Korean Beef Bowl

Being a full time working mam I am always on the look out for really quick but flavoursome meals for week nights.  And to be perfectly honest the least pots and pans used the better - I am sure we will all agree on that.

Tonight's recipe is courtesy of a website I came across while menu planning for this week.  The site, Chew Out Loud, is magic.  Amy is very inspirational and like all of us, very busy with life's commitments. Go over and check it out.... you too will be impressed.

Like all Asian dishes the flavours are clean and the ingredients are fresh.  This dish came together in minutes and was bursting with flavour.  A combination of salty, sweet and spicy made boring old beef mince very enjoyable and made me want to eat a lot more than what my stomach could handle.  

A good tip from Amy is to mix the beef into the rice a little so there is no plain rice is sitting by itself at the bottom - wise words.

For such a simple dish this one ticked a lot of boxes - quick, easy and jam packed with flavour.

Korean Beef Bowl

(Recipe adapted from Chew Out Loud)

Serves: 4

1 1/2 cups rice of your choice

1/4 cup Tamari (GF, reduced sodium soy sauce)

2 tablespoons pure honey

1 tablespoon toasted dark Asian sesame oil

1 teaspoon crushed chilli flakes

3 tablespoons olive oil

1 brown onion, chopped

5 cloves garlic, chopped

500 grams extra lean ground beef 

1 cup fresh bean sprouts, to garnish

1/2 bunch coriander, chopped, to garnish

2 spring onions, thinly sliced, to garnish

toasted sesame seeds, to garnish

extra crushed chilli flakes, to garnish

Cook rice as per packet directions, drain and keep warm.

In a bowl, combine tamari, honey, sesame oil and chilli flakes.  Stir to combine well. Set aside.

In a wok or large frying pan, heat olive oil over medium high heat until slightly smoking. 

Add onion and garlic, stirring 2-3 minutes or until aromatic and translucent. 

Add ground beef and stir while breaking the beef up into small bits, about 1-2 minutes or until just browned. 

Add your sauce mixture and stir to combine thoroughly with beef. Continue to cook until beef is  cooked through.

Serve immediately over bowls of warm rice, gently mixing the beef into the rice a bit. Garnish as desired with bean sprouts, coriander, spring onions, sesame seed and crushed chilli flakes.

(Click here for a printable version of this recipe)

Baked Spicy Chicken Tacos

I have really been wanting Mexican for some time now but didn't want the usual boring beef tacos that are normally a mid week quick fix for dinner.  Then, as normal, I enlisted the help of my friend Google and came up with some fantastic ideas as always.

After deciding I would try baked tacos - the next decision was all about what filling I wanted.  There are so many different flavour combinations out there.  Something that everyone would eat is always the main criteria so chicken was a must.  And of course, being me, I had to add those vegetables in.  In this version I just used onion, corn, capsicum and black beans - I guess any vegetable would work though depending on your preferences.

This meal was so easy and perfect for a mid week dinner.  To make it even easier you could always used a cooked chicken from the supermarket rather than poaching the chicken yourself.  If you can save time cooking dinner during the week - go for it!

Flavours were magic - fixed my Mexican craving that's for sure.  A little spicy as I used my Homemade Taco Seasoning rather than shop brought.  However the additional cumin and garlic gave the flavours a little more depth and the lime juice added a beautiful zing.

I was pleasantly surprised at the crunchiness of the taco shells as I did expect them to sog a little and set the table with knives and forks at the ready.  No need.  This dinner was definitely finger food worthy and I am pleased to say completely all eaten... with lots of compliments from the family.

Baked Spicy Chicken Tacos

Serves: 6 - 8

4 chicken breast fillets

1 teaspoon salt

1 teaspoon ground black pepper

2 onions, diced

1 cup corn kernels

1 x 400 gram can Black Beans, rinsed and drained

1 red capsicum, finely diced

2 limes, juiced

2 teaspoons taco seasoning (or as desired)

1 teaspoon ground cumin

1/2 teaspoon garlic powder

20 Stand and Stuff (flat bottomed) taco shells

2 cups grated  cheddar cheese

1½ cups shredded iceberg lettuce

2 tomatoes, diced

2 tablespoons chopped coriander

taco sauce or preferred sauce, for garnish

Trim fat off the chicken fillets and cut into 3 pieces.

Bring a medium saucepan of water to boil and add the chicken, salt and pepper.  Stir to ensure that the fillets do not stick together.  

Bring the water to the boil again and reduce heat to medium-low.  Allow chicken to simmer for 20 minutes. After 10 minutes add the onions.  Drain and set aside allowing to the chicken to cool.

In a large bowl mix together the corn, black beans, capsicum, lime juice, taco seasoning, cumin and garlic powder.

When chicken has cooled, shred using 2 forks or your preferred method.

Add chicken and onions to the bowl of vegetables.  Stir to combine well.

Preheat the oven to 200 degrees Celsius. 

Arrange the taco shells inside 2 large baking dishes (not too loosely or they will fall over).

Sprinkle a little cheese into the bottom of each taco shell.

Divide the chicken mixture among the taco shells and top with the remaining cheese.

Bake for 10 - 15 minutes or until tacos are warmed through and cheese is golden and melted.

Serve accompanied with lettuce, tomato and coriander.  Top with taco sauce if desired.

(Click here for a printable version of this recipe)

Sticky Chinese Pork and Vegetables

Fakeaway at it's finest tonight.  Tender pork and crisp vegetables in a sweet yet slightly spicy sauce served on a bed of rice noodles.  Quick, easy and best of all it's nicer on the hip pocket.

The key to making fakeaway Asian meals at home is to ensure that you have all the ingredients ready as once you start cooking the meal comes together very quickly.

No need to marinade the pork fillet as it's a tender meat - also it's one that cooks quickly. So a quick toss in a chinese five spice based sauce while you prep all the other ingredients is all that was needed.  

We used rice noodles as they are gluten free but you can use any noodle you prefer or even rice if desired.  You will need something however to help soak up the delicious sauce.

Not a fan of chilli or love chilli - adjust the quantities to suit yourselves.

A switch I did was use peanuts.  The original recipe called for cashews but I had peanuts - use any nuts you like to be honest.

No doubting that this dish just rose to the top of the pork dish list of favourites.  Even my mother had seconds!  

Sticky Chinese Pork and Vegetables

(Recipe adapted Taste.com.au)

Serves: 4

600 grams pork fillet, thinly sliced

2 tablespoons brown sugar

1 1/2 tablespoons gluten free soy sauce

1/2 teaspoon Chinese five spice

2 teaspoons fish sauce

250 gram packet dried rice stick noodles

1 1/2 tablespoons vegetable oil

1 red onion, halved, cut into thin wedges

1 tablespoon grated ginger

2 teaspoons crushed garlic

1 teaspoon crushed chilli

1 red capsicum, thinly sliced

1 carrot, halved, sliced diagonally

1 teaspoon gluten free chicken stock powder

1/4 cup water

2 teaspoons cornflour

1 bunch baby pak choy, roughly chopped

250 grams snow peas, trimmed

1/4 cup gluten free oyster sauce

1/4 cup dry roasted peanuts

1 long red chilli, sliced diagonally

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

Prepare rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, chilli, capsicum and carrot for 5 minutes or until just tender. 

In a small jug mix stock powder, water and cornflour until combined.  

Add pork, pak choy, snow peas, stock mixture and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. 

Serve with rice noodles and sprinkle with peanuts and sliced chilli.

(Click here for a printable version of this recipe)