GINGER BEEF ASIAN FOOD

GINGER BEEF ASIAN FOOD

Easy Beef Stir Fry! With ginger and scallions and a honey soy marinade

The best thing about stir fries?

They come together so quickly!

In this ginger beef stir fry we marinate strips of beef sirloin in a honey soy marinade, then quickly fry them in a hot pan with julienned ginger, red chilis, and sliced garlic.

A cornstarch slurry helps keep the beef strips from drying out and helps create a tasty glaze over the meat.

Thinly sliced scallions are stirred in at the end, and the whole thing is served over rice. Fast, easy, and tastes great!

The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don’t want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan.

Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.

Ginger Beef Stir Fry Recipe

Prep time: 15 minutesCook time: 10 minutesMarinating time: 30 minutesYield: Serves 4-6

INGREDIENTS

Marinade

2 Tbsp unseasoned rice vinegar

5 Tbsp soy sauce (use gluten-free soy sauce if cooking gluten-free)

1 Tbsp honey

1 Tbsp peeled, grated fresh ginger

1 teaspoon chile pepper flakes

1 teaspoon ground cumin

Beef and stir-fry

1 1 1/4 to 1 1/2 lb top sirloin steak

1 Tbsp cornstarch

2 Tbsp vegetable oil (preferably peanut)

1 Tbsp dark toasted sesame oil (optional)

3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens

2 cloves garlic, thinly sliced

2-3 hot chilis, preferably red serranos, seeded, sliced

1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes

1/2 cup loosely packed, chopped cilantro

METHOD

1 Chill steak, slice into strips: Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

2 Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 Make cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.

4 Brown the beef strips: Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

5 Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.

6 Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

7 Remove from heat, stir in cilantro: Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

BLUEBERRY CREAM PIE

RED, WHITE, AND BLUEBERRY CREAM PIE

This from-scratch Red, White, and Blueberry Cream Pie is the patriotic pie of of my 4th of July loving dreams.  From the biscoff cookie crust and fresh berries to the homemade white chocolate pudding filling and sweetened whipped cream, this easy dessert recipe is ready for all your summer cookouts and holidays!

Happy Memorial Day Weekend!  Who’s got big plans for the long holiday weekend?  We’ve got dance recitals, weeding, and house remodeling projects on the agenda.  And of course, have a cookout with friends!

We love entertaining and back in March my friend Melanie showed up with this red, white, and blueberry cream pie to our Pi Day pie party.  I immediately started hassling her to share the recipe with me because it was my favorite pie of the night.

Fortunately, Melanie sent me the link to the original recipe on Taste of Home and even gave me her tip about swapping out the graham cracker crust for a biscoff cookie crust, which is basically the most genius move ever. 

Honestly, I don’t even think this pie would be the same with a graham cracker crust, even though my love of graham cracker crusts is strong. 

The other change I made from the original recipe was to make a homemade white chocolate pudding filling rather than picking up a package of pudding mix from the store.

Not that I have anything against pudding mixes.  I have just found that I prefer homemade pudding over the box stuff both in terms of flavor and texture, and I think they are fun to make anyway.  The homemade version is richer with better white chocolate flavor and a more custard-like mouthfeel, in my opinion.

But, since summer and it’s desserts tend to be all about ease and simplicity, I’m going to include the pudding mix variation in the notes just in case and totally encourage you to go for it, whether you choose to make the filling from scratch or not.  Because honestly, I’ve had this pie made both ways and both are delicious. 

And speaking of summer, you will want to make this pie all day long.  For Memorial Day in May, Flag Day in June, and Independence Day in July.

Or don’t even wait for a holiday to celebrate!  This pie is delicious anytime you can get great fresh berries!

INGREDIENTS FOR RED, WHITE, AND BLUEBERRY CREAM PIE

biscoff cookies

butter

sugar

white chocolate (I use bars of white chocolate since white chocolate chips don’t melt very well)

cornstarch

whole milk

salt

egg yolks

vanilla

heavy cream

powdered sugar

red & blue berries (any mix of strawberries, blueberries, raspberries, and 

blackberries)

HOW TO MAKE RED, WHITE, AND BLUEBERRY CREAM PIE

Make a biscoff cookie crust.  Just combine the cookie crumbs, sugar, and melted butter, then press them into a 9-inch pie dish.  Bake at 350 degrees F for 10 minutes.

Make the white chocolate pudding filling by combining sugar, cornstarch and salt in a heavy pan. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly until thickened (about 2 minutes).

Temper the egg yolks by whisking them in a separate bowl, then whisking in about 1 cup of the hot milk mixture.  Add this back to the pan and continue to cook and stir for 2 minutes more, then remove from heat and stir in 4 ounces of white chocolate and butter until both have melted. Add the vanilla and stir.

Assemble the pie.  Melt the remaining 2 ounces of white chocolate and gently spread it over the bottom of the prepared biscoff crust.  Arrange 3/4 cup sliced strawberries on top of the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until chilled.

Top with sweetened whipped cream and berries.  Beat heavy cream, powdered sugar and vanilla until light, then spread it on top of the pie filling.  Pile on as many berries on top as you like.

I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

You could even arrange them into a decorative flag pattern, which I’m sure would be cute and obviously even more patriotic.  But then you don’t get bites of mixed berries in each slice of pie, which is a sacrifice I was not willing to make.

I hope you enjoy this pie every bit as much as we did and that you have a wonderful holiday!

MORE CREAM PIE RECIPES YOU’LL LOVE!

Old-Fashioned Banana Cream Pie

Chocolate Cream Pie

Coconut Cream Pie

Blueberry Custard Pie

No-Bake Sour Cream Lemon Pie

Arkansas Possum Pie (no actual possum involved! just chocolate and cream cheese layers, also sometimes called a lush dessert)

Best Key Lime Pie Recipe

Strawberry Pretzel Icebox Pie

Pumpkin Chiffon Pie

and go to my full pie archives for those of you that love fruit pies but not cream pies!

Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas!

INGREDIENTS

BISCOFF COOKIE CRUST

 25 biscoff cookies (about 1 1/2 cups of crumbs)

 1/3 cup granulated sugar

 6 tablespoons butter, melted

FILLING

 4 ounces white chocolate, chopped

 1/2 cup sugar

 1/4 cup cornstarch

 Pinch of salt

 2 1/2 cups whole milk

 4 egg yolks, beaten

 2 tablespoons salted butter

 1 teaspoon vanilla extract

TOPPING

 2 tablespoons white chocolate, chopped

 3/4 cup sliced strawberries

 1 cup heavy cream

 3 tablespoons powdered sugar

 1/2 teaspoon vanilla extract

 Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries

INSTRUCTIONS

Crust

Finely crush biscoff cookies in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.

Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350 degrees F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before filling.

Filling

In a heavy saucepan, combine sugar, cornstarch and salt. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until thickened.

In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook and stir for 2 minutes more.

Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until both have melted. Add the vanilla and stir.

Assembly

Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave, then drizzle and spread over the bottom of the prepared biscoff crust.

Arrange 3/4 cup sliced strawberries on the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until well-chilled.

Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.

Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

NOTES

Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4 cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package instant white chocolate pudding mix for the filling.

For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.

NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1

Amount Per Serving: CALORIES: 697 TOTAL FAT: 42g SATURATED FAT: 22g TRANS FAT: 1g UNSATURATED FAT: 17g CHOLESTEROL: 181mg SODIUM: 306mg CARBOHYDRATES: 73g FIBER: 1g SUGAR: 51g PROTEIN: 8g

CHOCOLATE MILKSHAKE PEANUTS

Decadent Chocolate Milkshake You’d Never Know Is Healthy (Vegan, Gluten-Free, Refined Sugar Free, Easily Made Raw)

I’ve shared a few healthy treats this month (like these and these) but so far they’ve all been practical “tide-you-over-till-lunch” kind of recipes. A nice sweet treat, but not really dessert.

Now that we’re coming to the end of these 31 Days Of Healthy Recipes, I figured, it’s time to celebrate. And what better way than with the most decadent — but secretly healthy — dessert I know?

Enter, the most decadent chocolate milkshake evah!

I’m a big believer in not depriving myself entirely when I’m trying to eat healthier. Completely eliminating the things I crave just isn’t sustainable — at least, not for me — so instead I make allowances and give myself permission.

Dessert doesn’t have to be guilt-ridden, and it doesn’t have to be a “cheat” from your normal way of eating. Dessert can be healthy, too. Or at least, it can be a healthy part of our overall diets. A milkshake a day keeps the giant-bag-of-skittles away, amiright?!

This luscious glass of chocolaty goodness is sweet and indulgent, but made with just a handful of healthy ingredients that will leave you feeling good from the first sip to the last.

You’ve heard me say it before: I don’t like cold foods in cold weather. But I make an exception when it comes to ice cream, and all things ice cream related.

This milkshake is naturally vegan and gluten-free (no ice cream here) but it is thick, creamy, and feels just as indulgent as regular ice cream. It’s also made just a handful of ingredients, and takes seconds to make. Even my husband, who is a chocolate and ice cream snob of the highest order, dubbed this recipe a success.

I believe his words were “can I have another?”

For the past few days I’ve been making a tall glass for each of us to share, and it does double duty satisfying his sweet tooth, and my desire for something a little less gut-bomby or cloying than a regular dessert.

I topped this one off with some chopped hazelnuts and cocoa nibs, and a drizzle of super simple chocolate sauce for even more cocoa flavor. Next up on my list of things to try is making this shake with hazelnut milk in place of the almond milk, and maybe a splash of coffee. Frozen hazelnut mochachino, here I come!

Thank you so much for following along with these 31 Days Of Healthy Recipes. If you’re just stopping in, you can see all the recipes from the past month HERE. (And stay tuned for more healthy — and not so healthy — recipes to come!)

DECADENT CHOCOLATE MILKSHAKE YOU'D NEVER KNOW IS HEALTHY

  

Prep time

5 mins

Total time

5 mins

Author: Melan Cooking

Recipe type: Vegan, Gluten-Free, Refined Sugar Free, Easily Made Raw

Serves: makes 1 large or 2 small servings

INGREDIENTS

1 large banana, peeled, sliced, and frozen

5-7 ice cubes

1 cup almond milk, or other dairy-free milk (this homemade hazelnut milk would be amazing -- or you could replace some of the milk with cold coffee, if you want a coffee/chocolate shake)

1 TBSP unsweetened cocoa powder, or raw cacao powder

2 TBSP pure maple syrup (grade B if you can find it)

Optional, for serving:

Chocolate fudge sauce (1 TBSP cocoa powder or raw cacao powder + 1 TBSP maple syrup + ½-1 TBSP water, as needed. Mix until smooth.)

A few roasted hazelnuts, chopped, or other nuts (almonds, peanuts, or pistachios would all be good)

Pinch of raw cacoa nibs, or other add-ons like shredded coconut or crushed banana chips -- whatever you like

INSTRUCTIONS

Add everything to your blender, and blend until smooth. Depending on how powerful your blender is, you may need to add a splash more liquid, or use the plunger-stick-thingy to keep the mixture moving. I tested this milkshake in a vitamix and a less powerful blender, and both did a great job -- the vitamix was able to handle more ice and less liquid, but both were churned out thick and delicious shakes.

Pour into a tall glass (or two smaller ones) and serve as is, or with a drizzle of chocolate "fudge" sauce, chopped nuts, cacoa nibs, or other add-ons. Devour.

NOTES

This makes one massive milkshake, or two (probably more reasonably sized) smaller shakes. If you'd like smaller portions, you can certainly try halving the recipe, but depending on your blender it might be difficult to blend the smaller amount.

This recipe contains affiliate links. This means if you follow a link to amazon.com and make a purchase, I get a small percentage at no extra cost to you. Win-win! I am not sponsored by any of the products or brands that I link to, they are only things I personally use or would recommend.

BROWNIES OREO COOKIES

These Oreo Brownies Are Rich, Chewy And A Chocolate Lover’s Dream! Delicious Layers Of Fudgy Brownie Mix And Oreo Cookies Baked To Perfection.

If you know me, you know I love to doctor up a box of brownie mix and make fun brownie variations. These Oreo brownies are a favorite, as well as chocolate mint brownies, peanut  better brownies, chocolate fudge caramel brownies, German chocolate brownies,  and cheesecake brownies.

OREO BROWNIES :

Oh my goodness! I am so excited to share these simple and delicious Oreo brownies with you today! These are so good and since they use a box mix, they are so EASY to make! You know me and my easy recipes. I’m always looking for something quick!

These Oreo brownies are rich, chewy and a chocolate lovers dream! This dessert is heavenly. Anything with extra chocolate is a winner in my book. ;)

For this Oreo brownie recipe, I used Ghiradelli brownie mix – my absolute favorite! I went big time with DOUBLE chocolate! Mmm…so good! You could of course use your favorite homemade brownie recipe too. Easy and delicious!

HOW TO MAKE OREO BROWNIES :

Preheat oven. Preheat oven to 325°F. Line a 9×13″ baking dish with foil and spray with nonstick spray.

Mix together batter. In a large bowl, stir together brownie mix and ingredients on package according to directions.

Assemble brownies. Pour half of the batter into the baking dish and line Oreo’s on top. Then evenly pour remaining batter on top.

Bake. Bake brownies for 35-45 minutes, or until tooth pick comes out clean. Let cool, then enjoy with a large glass of cold milk! ;)

BAKING TIPS :

Line your baking dish with foil for easy clean up and removal.

Can mix in 1/2 cup chocolate chips to batter if not already included in brownie mix.

Can use 1 box brownie mix and half box Oreo’s and make in a small 8×8″ pan.

Feel free to use a homemade brownie recipe if preferred.

Use a plastic knife to easily cut the Oreo brownies once cooled.

For even more chocolate, try adding a layer of chocolate ganache on top (similar to my peanut butter brownies).

MORE OREO DESSERTS :

Chocolate Chip Oreo Cookie Bars

3-Ingredient Oreo Balls

No-Bake Oreo Ice Cream Cake

Homemade Oreos

Chocolate-Dipped Oreos

Peppermint Oreo Brownies

INGREDIENTS :

36 ounces brownie mix (2 boxes) , plus ingredients on box

1 package Oreo's

INSTRUCTIONS :

Preheat oven to 325°F and line a 9x13" baking dish with foil. Spray with nonstick spray.

In a large bowl, stir together the brownie mix and ingredients on package according to directions.

Pour half of the batter into the baking dish and line Oreo's on top of batter. Then pour remaining batter on top of the Oreo's and spread out evenly.

Bake brownies for 35-45 minutes, or until a tooth pick comes clean. Let cool completely. Enjoy with a cold glass of milk!

NOTES :

Line your baking dish with foil for easy clean up and removal.

Can mix in 1/2 cup chocolate chips to batter if not already included in brownie mix.

Can use 1 box brownie mix and half box Oreo's and make in a small 8x8" pan.

Feel free to use a homemade brownie recipe if preferred.

Use a plastic knife to easily cut the Oreo brownies once cooled.

For even more chocolate, try adding a layer of chocolate ganache on top (similar to my peanut butter brownies).

NUTRITION :

SERVING: 1BROWNIE | CALORIES: 276KCAL | CARBOHYDRATES: 47G | PROTEIN: 3G | FAT: 9G | SATURATED FAT: 2G | SODIUM: 211MG | POTASSIUM: 41MG | FIBER: 1G | SUGAR: 29G | CALCIUM: 4MG | IRON: 3MG