Chicken and Beef Stir Fry Noodles

I love my Grandma Susy, every time I went to her house she would always have some delicious chinese food for us. She’s the best I cook I know, even better than my mom, oops sorry mom! If I had to pick my favorite recipe from Mami Susy it will be hands down her Stir Fry noodles.

ChickenandBeefStirFry

I didn’t cook a lot in Ecuador, just enough to survive when my parents were out of the country, that’s why I always thought it was super difficult to cook chinese food but it turned out to be pretty easy. This recipe is not a 100% true to my grandma’s recipe since I couldn’t find some of the ingredients here in the US but even though I made some minor changes to the recipe it still tastes amazing!!! When I made it for my husband he was really impressed and now it’s one of his favorite dishes (he hasn’t tried grandma’s original Stir Fry so he thinks mine is the best… my poor innocent husband)

Let’s start! First you’ll need 6 oz of fettucine pasta (I know this doesn’t scream chinese but I couldn’t find some quality Lo Mein or rice noodles when I moved here, and the fettucine worked so good the first time I decided to keep it that way), 1/2 pound of flank steak thinly sliced, 1/2 pound of boneless chicken thighs thinly sliced, 3 stalks of celery chopped into sticks, 2 carrots chopped into sticks, 1/2 green pepper julienned (could use any other bell pepper), 1/2 white onion julienned, 1 tsp umami seasoning (ajinomoto, you can find it on the Asian food section of your local market), 2 tsp cornstarch, 2 tsp granulated sugar, 3 tbsp soy sauce, 2 tbsp canola oil and 2 tbsp oyster sauce (you can find it on the Asian food section of your local market).

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There’s one more ingredient that is kind of hard to find here in the US, maybe if you have a Latin market near you there’s a chance your could find it. “Wait did you just said Latin market?” yep! there’s a sauce called “Salsa China de Soya” (Chinese soy sauce), even though it translates to soy sauce, it’s thicker than regular soy sauce and has a bitter taste. If by any chance you are able to find it buy it!! it really takes this and many other Chinese dishes to another level, mine was brought from Ecuador. But if you don’t have it don’t worry your Stir Fry will still be delicious.

ChickenandBeefStirFry

Keeping it real with the dirty bottle

I forgot to tell you that I finally have a Kitchen Aid!!! *cue angels singing* It was a Mother’s Day present from a good friend of us #bestmothersdaygiftever #besidesmychildofcourse

ChickenandBeefStirFry

Back to recipe, I like to cook my pasta while I do all my chopping, it saves time and since I usually use the same pot to cook everything else clean up is a breeze (one pot meal anyone?), so cook your pasta al dente according to package directions and chop chop chop.

ChickenandBeefStirFry

Next add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef. Once they’re cooked, add the carrot sticks and cook for 2-3 minutes.

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Then add the julienned pepper and onions and stir fry for 2 more minutes.

ChickenandBeefStirFry

Finally add the celery sticks and stir fry everything for 2 more minutes.

Then add the julienned pepper and onions and stir fry for 3 more minutes.

It’s time for sauces! Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.

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Now add the noodles and 1 tbsp of oyster sauce, mix everything and turn off the heat. If you were able to get the “chinese soy sauce” now it’s the time to drizzle 1-2 teaspoons and stir, stir, stir (after all is a STIR fry haha *drumroll*).

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Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds if you want, or just eat it out of the pot like I usually do, ahem… only because I’m adjusting seasonings.

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Now a couple of tips: You could add as many vegetables as you want, sometimes I use whatever I have laying around my fridge (zuchinni, broccoli, all-color peppers, sky is the limit). You could also add shrimp and/or pork, just marinate them the same as the chicken and beef, and cook the shrimp towards the end, before the celery it’s a good time. Which brings me to my other point, DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery). Finally don’t be shy with the sauces!

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I really hope you like this recipe as much as we do. It’s so nice to share with you something that brings back so many good memories. Love you and miss you Mami Susy!

Have a great weekend everybody!!

By far the best and easiest Stir Fry recipe out there. Pin now!!

Chicken and Beef Stir Fry

Serves 2-3

Ingredients

  • 6 oz of fettucine pasta (could use Lo Mein or rice noodles)
  • 1/2 pound of flank steak, thinly sliced
  • 1/2 pound of boneless chicken, thighs thinly sliced
  • 2 tsp cornstarch
  • 2 tsp granulated sugar
  • 3 tbsp soy sauce
  • 2 tbsp canola oil
  • 2 carrots, chopped into sticks
  • 1/2 green pepper, julienned (could use any other bell pepper)
  • 1/2 white onion, julienned
  • 3 stalks of celery, chopped into sticks
  • 1 tsp umami seasoning (ajinomoto)
  • 2 tbsp oyster sauce

Optional: 1-2 tsp of “Salsa China de Soya” (Chinese soy sauce), toasted sesame seeds

Directions

  1. Cook your pasta al dente according to package directions.
  2. Add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef.
  3. Once the chicken and beef are cooked, add the carrot sticks and cook for 2-3 minutes.
  4. Add the julienned pepper and onions and stir fry for 2 more minutes.
  5. Add the celery sticks and stir fry everything for 2 more minutes.
  6. Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.
  7. Add the pasta and 1 tbsp of oyster sauce, mix everything and turn off the heat.
  8. If you were able to get the “chinese soy sauce” drizzle 1-2 teaspoons and stir.
  9. Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds.

