New Year's Resolution: Asian Inspired Dishes Made Easy!

I hope everyone had a fantastic holiday season. And I hope you all aren't as suicidal feeling as I am going back to work after the relaxing break. JK. But it is has definitely been a struggle getting back into the swing of things this morning. Nothing like a little family time, snow, and catching up on sleep to get you back to centered.

So, I pretty much don't like Chinese food. Or most of it at least. And I have been trying to figure out why. I love the flavor combos but HATE the rubbery, chewy meat that is used in most dishes. And that most of it is fried. And then there are usually all these random ingredients and weird crap in them. I just wrote it off pretty much. However, I do like Pei Wei, and PF Changs, so I figured there is hope for me yet. Plus, I am married to a Filipino, so I decided it was time to start learning how to make my own "asian-inspired" dishes.

My first attempt was a HUGE success. This recipe is super good, and very easy, and uses things you most likely already have in your kitchen and pantry. I highly recommend you give it a whirl!

Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO!
Dummy Factor (1 easiest, 10 hardest): 2- a monkey could make this
Time Factor (1 shortest, 10 longest): 3


Beef and Broccoli
3 Tbl soy sauce
3 Tbl Fat-Free (or light) Italian Dressing
1.5 tsp cornstarch
1.5 Tbl minced garlic
1.5 tsp ground ginger
3/4 lb. steak (I used Rib-Eye, but round works also), cut into strips
1/2 cup fat-free (or light/low-sodium) beef broth
1 cup fresh mushrooms, sliced
1/2 cup green onions, sliced (or pearl onions, halved)
1 lb broccoli florets

6 cups water
5 beef bouillon cubes
4 oz linguine or spinach fettucini pasta

In bowl, whisk together soy, Italian dressing, cornstarch, garlic, and ginger. In a shallow dish or bowl, pour mixture over beef strips, toss to coat, and let marinate about 15 minutes or so. While beef is marinating, boil water and bouillon cubes, add pasta, and cook until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with slotted spoon, and add to hot skillet (discard marinade). Stir constantly, cooking beef for 2-3 minutes, or until browned. Stir in beef broth, mushrooms, and onions. Reduce heat, cover, and simmer for 5 minutes. Add broccoli and continue to cook until broccoli is bright green and tender, but still crisp. Add pasta, toss, and serve.

The other option on this is to omit the pasta, and just serve the beef mixture over white sticky rice. Both are really really good, but if you or your eaters like more traditional asian food, eat it over rice of course.

The flavors in this are spot on. And the key is to cook the meat a little less than you think you should, so still tender and not chewy. And also the broccoli is to be crisp, not mushy.

This recipe makes enough for 2 pretty big servings, so if you have more people, make sure to adjust accordingly.