Orange Ginger Beef

A splash of vegetable oil
A sprinkle or two of salt and pepper
A boneless flank steak, about 1 pound (aka blade
steak)
A few chopped onions
A small knob of unpeeled ginger, thinly sliced
A 10 ounce can beef stock
A cup or so of OJ
A cup or so of orange marmalade (they make a smuckers
marmalade that is all fruit with no corn syrup)
A generous splash of soy sauce
A spoonful of chinese 5 spice powder
Another sprinkle or two of salt and pepper
A 10 oz bag of baby spinach
A handful of fresh bean sprouts
1 bunch chopped green onions
A handful cilantro leaves

Preheat large pot over medium high, then splash in
enough oil to thinly coat bottom. Season the steak
and sear until its evenly browned on both sides.
Remove and set aside for a moment.

Add onions and ginger to pan and stir for few minutes
until they lightly brown. If pan starts to burn, add
splash of water and continue.

Return the meat to the pot and add beef stock, OJ,
marmalade, soy sauce and five spice powder. Bring all
to simmer, then reduce heat as low as possible that
will maintain a simmer. Place tight-fitting lid on
pot to contain the tenderizing steam. Continue
simmering until meat is tender enough to break or
shred into smaller pieces, about 1-1.5 hours.

Divide the spinach and bean sprouts between four
bowls. Stir the green onions and cilantro into the
stew, then ladle stew over spinach and sprouts. Top
with sprinkling of reserved cilantro and bon appetit!

Serves four.

Totally delish from “Chef at Home” by Michael Smith.

Easy Asian Beef Noodles

Ingredients
1 (8 ounce) rib-eye steak (it’s way easier to use pre-packaged sliced fajita meat, or if you want you can use chicken, it’s just as good)
1 tsp sesame seed oil
1 cup sliced green onions
2 cups packaged cabbage and carrot coleslaw (I just use the whole bag, you know, more veggies and vitamins and such)
2 packages of beef ramen
1 1/2 cups water
1 tbsp low-sodium soy sauce

Directions

1. Trim and slice meat into thin strips. Heat 1/2 tsp of sesame seed oil in a large nonstick skillet over medium-high heat. Add steak and green onions, stir-fry until cooked. Remove steak mixture from skillet; keep warm. Heat remaining oil in skillet over medium-high heat. Add slaw; stir-fry until wilted. Remove slaw from skillet; keep warm.

2. Remove noodle from packages; reserve one seasoning packet for another use. Add water and one seasoning packet to skillet; bring to a boil. Add noodles to water. Cook noodles until the liquid is absorbed. Stir in steak, slaw and soy sauce; cook until thoroughly heated.

(This is supposed to yield 2 servings of 2 cups, but we always have enough for dinner for 2 and then leftovers for 2 lunches the next day.)