Beef with Veggies - Asian

Beef with Veggies - Asian

 

 

We're in the States this Fall, but will return to Ethiopia in January.  This will probably be my last post until we get back to Ethiopia. 

I've wanted to try this recipe for a while now & it did not disappoint!!  It was delicious!  This recipe is adapted from the Beef with Snow Peas recipe on pioneerwoman.com. 

 

Ingredients:

1 Kilo Beef (cut into small pieces like tibs)

1/2 Cup Soy Sauce

3 Tablespoons Water

1 chicken bouillon cube

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

1 Cup broccoli (cut into small pieces)

1 large carrot (sliced thinly)

1 Cup mushrooms (I used the fresh ones from Fantu)

2 Onions (cut into large slices)

3 Tablespoons of Olive Oil

2 Cups of uncooked rice (cook this)

 

Instructions:

In a bowl, mix together the soy sauce, water, bouillon cube, brown sugar, cornstarch and ginger.  Pour half the liquid over the sliced meat in a separate bowl and toss with your hands.  Reserve the other half of the liquid and set aside.

 

Heat oil in a heavy skillet (I used my cast iron skillet) over high heat.  Add the broccoli, carrots and mushrooms and let it cook until the broccoli is tender, but still a little crunchy.  When the veggies are cooked, move them to a plate and set aside. 

 

Allow the pan to get very hot again.  With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.  Add half the onions.  Spread out the meat as you add it to the pan, but don't stir it for a good minute.  Turn the meat and cook until the meat is done.  Remove to a clean plate.

 

Repeat with the other half of the meat, allowing the pan to get very hot again first.  After turning it , add the first plateful of meat, the rest of the marinade and the veggies.  Stir over high heat until all the meat is done.  Turn off heat .  The mixture will thicken as it sits. 

 

Serve immediately over rice.

Cinnamon Toast

Cinnamon Toast

 

This is an easy breakfast that we like to make around our house.  I buy the local sliced toast from the grocery store.  Spread melted butter on the bread.  Sprinkle generously with sugar and cinnamon.  Place in a 350 degree oven until the bread is toasted.  Serve warm.

 

Chicken Noodle Soup

Chicken Noodle Soup

 

 

Ingredients:

9 Cups chicken broth

3 Cups dry noodles

10 carrots, chopped

5 celery stalks, chopped

2 Cups cooked chicken, shredded or diced

Salt and Pepper to taste

 

Heat the broth to a boil.  I like to use homemade chicken broth, but I still had to add 5 chicken bouillon cubes to my broth to give it more flavor.  Add the rest of the ingredients. Cook until the pasta is done.

 

This recipe came from www.100daysofrealfood.com

 

Crock Pot Chicken Broth

Crock Pot Chicken Broth

 

 

I found this recipe on www.100daysofrealfood.com.  I love making this when I have leftover chicken bones.  Put the raw or cooked chicken bones in the crock pot.  Fill the crock pot to the top with water.  Add 2 bay leaves, a few carrots, a few sticks of celery, a couple of onions, some parsley and some thyme.  Cook on low overnight.  In the morning, strain the broth and freeze it until you are ready to use it.

 

Avocado-Butter Lettuce Salad

Avocado-Butter Lettuce Salad

 

 

This recipe came from myrecipes.com.  It's an easy salad that tastes really good.

 

1 Cup of thinly sliced red onions

2 Tablespoons of olive oil

1 Tablespoon of fresh lime juice (this takes 2 1/2 Ethiopian Limes)

1/4 teaspoon salt

1/4 teaspoon pepper

3 Cups of torn lettuce (I like to use the lettuce they call "Freeze")

1 Cup sliced avocado

2 Tomatoes (chopped)

 

Combine the first 5 ingredients in a bowl.  Let it stand for 10 minutes.  Add the lettuce, avocado and tomato.  Toss gently.