A Tasty Week!

Make a restaurant quality sandwich for lunch on the cheap
September 21, 2017
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A Tasty Week!


As I told you a couple of weeks ago, I am full time with my day job.  I usually work until close, however, when I do have a day off I like to get into the kitchen.  I will send out a newsletter when I can cook and share with you.  It won’t be every week as I have done the last few years, however, I promise each newsletter will give you tasty options to serve your friends and family!

We LOVE Asian food.  I have learned to cook it pretty well.  Stir-fry, Miso soup, and our favorite take-out food like the Mongolian Beef and Broccoli.  I like cooking Asian food on my own so I know what goes into it.  I try to use organic and the freshest ingredients possible.

Once I gathered all of my Asian spices the sky was the limit!  I have several Asian recipes on my website so please go through the recipes and try them at home!

This is one of our favorites and I am happy to share it with you.  It is flat out delicious!  Enjoy!


Mongolian Beef with Broccoli


1 lb of flank steak or flap meat, thinly sliced (about 1”) crosswise against the grain.
1/4 cup of cornstarch
3 teaspoons of canola/vegetable oil – I used Peanut Oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar – Can use 1/3 Cup if desired
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds

Broccoli Florets cut into bite size pieces

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Combine the rest of the ingredients in a small bowl or measure cup and stir to mix the ingredients together.

Heat half of the oil in a large wok or heavy bottom sauté pan at medium high heat and add the garlic and ginger and sauté for 30 seconds. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing – about 2 minutes). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner.

At this point remove the meat to a bowl and then add the broccoli to the pan and sauté for about two minutes so that it is cooked through but still crunchy.  Then add the beef back into the mixture.  Remove to two serving plates and sprinkle with the green onions. 

Serve with brown mixed with peas and green onion slices.

Vera-Cruz has a LOT of flavor.  You can use any fish.  I usually make it with Red Snapper, however, we had Mahi-Mahi on hand so I used that.  You can use any fish you have in your fridge.  I know you will love this dish and it is easy to make.  Enjoy!


Mahi-Mahi Veracruz for Two


The Order of Preparation

Make the Marinade –

Place the Fish In the marinade for 30 minutes

Prep the Rest of the Ingredients

Make the Sauce

Sautee the Fish

Turn the Sauce to Low Combine Fish with Sauce Until It Is Done




Two 6 Oz Pieces of Mahi-Mahi (preferably fresh or thawed)

For the marinade:
3 cloves garlic, chopped
2 limes, juiced
2 tablespoons water
Pinch clove  – Crush Two Cloves with knife on a board
Pinch pepper

For the main dish:

2 Tbs. Canola or Avocado oil, for sauté
1cup chicken stock
1 onion, sliced

½ Green Pepper – Julienne (Sliced about ½” wide pieces

½ Red Pepper – Julienne (Sliced about ½ “ wide pieces)
1 bay leaves, 2 pinches dried oregano – Pinch of Cumin, put in small dish
2 Tbs. Tomato Paste
2 plum tomatoes cut into quarters
8 pieces pickled chiles – Jalapenos (Nacho chilies) & 6  green olives pitted and crushed with your figures. Put in a small dish

8 green olives, whole – put in a small dish to use later
2 tablespoons chopped cilantro (optional)



In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the fish for 30 minutes.

For The Sauce and Dish

Put a small amount of oil in a hot sauté pan and sauté the fish for about 3 minutes per side.  Remove to a plate while making the sauce.

Sauté the onions and bell peppers with a pinch of salt until fairly soft with a little caramelized color

Add the tomato paste, put a little oil on it and mix with the vegetables and cook while stirring for about 3 minutes

Add the chicken broth and begin to add the remaining ingredients.

First, add the bay leaves, and oregano and stir to combine. Add the pickled chiles, crushed olives, and capers and stir to combine. Next, add the plum tomatoes. Season with salt and continue simmering. If needed, cover it so it doesn’t all evaporate.  Add for chicken broth if necessary. Taste the sauce for salt.

Lower the heat on the sauce and add the fish to soak up the sauce and finish cooking. About 8 minutes.  Add whole olives.

Remove the fish to two plates for serving.

Cover with vegetable sauce

Before serving, sprinkle with chopped cilantro

Serve with brown rice.


Kids’ Corner

The recipe for the kids this week is Pizza Skewers!  They will love putting them together and even better, eating them!  Be sure to go to http://www.cookingwithchris.com and click on Kids’ Corner for the recipe.

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