Leigh

Sesame beef noodle stir fry

Posted on by Leigh

Sesame beef stir fry

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Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 354kcal

Ingredients

marinade

  • 500 g beef sirloin thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1 tsp minced ginger

stir-fry sauce

  • 2 vegetable oil
  • 1 onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 200 g broccoli florets
  • 2 tbsp sesame seeds
  • salt and pepper to taste

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 60 ml water

Instructions

  • In a bowl, combine the soy sauce, sesame oil, cornstarch, sugar, minced garlic, and minced ginger to make the marinade.
  • Place the thinly sliced beef in a separate bowl and pour the marinade over it. Toss to coat the beef evenly, and let it marinate for at least 15-30 minutes.
  • In the meantime, prepare the sauce by mixing together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.
  • Add the marinated beef and stir-fry for 2-3 minutes, or until it's browned and cooked through. Remove the beef from the wok and set it aside.
  • In the same wok, add a bit more oil if needed and stir-fry the sliced onion, red bell pepper, yellow bell pepper, and broccoli for about 4-5 minutes, or until the vegetables are tender-crisp.
  • Return the cooked beef to the wok and pour the sauce over everything. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
  • Sprinkle sesame seeds over the stir-fry and season with salt and pepper to taste.
  • Serve the Sesame Beef Stir Fry hot over steamed rice or noodles. Garnish with extra sesame seeds if desired.
    Enjoy your delicious Sesame Beef Stir Fry with the savory and sweet flavors of sesame and soy sauce!
Nutrition Facts
Sesame beef stir fry
Amount per Serving
Calories
354
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
69
mg
23
%
Sodium
 
1369
mg
60
%
Potassium
 
821
mg
23
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
32
g
64
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
140
mg
170
%
Calcium
 
107
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pork fried rice

Posted on by Leigh

Pork fried rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 334kcal

Ingredients

  • 250 g pork loin thinly sliced
  • 300 g cooked white rice cooled
  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 1 carrot diced
  • 1 red bell pepper diced
  • 100 g frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tsp sesame oil
  • salt and pepper to taste
  • spring onions thinly sliced for garnish (optional)

Instructions

  • Dice the pork loin into small, bite-sized pieces.
  • If you're using fresh rice, spread it out on a baking sheet and refrigerate for at least 30 minutes to let it cool down and dry out a bit. Day-old rice works best.
  • Heat a wok or a large, deep frying pan over medium-high heat.
  • Add 1 tablespoon of vegetable oil to the hot wok.
  • Stir-fry the diced pork until it's cooked through and slightly browned. Remove the cooked pork from the wok and set it aside.
  • In the same wok, add the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic, chopped onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables start to soften.
  • Add the diced red bell pepper and frozen peas to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender.
  • Push the vegetables to one side of the wok, creating a space on the other side.
  • Pour the beaten eggs into the empty side of the wok. Scramble them with a spatula until they are mostly cooked.
  • Mix the scrambled eggs with the sautéed vegetables.
  • Add the cold cooked rice to the wok. Break up any clumps and stir-fry to combine all the ingredients.
  • Drizzle the soy sauce and sesame oil over the fried rice. Stir to evenly distribute the sauces.
  • Return the cooked pork to the wok. Stir-fry for an additional 2-3 minutes until everything is heated through.
  • Taste the fried rice and adjust the seasoning with more soy sauce, salt, or pepper if needed.
  • Transfer the pork fried rice to serving plates.
  • Garnish with thinly sliced spring onions if desired.
    Enjoy your homemade pork fried rice with these metric measurements!
Nutrition Facts
Pork fried rice
Amount per Serving
Calories
334
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
121
mg
40
%
Sodium
 
587
mg
26
%
Potassium
 
528
mg
15
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
22
g
44
%
Vitamin A
 
3790
IU
76
%
Vitamin C
 
51
mg
62
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken noodle soup

Posted on by Leigh

Chicken noodle soup

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 340kcal

Ingredients

  • 300 g boneless, skinless chicken breasts or thighs diced
  • 200 g dry egg noodles
  • 1 liter chicken broth
  • 1 liter water
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 15 g fresh parsley chopped (plus extra for garnish)
  • 10 g fresh thyme leaves (or 2 grams dried thyme)
  • 10 g butter or olive oil
  • salt and pepper to taste

