Main Dishes – The DeBone Family

Ingredients:

Serves 4
INGREDIENTS
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
Sriracha sauce
2 tablespoons fresh lime juice
1 -inch piece fresh ginger, peeled and cut in 8 slices
3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1/2 cup sliced grape tomatoes
1 teaspoon lime zest
2 tablespoons chopped fresh cilantro

PREPARATION

Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
Meanwhile, toss chicken with cornstarch until completely coated.
Add chicken and shiitakes to broth and simmer 15 minutes.
Remove the pan from the heat and stir in tomatoes.
Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
Let soup stand 2 to 3 minutes before serving.
Directions
PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
Meanwhile, toss chicken with cornstarch until completely coated. (I usually skip this step)
Add chicken and shiitakes to broth and simmer 15 minutes.
Remove the pan from the heat and stir in tomatoes.
Pour soup over Udon or Thai Rice noodles. Top with cilantro and Sriracha sauce
Let soup stand 2 to 3 minutes before serving.

Serve over white rice.
Servings: 4 people
Calories: 385
Prep Time: 17 minutes mins
Cook Time: 13 minutes mins
Total Time: 30 minutes mins

Ingredients

Beef and Broccoli Ingredients:

1 lb flank steak or stew meat very thinly sliced into bite-sized strips
2 Tbsp olive oil , (or vegetable oil), divided
1 lb broccoli, (cut into 6 cups of florets)
2 tsp sesame seeds, optional garnish

Stir Fry Sauce Ingredients:

1 tsp fresh ginger, grated or pre-minced squeeze ginger
2 tsp garlic, grated (from 3 cloves)
1/2 cup hot water
6 Tbsp low sodium soy sauce, (or Tamari)
3 Tbsp packed light brown sugar
1 1/2 Tbsp corn starch
1/4 tsp black pepper
2 Tbsp sesame oil

Instructions

Prep: Prepare white rice ahead of time. Freeze beef for 30 minutes for easier slicing.
Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

Natasa’s Kitchen