Ohh, this yummy Pinterest inspired dish caught my eye and I was excited to try something new! As always I was inspired by this recipe but changed it up to fit my family and what I had on hand. Here’s what I did.
2lb cubed sirloin roast
3T veg oil
3 cloves minced garlic
1t fresh grated ginger
2in piece Lemongrass chopped fine
1 cup chicken broth
1/2 c low sodium soy sauce
1/4 c hoisin sauce
1/2 c rice wine vinegar
1/4 c brown sugar
1/2 t red pepper flakes
3 green onions
What I did:
Add vegetable oil to dutch oven or instant pot on sauté setting. Add flour, s&p to a small bowl, toss cubes Beef in flour mixture. Sear Beef in veg oil to brown and crusty. This is an imp’t step and you shouldn’t skip! Flavor people, flavor!! Brown in small batches and set aside.
After that’s all nice add garlic, ginger, & lemongrass to pan sauté just until fragrant and add chicken broth. Scrape all the crusty stuff off the bottom of your pan. Again, flavor.
If you are doing this in your instant pot or crock pot/ slow cooker add the meat back to pot w broth & spices.
Mix soy sauce thru sriracha and pour over top then sprinkle with green onions.
If using slow cooker set to low for 6-8 hrs or high for 4. Or set the Instant Pot for 60mins allow pressure to release naturally and serve over Jasmine rice. I served peas on the side. Broccoli would be great too. Anything green!
Last week, it was extra cold and I had a craving for a soup and this just hit the spot!
It is delish and came together so fast! Making this a wonderful week night meal.
Thai Chicken Soup
1 onion, diced
2 carrots, diced
4 oz can chopped water chestnuts
1 T coconut oil
14 oz can diced tomatoes, with juice
2- 24 0z Thai Ginger infused chicken broth
2 cups cooked chicken
14 0z can coconut milk
juice & zest from 1 lime
Melt coconut oil, saute onions & carrots. Add mushrooms, water chestnuts and bamboo shoots. Saute for a few mins. Add tomaotes and chicken broth simmer on low, add chicken, simmer for 15 mins or so and stir in coconut milk, and lime juice. ENJOY!!
My Aunt brought this great cold pork dish to our house over Christmas and I had never heard of such a thing! Poached Pork? Well, it is just yummy! And I loved it! Perfect for a party, a dinner or just about anything,so easy!! You make it ahead and let it sit and “steep” in the marinade! Now, the original marinade was really salty so I have changed it up and I was super excited with the outcome!! I served this at a party I catered last weekend and it was a hit!!
Asian Pork Loin
Boil pork loin in 2 family size teabags for 1 hour. Cool. Place in a plastic bag. Reserve 1 cup of the cooking liquid.
1 cup low sodium Soy sauce
1 cup rice wine vinegar
1/2 c sherry
1 cup reserved cooking liquid
Add above ingredients to the plastic bag and pour over pork. Allow to marinate for at least 24 hrs up to several days. It just gets better the longer it sits & steeps. Trust me here!
Sriracha Dipping Sauce
1/2 cup Mayo
2 T marinade (from bag)
Sriracha to taste
1 bunch of scallions, chopped fine
Put mayo in a bowl and whisk in marinade to thin and flavor mayo, add Sriracha to taste I suggest adding a squeeze, stir, taste, repeat until you reach desired heat and tastiness!!
Slice pork thin and top with spring onions & a little of the marinade; serve cold/room temperature with crusty rolls and this amazing dipping sauce!