Sunday, October 24, 2010

Green Pepper Steak Stir Fry

1 lb beef (chuck or round), trim fat
1/4 cup soy sauce
1 clove garlic
1-1/2 tsp grated fresh ginger (or 1/2 tsp ground ginger)
1/4 cup salad oil
1 cup green onion sliced thin
1 cup red or green peppers cut into strips, or 1" squares
2 stalks celery sliced thin
2 Tbsp cornstarch
1 cup water
2 tomatoes cut into wedges

Cut beef across grain into thin strips, Combine soy sauce, garlic, and ginger. Add beef. Toss and set aside.

In large skillet or wok: Heat oil, Add beef and toss over high heat until browned. Taste beef, if not tender, cover and simmer for 30-40 minutes over low heat. Increase heat and add vegetables (except tomatoes). Toss until vegetables are tender/crisp (10 minutes). Mix cornstarch with water. Add mixture to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve over rice.

Chinese Chicken Wings

1 cup sugar
1 cup soy sauce
1/4 cup oil
1 cup cold water
1/2 cup pineapple juice
1 tsp ginger
1 tsp garlic powder
5 lbs chicken wings

Mix first 7 ingredients together, mix well. Place chicken wings in an airtight 2-gallon ziplock bag (or two 1-gallon ziploc bags). Pour marinade over chicken wings and seal tight. Marinate in refridgerator for 24 hours. Place wing pieces on large (or 2 small) foil covered cookie sheet. Do not cover wings in sauce. Discard remaining sauce. Bake (uncovered) at 350 degrees for 45-60 minutes.

Keep warm in slow cooker

This recipe also works really good to marinade a whole cut up chicken, and is so easy.