Asian BBQ Beef Strips

Sweet with a hint of tartness.  Another quick one-pot meal where the sauce makes itself.  Recipe is for 2 servings, but can easily be doubled. Healthy meal that’s easy on calories too.

I take advantage of my rice cooker whenever I can.  Not only does it produce wonderful and tasty meals, it’s very economical too because you can literally cook your entire dinner in it.

This dish starts out with nice, lean sirloin steak or sirloin tip steak.  It’s sliced really thin, and that’s easily done by slicing the meat with a very sharp knife when it is partially frozen.

All ingredients are placed in the rice cooker and when it goes to “WARM” setting it should be done.  It is done when the sauce is thickened and glossy, but not *too* thick.  A rice cooker cooks by reduction so it is perfect for these types of recipes.

This can be served on any kind of hard roll or over rice/pasta.  

Asian BBQ Beef Strips

• 4 oz lean sirloin steak, sliced very thin
• 1/4 cup low-sodium soy sauce
• 2 tbs brown sugar
• 2 tbs dry sherry or dry white wine
• 1 tbs rice vinegar (white may be substituted)
• 1 tsp dark sesame oil
• 2 tbs sesame teryaki basting sauce or glaze (I buy this in Aldi, but it is available in the Asian section of most groceries)
• 1 cup water
• 1 large garlic clove, crushed
• 1 slice fresh ginger or 1/4 tsp ginger powder

Place all ingredients in a 7 or 10-cup rice cooker.  Switch to “COOK.”  This should be done in about 30 minutes.  The sauce should be the consistency of maple syrup.  If it is not, re-set the cooker and cook until sauce reaches that consistency.


Serve on a hard roll or with rice/pasta and a salad.

Makes 2 servings.

Asian BBQ Beef Strips

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Asian Chicken Salad and Sesame Soy Dressing

Why go to those fast-food joints when you can make this healthy salad at home and in a edible bowl too!  Delicious and low calorie too.

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

Great salad for a light dinner

The edible bowl is a shaped flour tortilla.  Easy enough to do with the molds that come with a fajita set or you can merely make a baseball-sized ball of aluminum foil and drape the tortilla over that.

This is the ultimate in “clean” food and supplies plenty of energy.

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Asian Chicken Salad and Sesame Soy Dressing

This salad combines shredded leaf lettuce of any kind, assorted greens, a dressing that will knock your socks off and, of course, teryaki glazed chicken breast slices.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Chicken, lunch, salads

Cuisine: Asian

Keyword: Asian chicken recipe, chicken salad recipe, sesame soy dressing

Servings: 2

Calories: 580kcal

Author: Judith Hannemann

Ingredients

DRESSING

• 1/4 cup soy sauce
• 2 tbs unseasoned rice vinegar
• 2 tbs oil
• 1 tbs dark sesame oil
• 1/4 cup sugar
• 2 tbs water
• pinch of grated ginger
• 1 tbs toasted sesame seed
• Combine all ingredients in a jar that has a lid. Shake well and refrigerate.

SALAD

• Leaf lettuce any kind shredded (amount your choice)
• Baby Spinach amount your choice
• Watercress amount your choice
• Grape Tomatoes sliced in half (amount your choice)
• Scallions thinly sliced (amount your choice)
• OR YOU COULD CHEAT AND USE MESCALUN MIX LOL
• Use approximately equal amounts of all the greens lettuce, spinach & watercress. Mix together and store in a large plastic bag. You can make enough so there's salad left over for another meal.

EDIBLE BOWL

• 2 medium flour tortilla about 8-10-inches diameter
• Preheat oven to 400 degrees.
• Dampen tortilla by sprinkling with water. Smooth off excess water and pat with a paper towel. Drape moistened tortilla over inverted fluted mold and shape tortilla to conform to shape OR drape over a baseball-sized ball of aluminum foil (it will flute naturally this way).
• Bake in a 400 degree oven for about 5 minutes or until tortilla feels crisp and holds it's shape. Remove from oven and let cool on mold foil ball

CHICKEN

• 1 medium boneless skinless chicken breast (approx 8 oz)
• 1/4 cup teryaki glaze or Chinese BBQ Sauce--available in Asian section of the grocery
• Preheat broiler or BBQ grill to medium heat. Grill chicken breast about 10 minutes each side or until juices run clear. Brush with glaze, turn up the heat to high and cook until glaze just begins to caramelize.
• Slice diagonally in 1/4-inch slices.

Instructions

• Putting It All Together
• Place about 1 cup of greens in each edible bowl. Add desired amount of sliced grape tomatoes and scallions. Place 1/2 of the sliced chicken on top of greens in each bowl. Add dressing.
• Serves 2

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 49g | Protein: 32g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 3339mg | Potassium: 628mg | Fiber: 1g | Sugar: 32g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

Asian Chicken Salad and Sesame Soy Dressing

 

The post Asian Chicken Salad and Sesame Soy Dressing appeared first on The Midnight Baker.