Instructions

  • In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
  • Add the diced chicken pieces to the pot and cook for another 5-7 minutes until they are no longer pink on the outside.
  • Pour in the chicken broth and water. Add the fresh thyme and half of the chopped parsley. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the chicken is fully cooked and the vegetables are tender.
  • While the soup is simmering, cook the egg noodles separately according to the package instructions. Drain and set them aside.
  • Once the chicken and vegetables are cooked, season the soup with salt and pepper to taste.
  • To serve, place a portion of cooked egg noodles into each serving bowl. Ladle the hot chicken soup over the noodles.
  • Garnish with the remaining chopped parsley before serving.
    Enjoy your homemade chicken noodle soup with metric measurements! Adjust the seasonings to your taste, and feel free to add extra vegetables or herbs if you like.
Nutrition Facts
Chicken noodle soup
Amount per Serving
Calories
340
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
100
mg
33
%
Sodium
 
1074
mg
47
%
Potassium
 
630
mg
18
%
Carbohydrates
 
44
g
15
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
26
g
52
%
Vitamin A
 
5661
IU
113
%
Vitamin C
 
14
mg
17
%
Calcium
 
74
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cashew nut chicken

Posted on by Leigh

Cashew nut chicken

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 463kcal

Ingredients

  • 500 g boneless chicken breasts cut into bite-sized pieces
  • 100 g unsalted cashew nuts
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
  • fresh cilantro leaves for garnish (optional)
  • cooked rice for serving

Instructions

  • Start by marinating the chicken: In a bowl, combine the soy sauce, oyster sauce, sugar, salt, black pepper, and red pepper flakes (if using). Add the chicken pieces and toss to coat. Let it marinate for at least 15 minutes.
  • While the chicken is marinating, toast the cashew nuts in a dry pan over medium heat until they turn golden brown. Remove them from the pan and set them aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and minced garlic. Stir-fry for about 2 minutes until they become fragrant and the onion turns translucent.
  • Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes or until the chicken is cooked through and no longer pink in the center.
  • Add the bell pepper strips and continue to stir-fry for another 2-3 minutes until they begin to soften.
  • Pour in the chicken broth and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
  • In a small bowl, mix the cornstarch with water to create a slurry. Pour this slurry into the skillet and stir well. This will help thicken the sauce.
  • Add the toasted cashew nuts to the skillet and stir to combine with the chicken and vegetables.
  • Allow the sauce to thicken for another 2-3 minutes, or until it reaches your desired consistency.
  • Taste and adjust the seasoning with more soy sauce or salt if needed.
  • Serve the Cashew Nut Chicken hot over cooked rice, garnished with fresh cilantro leaves if desired.
    Enjoy your delicious Cashew Nut Chicken with these metric measurements!
Nutrition Facts
Cashew nut chicken
Amount per Serving
Calories
463
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
12
g
Cholesterol
 
81
mg
27
%
Sodium
 
1132
mg
49
%
Potassium
 
633
mg
18
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
33
g
66
%
Vitamin A
 
1185
IU
24
%
Vitamin C
 
65
mg
79
%
Calcium
 
43
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Beef noodle soup

Posted on by Leigh

Beef noodle soup

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 445kcal

Ingredients

Broth

  • 1 kg beef bones
  • 2 liters water
  • 1 onion peeled and halved
  • 2 garlic cloves peeled and smashed
  • 2 slices of ginger
  • 2 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 1 cardamon pod
  • salt to taste

Soup

  • 300 g beef (such as sirloin or flank steak) thinly sliced
  • 250 g dried wheat noodles
  • 150 g bok choy or spinach chopped
  • 2-3 spring onions chopped
  • 1-2 fresh red chilies thinly sliced (optional)
  • fresh coriander leaves for garnish (optional)
  • soy sauce to taste
  • fish sauce to taste
  • lime wedges for serving

Instructions

Prepare the Broth:

  • Place the beef bones in a large pot, cover with cold water, and bring to a boil. Let it boil for about 5 minutes, then drain and rinse the bones to remove impurities.
  • In the same pot, add 2 liters of water, beef bones, onion halves, smashed garlic, ginger slices, star anise, cinnamon stick, cloves, and cardamom pod.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for at least 1.5 to 2 hours. The longer you simmer, the richer the broth will become.
  • Skim off any scum that rises to the surface during simmering.
  • Season the broth with salt to taste.

