Thursday, June 17, 2010

Beef Lo Mein and Orange Chicken recap

I love this site, Blog Chef and have made their orange chicken before. I recently made it again along with Beef Lo Mein from the same site. Heads up, this meal takes extra time to make so start it ahead of time and keep it warm in the oven. We loved it!

Beef Lo Mein

8 ounces hot cooked pasta noodles ( I used thin linguini fini)
1 lb flank steak (sliced)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon fresh ginger (minced)
4 garlic cloves (minced)
3 cups fresh broccoli (chopped)
1 ½ cups onions (sliced)
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Step 1: In a large bowl combine cooked pasta and sesame oil, tossing well to coat. Cover and set aside. In a wok over medium high heat, heat peanut oil. Add ginger and garlic, stir fry for 30 seconds. Add broccoli and onion, stir fry for 3 minutes.
Step 2: Add steak and stir fry for 5 minutes or until done. Add pasta mixture, soy sauce, brown sugar, oyster sauce, and chile paste. Cook 1 minute or until heated thoroughly.
(Makes 4 Servings)

Orange Chicken
recipe found here

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy. (I serve it over Jasmine rice)


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5 Lovely Comments:

Cooking with Kait said...

Both look so good! I especially love the crispy orange chicken. I've never used Blog Chef before, I will have to check it out.

Rice Palette said...

This looks good! The orange chicken looks very delicious, so I'm going to have to try this one day :)

I also just "followed" you on Twitter so I can get more of your recipes! :0)

Kathleen (One Tree Past The Fence) said...

Thank you for stopping by my page today Rachelle! I'm slowly catching up with blog world.

and so glad I am,

this recipe looks fantastic.
gonna have to try this one out.
props to you girl!

Jane said...

Oh man! I need to try this. My family and I love this kind of food! Thanks Rachelle!

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