Notes:

  • You could add as many vegetables as you want (zuchinni, broccoli, all-color peppers, etc).
  • You could add shrimp and/or pork, just marinate them the same as the chicken and beef. Cook the shrimp towards the end.
  • DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery).

 

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Hearty Meat Pie

Hello my lovely readers!! Did you watched the Oscars? We did and we had an Oscar worthy dinner to watch it. We’ve been wanting to do homemade sushi rolls for a while, so we bought some of the ingredients in our local market on Friday and the rest on Sunday morning at an Asian grocery store. We were so excited… until we started making them. We underestimated the challenge of sushi rolling, after struggling with the first two rolls, the third one was decent enough to photograph. My husband did most of the job ’cause I kinda sucked at it, lol!! I believe he did a wonderful job, what do you think?

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Right now we are freezing in Wisconsin!! I know it shouldn’t bother me anymore, but it does. I’ve lived my whole life in a tropical weather, I’m not quite used to -30 degrees F temperatures, and a part of me feels I will never get used to it, but I try to stay positive. This little fella doesn’t seem to be upset about the snow.

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One good thing about cold temperatures is COMFORT FOOD, oh yeaahh!! Last week I made a hearty meat pie for dinner and it was delicious, I didn’t planned it but it was so cold that the only thing I wanted was something with dough on it, to be more specific something with empanada dough, so I wondered “Will a pie turn out good with empanada dough?” I’m sorry I’ve been saying empanada like everybody knows what I’m talking about. Empanada is a pocket of dough filled with pretty much anything you like. A couple of weeks ago I made these baked Honey-balsamic chicken empanadas and they were a hit!!

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If you are also feeling the wrath of the arctic blast, try this hearty meat pie, it’s easy and it will warm you with every bite!!

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For the dough you’ll need 2 3/4 cups all-purpose flour, 3 tbsp vegetable oil, 1 tbsp baking powder, 4 tbsp butter (I used salted but if you want to use unsalted is completely fine), 1 cup water, 1 tsp salt and 1 egg. For the filling you’ll need 1 tbsp butter, 1 tbsp extra-virgen olive oil, 1/2 cup diced red onion, 1 diced carrot, 1/2 cup chopped red bell pepper, 4 oz chopped white mushrooms, 2 minced garlic, 1 oz white wine, 10 oz of diced meat, 2 tbsp all-purpose flour, 1/2 cup cold chicken broth, 1 tsp dried thyme, 1 cup frozen green peas, salt and pepper. If you like a bit of sweetness in your food (like my husband does), you can add 1/3 cup of raisins. Uff that sounds like a lot of ingredients!! don’t worry it only took me a bit more than an hour to put this pie together.

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Let’s start with the dough (remember you can use this dough for empanadas too) boil 1 cup of water, add 4 tbsp butter, in the meantime sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder, mix well and set aside.

step1

Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat. Slowly pour the wet mixture into the dry ingredients, continuously stirring. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.

step2

Then transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes.

step3

While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.

step4

Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well. Preheat your oven to 300 degrees F. Once the wine has evaporated (and you kitchen smells like heaven), add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes.

step5

Add the meat and season with lots of salt and pepper. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

step6

By now your dough should be ready, cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork. Bake on the preheated oven for 10 minutes, if you notice your edges start to burn a little, like mine (that happens when you’re watching Ellen while cooking) turn your heat a bit down. Remove your bottom pie disk from the oven and place the filling on it (you can’t see my green peas in the picture because I forgot them!! Thank goodness I noticed before covering the pie) Turn up the heat of your oven to 350 degrees F.

step7

Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes. Remove from your oven, let it sit for 5 minutes (prove your will power), cut and enjoy watching your snowy landscape.

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I hope you try this meat pie and let me know if you like it with this type of dough. if you don’t feel like making dough, there’s no shame in buying one ready from the market, I’ve done it!! Have a nice day my friends and stay warm!!

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Hearty Meat Pie

Serves 4-6

Ingredients

For the empanada dough:

  • 2 3/4 cups all-purpose flour
  • 3 tbsp vegetable oil
  • 1 tbsp baking powder
  • 4 tbsp butter (I used salted but if you want to use unsalted is completely fine)
  • 1 cup water
  • 1 tsp salt
  • 1 egg

For the filling:

  • 1 tbsp butter
  • 1 tbsp extra-virgen olive oil
  • 1/2 cup diced red onion
  • 1 diced carrot
  • 1/2 cup chopped red bell pepper
  • 4 oz chopped white mushrooms
  • 2 minced garlic
  • 1 oz white wine
  • 10 oz of diced meat
  • 2 tbsp all-purpose flour
  • 1/2 cup cold chicken broth
  • 1 tsp dried thyme
  • 1 cup frozen green peas
  • salt and pepper
  • 1/3 cup of raisins (optional)

Directions

For the empanada dough:

  1. Boil 1 cup of water, add 4 tbsp butter. Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat.
  2. Sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder. Slowly pour the wet mixture into the dry ingredients, continuously stirring.
  3. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.
  4. Transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes. Preheat your oven to 300 degrees F.

For the filling:

  1. While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.
  2. Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well.
  3. Add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes. Throw the meat in and season with lots of salt and pepper.
  4. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally.
  5. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

Assembling the pie:

  1. When the dough is ready cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge.
  2. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork.
  3. Bake on the preheated oven for 10 minutes, if you notice your edges are browning quickly, turn your heat a bit down.
  4. Remove your bottom pie disk from the oven and place the filling on it. Turn up the heat of your oven to 350 degrees F.
  5. Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes.
  6. Remove from your oven, let it sit for 5 minutes, cut and enjoy!