Prepare the Noodles:

  • While the broth is simmering, cook the dried noodles according to the package instructions. Drain and set aside.

Prepare the Beef:

  • Slice the beef thinly and set it aside.

Assemble the Soup:

  • Strain the broth to remove all solids, leaving a clear and flavorful broth.

Serve:

  • In serving bowls, place a portion of cooked noodles, sliced beef, and chopped bok choy or spinach.
  • Ladle the hot beef broth over the noodles and beef. The hot broth will cook the beef slices.
  • Garnish with chopped spring onions, fresh red chilies (if you like it spicy), and cilantro leaves (if desired).
  • Serve with soy sauce, fish sauce, and lime wedges on the side so that each person can season their soup according to their taste.
    Enjoy your homemade beef noodle soup with these metric measurements!
Nutrition Facts
Beef noodle soup
Amount per Serving
Calories
445
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
53
mg
18
%
Sodium
 
114
mg
5
%
Potassium
 
677
mg
19
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
24
g
48
%
Vitamin A
 
3688
IU
74
%
Vitamin C
 
31
mg
38
%
Calcium
 
121
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fried rice with chicken

Posted on by Leigh

Fried rice with chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 481kcal

Ingredients

Rice

  • 250 g long-grain white rice
  • 500 ml water
  • 1 tsp vegetable oil
  • 1/2 tsp salt

Chicken

  • 300 g boneless, skinless chicken breasts diced into small pieces
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

Fried Rice

  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 100 g carrots diced
  • 100 g green peas
  • 2 large eggs beaten
  • 2 tbsp soy sauce
  • 1 tsp oyster sauce
  • salt and pepper to taste
  • 30 g chopped green onions (scallions) for garnish

Instructions

  • Rinse the rice in cold water until the water runs clear.
  • In a medium-sized saucepan, combine the rinsed rice, water, vegetable oil, and salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
  • Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and let it cool.
  • In a bowl, combine the diced chicken, soy sauce, sesame oil, and black pepper. Mix well and let it marinate for about 15 minutes.
  • Heat a large skillet or wok over medium-high heat and add 15 ml (1 tablespoon) of vegetable oil.
  • Add the marinated chicken and stir-fry until it's cooked through, about 5-6 minutes. Remove the cooked chicken from the pan and set it aside.
  • In the same skillet or wok, add the remaining 30 ml (2 tablespoons) of vegetable oil.
  • Add minced garlic and chopped onion. Stir-fry for 1-2 minutes until they become fragrant and slightly softened.
  • Add the diced carrots and green peas to the skillet and stir-fry for another 2-3 minutes until the vegetables are tender.
  • Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are cooked but still slightly runny.
  • Add the cooked rice and the previously cooked chicken back into the skillet with the vegetables and eggs. Stir everything together.
  • Pour soy sauce and oyster sauce (if using) over the fried rice. Stir well to evenly distribute the sauces.
  • Taste the fried rice and adjust the seasoning with salt and pepper as needed.
  • Cook for an additional 2-3 minutes, stirring continuously, until everything is heated through.
  • Garnish the chicken fried rice with chopped green onions (scallions).
  • This recipe serves approximately 4 people. Adjust the ingredients accordingly if you need to make more or less.
Nutrition Facts
Fried rice with chicken
Amount per Serving
Calories
481
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Cholesterol
 
130
mg
43
%
Sodium
 
1250
mg
54
%
Potassium
 
621
mg
18
%
Carbohydrates
 
61
g
20
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
4586
IU
92
%
Vitamin C
 
16
mg
19
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.