Tangerine Beef and Bok Choy Stir Fry

I'm hungry and it's dinner time!

Yesterday I had a beef and orange salad that inspired me to take this wonderful combination of flavors and turn it into a delicious stir fry.

It just so happened that I had most of the ingredients already in the house.  Tangerines are slightly more sweet and will lend a great flavor mixed with ginger, creating a sauce to die for.  Baby bok choy is just a wonderful vegetable that lends crunch and veggie goodness to the dish.  I also put in some asparagus tips for good measure.  

All I needed was the beef.  So I used some very thinly sliced sirloin.  Something that can be cooked up quickly and stay tender.

This was a GREAT dish!  Again, there is no need for take-out when you can create a masterpiece such as this one.  It's way better than take-out!  This dish comes together fairly easy.  The most time spent is making the rice, and creating the sauce.  Segmenting tangerines takes a little while and since they are a key ingredient, it's best to make the sauce first and have everything ready when you start to cook.  

So this dish is a little more involved, but I was still able to get dinner on the table in about 45 minutes.  I'm sure that you can buy stir fry beef, and use mandarin oranges and some juice as a way to cut time, and everything will be equally splendid.

Oh, and the topper is that this dish is LIGHT...that is low in calories.  It contains no sugar, like many Asian stir frys do.  The veggies are healthy and a good source of vitamins and fiber.  The protein is lean, and the fruit is fresh!  Great combination all the way around, and fits so well into the EAT WELL 2013 motto....I just love that!

Enjoy!

Tangerine Beef and Bok Choy Stir Fry

Serves 4
Time:  45 minutes

2 cups water
1 cup long grain white or brown rice
2 T low sodium soy sauce
1 T cornstarch
1 lb of sirloin cut into very thin strips 
3 tangerines
zest of 2 tangerines
1/4 c sherry
1 T ginger, minced
1 t cornstarch
1 t toasted sesame oil
4 t canola oil, divided
2 heads of baby bok choy
1/4 lb of thin asparagus

Boil water in a medium sauce pan over high heat.  Add rice, reduce and cover.  Simmer rice for 20 minutes.

Meanwhile add soy sauce and cornstarch to a medium bowl.  Stir to combine.  Add beef strips and toss to coat.  Allow to marinade while you make the sauce.  No need to refrigerate.

Zest two tangerines and place zest in a medium bowl.  Slice off the top and bottom of two tangerines.  Running your knife from the top down the sides, remove all white pith.  Segment the tangerine sections and place in the bowl.  Squeeze juice into the bowl with any leftover flesh and pith.  Do this with two tangerines.  With the third tangerine, peel and squeeze out all the juice and place in the bowl.  Add sherry, ginger, cornstarch and sesame oil.  Whisk to combine.  

Chop bok choy into chunks.  Cut off asparagus stalks, using only the tips.

Heat 2 teaspoons of oil in a large skillet.  Remove beef from the marinade and place in hot skillet.  Stir fry, turning often, for about 3-4 minutes until just cooked through.  Remove from skillet to a bowl.  Add remaining 2 teaspoons of oil and heat.  Add bok choy and asparagus to the skillet and stir fry for about 3 minutes until tender.  Add tangerine sauce.  Add beef and stir to coat, and allow sauce to thicken.
Serve over rice.

Easy Mexican Rice

Mexican Food is almost a staple when you live in Southern California.

If you grew up here the Latin influence in food was sure to have been part of your diet.  So it's no surprise that it's made in the home...and often!

A few days ago I brought you a wonderful Mexican chicken dish called Chicken Milanesa.  What a great way to eat chicken!  An even better treat is the side dish.  My Easy Mexican Rice is the perfect accompaniment for many dishes.  You know that rice goes with just about everything!  Being a starch it is a perfect foil for all types of protein. 

 This dish is easy to make.  It only takes a few ingredients, and cooks up in about 25 minutes so it's a great dish to make anytime.  This dish is always a big hit with friends, family, and children, plus it's easy to double and make a large batch.  Use leftovers in a quick Arroz con Pollo, which is a baked dish useing rice, shredded cooked chicken and cheddar cheese.  Yum!

Easy Mexican Rice

Serves 4
Time:  25 min plus prep

1 cup long-grain white rice, uncooked
1/4 cup Pure Wesson® Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
2 cans (8 oz each) Hunt's® Tomato Sauce
1 can (14 oz each) chicken broth

Cook rice and oil in large skillet over medium-high heat 3 minutes, or until rice is lightly browned, stirring frequently.

Add onions cook and stir 5-7 minutes, tender. Stir in tomato sauce and broth.  Bring to a boil over high heat. Cover skillet with lid; reduce heat to low.

Cook 25 minutes, or until rice is tender. Stir before serving.

Chicken Milanesa

When I first moved to my current home, about 20 years ago (wow...reality time check..ouch!) we had a great social atmosphere here.  Lots of parties, dancing, hanging out by the pool, just lots of activities going on.  One things that was always a plus at that time was that there is a local Mexican joint down the street.  You know, a hole in the wall type.  We have these little Mexican joints all over Los Angeles, some are good, some are so-so, and some...well let just say your wouldn't want to step inside.

The one down the street is pretty good.  Their food is fresh, inexpensive, and filling.  Plus it's in walking distance!  What's better than to grab your friends in the evening, especially when you don't want to cook, and go have some Mexican food and a beer.  Good times, and good friends.  One of my friends used to bring his son with us.  He was about 12 at the time.  I always thought it was so strange that he would order Chicken Milanesa and french fries.  I mean, we're in a Mexican restaurant right?  What about eating something that tastes like Mexican flavors, like a taco, or a burrito, or arroz con pollo?  But he continued to eat that same dish of breaded chicken and french fries over the years.

(hehe! my chicken is the shape of a lobster!)

One day I finally tried it and BAM, it hit me.  This chicken is really, really good!  The hint of the flavored bread crumbs, and the thin, thin chicken breasts that are pan fried and juicy.  But still I didn't eat it that often.

The other day something reminded me of that young boy and his breaded chicken and I decided to make Chicken Milanesa at home.  And I did.  What took me soooo long??? Man! This chicken really is the bomb!  Nice subtle flavors and crispy on the outside, juicy on the inside.  Served with my Easy Mexican Rice, this dish is a winner (rice recipe will follow soon!)  All that I can say is that I'm a dork for waiting so long to make this.

Don't be like me....make yours tonight.  You'll thank me for it, as I thank that young boy for introducing me to a winning chicken dish, Mexican style!


Chicken Milanesa

serves 4

1 egg, slightly beaten

¼ t garlic powder
½ t salt

¼ t pepper
1/8 t cayenne pepper
1 lb boneless, skinless chicken breasts, pounded to ¼ “ thick
3/4 cup plain bread crumbs

Canola oil

Beat the eggs in a shallow pan.  Place bread crumbs along with garlic, salt, pepper, and cayenne pepper in another shallow pan, mixing to combine.  Dip chicken breasts into egg mixture on both sides. Dip into bread crumbs, and then set on a wire rack for a few minutes to allow the crumbs to set. 

Heat oil in a large skillet over medium heat. Place the chicken breasts in the oil and cook 4-5 minutes per side, turning once until golden brown and cooked through.  Serve immediately.