from the bag and discard marinade. Cook, turning once, until desired tenderness–6 to 8 minutes for medium rare.
Flank Steak with Lime Marinade:
I saw this recipe on the Small Time Cooks food blog, and the original recipe is from the April 2008 Everyday Food issue. It was quite tasty. The filling made more than enough to fill 4 poblanos, and reading that Small Time Cooks had the same thing happen, I bought 6 poblanos. I also couldn’t fit them all in one pan, so I divided them up into 2 pans. I then had to divide the sauce, so next time I would double the sauce recipe (you’ll have to make it in 2 batches because a double won’t fit in your blender). Next time I will add cilantro to the sauce and the mixture, and I’ll probably play around with the filling so stay tuned…possibly add chipotles to the sauce and/or filling, add corn to the filling, add tomatoes to the filling, add chile powder to the filling…just talking out loud to remind myself. The recipe below is take one of my version.
I served the stuffed poblanos with my Spanish Rice.
- 2 28 oz. cans whole tomatoes in puree
- 2 jalapeno chiles, ribs and seeds removed, roughly chopped
- 3 small onions, 2 roughly chopped and 1 onion minced (2 onions for sauce and 1 for filling)
- 4 garlic cloves (3 whole, 1 minced)
- 1 1/2 c. cilantro, chopped (1 c. for sauce and 1/2 c. for filling)
- Coarse salt and ground pepper
- 1 15 oz. can black beans, rinsed and drained
- 1/2 c. yellow cornmeal
- 1 1/2 c. shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 3/4 c. water
- 6 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
- Preheat oven to 425 degrees. In a blender, combine 1 28 oz can of tomatoes in puree, 1 jalapeno, 1 onion, 2 whole garlic cloves; 1/2 c. cilantro and puree. Season with salt and pepper. Pour sauce into a 9 x 13 baking dish. Repeat for batch 2 of the sauce and pour into another 9 x 13 baking dish.
- In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, 1/2 c. cilantro and water; season with salt and pepper.
- Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1 c. cheese; cover baking dish tightly with aluminum foil.
- Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
This recipe is adapted from a recipe in Great Food Fast. It was really good, and -s really liked. He’s not a fan of stir fry usually, but he liked this one. I made it spicy, because we like spicy food, but if you don’t leave out the crushed red pepper. I also removed some meat and sauce for the kiddos before adding the spice. It was a pretty quick dinner to prepare, so it’s a good one for weeknight meals.
- 2 garlic cloves, minced
- 1/2 c. freshly squeezed orange juice
- 2 TBSP. soy sauce
- zest of one orange, finely chopped
- 1 TBSP. brown sugar or honey, optional (depends on how sweet your oj is)
- 1 tsp. olive oil
- 1 TBSP. cornstarch
- 1 lb of sirloin steak, but into 1/2 inch thick strips
- 3/4 c. orange segments (2-4 oranges, depending on their size)
- 2 c. broccoli florets, blanched in salted water
- 1 tsp. crushed red pepper, optional
- 1/2 c. green onions, cut in 1 inch slices
- White or Brown Rice
- Combine the zest, orange juice, garlic and soy sauce in a bowl. If everyone likes spice add the crushed red pepper to the sauce. Set aside.
- With a sharp knife, peel the oranges, and slice them crosswise 1/2 inch thick, then halve the slices; push out and discard seeds. Set aside.
- Bring a pot of water to a boil, add salt, and blanch broccoli for 30 seconds.
- In a medium bowl toss meat with cornstarch until coated. Heat oil in a nonstick pan over medium-high heat. Brown all sides of the beef, and cook until desired doneness, about 3-5 per side. Once meat is done, remove meat from pan and transfer to a plate.
- Pour the juice mixture into the pan and boil until syrupy, about 2 minutes. (If not everyone likes spice remove some sauce and set aside with some beef, broccoli, oranges and scallions.) Return the beef to the skillet; add the broccoli, oranges and scallions. Toss until coated and heated through. Serve with rice.
Spicy Beef, Broccoli and Orange Stir-Fry: