Go Asian Tonight

by Michele Cheplic | More from this Blogger

07 Mar 2009 07:31 AM

With the economy tanking my family (like many across the country) has been forced to cut back on the number of meals we eat out. In fact, these days, save for the occasional Happy Meal (which is purchased only in dire situations), we really don't frequent restaurants at all. However, this doesn't mean that we've completely eliminated restaurant-type foods; it just means that I've had to get more creative in the kitchen.

Being from Hawaii (and of Japanese descent) it stands to reason that I crave Asian food more than any other type of cuisine. Consequently, I have a collected a plethora of Asian influenced recipes that I make when I get the urge to eat out at a fancy Japanese, Chinese, Korean, or Vietnamese restaurant. The homemade dishes are much easier on my family's budget, and the flavors are not compromised. I just wish that I had restaurant staff to help with the clean up.

TERIYAKI STEAK LETTUCE WRAPS

Ingredients:

1/2 cup Teriyaki sauce

1/2 cup orange juice

2 teaspoons sesame oil

1 pound beef tenderloin or sirloin steak

1 head Boston lettuce, leaves separated

1 cup shredded carrots

1 large red pepper, thinly sliced

1/4 cup water chestnuts

2 tablespoons sliced scallions

Directions:

Mix sauce, orange juice and sesame oil until well blended.

Remove 1/4 cup of the steak sauce mixture for later use.

Pour remaining steak sauce mixture over steak in large Ziploc plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minutes to marinate.

Preheat grill to medium heat.

Remove steak from bag; discard bag and marinade.

Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally.

Remove from grill; cover with foil to keep warm. Let stand 10 minutes.

Cut steak across into thin strips. Place evenly in centers of lettuce leaves; top with vegetables. Roll up. Serve with the reserved steak sauce mixture.

BEEF AND CHINESE PEAS STIR-FRY

Ingredients:

1-1/2 pounds beef, thinly sliced

1 tablespoon cornstarch

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sherry

1/4 cup oyster sauce

2 tablespoons salad oil

1 clove garlic, minced

1/2 cup thinly sliced onion

1 cup Chinese peas

Directions:

Combine beef, cornstarch, sugar, soy sauce, sherry, oyster sauce and 1 tablespoon oil; marinate 20 minutes.

Heat remaining oil and brown garlic. Add meat and onion; stir-fry 1 minute. Add peas and cook 1 more minute.

Serves 6.

TOSSED SALAD WITH JAPANESE MISO DRESSING

Ingredients:

1 small head iceberg lettuce, torn into bite-sized pieces

1 seedless cucumber, thinly sliced

1 carrot, shredded

1/2 head red cabbage, shredded

2 tomatoes, cubed

1/2 cup corn

1 tablespoon roasted sesame seeds for garnish

Ingredients for Miso Dressing:

1/4 cup white miso

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon coarsely ground black pepper

3 tablespoons Japanese rice vinegar

2 tablespoon vegetable oil

1 tablespoon sesame seed oil

Directions:

Toss salad ingredients in a large bowl.

Place dressing ingredients in blender and blend until thick and smooth.

Pour dressing over salad just before serving.

Garnish with sesame seeds.

Serves 6.

Related Articles:

Save Money--Make Your Own Chinese Restaurant-Style Dishes

Chinese Buffets---Nutritional No-No's

Chinese Tea Cookies

Chinese Shrimp and Noodle Salad

Classic Chinese Cooking-Marvelous Mu Shu

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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Angel Lynn Diamond (224) 10 Mar 2009 07:32 PM

You are making me hungry. I absolutely love Chinese food. I think that I might try one of these recipes. My all-time favorite is sesame chicken.