Asian Braised Beef

Asian Braised Beef

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

2T flour

1t salt

1/2t pepper

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

2t sriracha

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!

Enjoy and Eat well!

xoxo – Kat

Asian Chicken Lettuce Wraps {crock pot!}



Yes, you read that correctly! Asian Chicken in the crock pot! Lettuce Wraps are one of my favorite things and Cheesecake Factory serves them with these yummy fresh veggies and trio of sauces so today I am giving you the weeknight version! Still the fresh yummy veggies, just a really quick, no mess, no fuss chicken. You could always grill this chicken and really boost the flavor, but when short on prep time this worked great! If you blink you may miss the directions!!

Crock pot Asian Chicken

boneless/skinless chicken breast

1 cup SOY VAY Island Teriyaki*

dump in crock and set on high for 4 hrs or low 6-8 depending on the time you have* (I started mine at lunchtime so I did high, it worked perfect)

Shred chicken with 2 forks and set aside

*Island Teriyaki is now available at Wally and Food Lion (used to only be able to find it at Trader Joe’s!)

image I am obsessed with Peanut Sauce and this random combo I came up with yesterday was AWESOME! Not too much peanut butter, a little kick and some acidity for a little tang! I made this after I got the chicken going and put in fridge so all the flavors could come together.

Peanut Dipping Sauce

3 T Island Teriyaki

1 T peanut butter

1 T rice wine vinegar

2 t Sriracha

Wisk all ingredients together. ENJOY!


Asian Marinated Cucumbers:

English cucumber, sliced thin

1/4 cup Island Teriyaki

1 1/2 T rice wine vinegar

I also used:

Water Chestnuts, diced

Carrot, shredded

Avocado, sliced

Lettuce for wrapping all the goodies in!



Enjoy!! Mama Bird

{Jen Cooks} Asian Beef & Noodles

My good friend and excellent cook, Jen shared this recipe with me last week and it was great! Super easy, quick and the boys gobbled it up! I am hoping that she will agree to continue to share some of her wonderful recipes with MBN.

Asian Beef & Noodles

1 lb ground turkey

2 pkgs Oriental Ramen Noodles

2 cup chicken broth or beef broth

2 cup frozen veg mix

1/2 tsp ginger (I used curry powder)

green onions

In a lg skillet, brown meat, drain, season meat w/ 1 seasoning pkt and set aside. In same skillet, combine broth, veg, noodles, seasonings. Bring to boil, reduce heat, cover for 3 mins. Return meat to pan and stir in onions.  

Next Week Jen shares her Ghostly Sheppard’s Pie

Thai Chicken Lettuce Wraps & Sesame Noodles

This is a great quick and easy take on the famous Thai Lettuce Wraps from Cheesecake Factory!
Chicken Breast, boneless & skinless- pound thin and marinate overnight with Asian Vinaigrette (below) 
English Cucumber, sliced thin and marinated
Water Chestnuts, sliced 
Carrots, shaved
Cashews, toasted and crushed
Boston Lettuce, for wrapping
Asian Vinaigrette
3/4 c rice wine vinegar
¼ c water
1 Tb each of soy sauce, sugar & sesame seeds
1 tsp sesame oil 
Grill chicken and slice thin, serve with the above veggies and lettuce for wrapping.
Sesame Peanut Noodles
Prepare 2 packs oddles of noodles w/out seasoning pkt and dress with the following.
2 Tb Peanut butter, creamy
2 Tb soy sauce, low sodium
1 Tb rice wine vinegar
1 Tb balsamic vinegar
1 Tb peanut oil
Red Pepper Flakes
Linked to the following Recipe Exchanges
tmtt3 Tues at the Table TastyTuesday200pix

Chicken Stir Fry

I am trying so hard to eat from the pantry/freezer, stop spending money on “to-go” food, conserve, reduse, re-use. I went to Trader Joe’s (one of my favorite places!) over the weekend and got some fun/new things for said pantry and freezer! I came home with Soyaki Sauce which I marinated some chicken with, broccoli slaw (love this stuff) put about 1 Tb on 1/2 bag. Just before tossong it with the chicken. Rice in the rice cooker and Veggie Egg Rolls (also from TJ’s) in the oven. Dinner in about 30mins for under $10. YIP-EEE

I cubed my chicken and put it a hot wok, tossed it so it would get a great sear on the meat (b/t 350-400) then turned it down to about 225 loosely covered and let it go (about 20 mins deending on the size of your cubed chicken, the smaller the quicker it will cook). I tossed in the broccoli slaw at the very end just to wilt it a bit. Served with steamed rice and the Veggie Egg Rolls. That I DO NOT reccomend, they are not that great. Can’t really pinpoint why just nothing I would buy again.

Margret’s Steak Marinade

I thawed out a flank steak yesterday and instead of sticking with my original plan I decided to switch it up a little bit. I was looking thorough my new cookbook and saw Margret’s Marinade for Flank Steak and thought I would give it a whirl. I switched it up a bit, as I always tend to do by using what I had and it gave a really nice flavor. This is kinda similar to the Hawaiian Chicken I made the other night. I guess the Haute Hawaiian Extravaganza has me feeling the warmth!! My friends over at Tic Tac Dough are giving away a prize everyday for the next 30 days!!! Check it out!!!

Flank Steak
s & p to taste
1/2 c soy sauce
3 Tb seasme oil
2 Tb brown sugar
1 Tb jerk seasoning

Marinate over night or at least 4 hrs to get great flavor! I cook mine in the oven on 450 for 8 mins on each side!! Perfect med-rare. Enjoy!!

Peanutty Flank Steak

Flank Steak is on sale at the local HT quit often and I have found that by marinating it over night or longer if you can and cooking it under the broiler for about 11 mins it is the perfect medium to med/rare temp that I like. This is a marinade has an Asian flare and don’t let the peanut butter turn you off, the combo of soy sauce, rice wine vinegar and red pepper flakes is great. Reserve some of the marinade and toss with broccoli for a great side dish! yum
1/2 cup peanut butter
1 Tb garlic, minced
1 in piece fresh ginger
1/4 c soy sauce
1/4 c rice wine vinegar
1 Tb brown sugar
1/2 tsp red pepper
1-2 lb flank steak
Mix all ingredients together in food processor and pour over meat. Marinate over night or at least 4hrs, longer is better!