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RECIPES
1. Quick and Easy Mongolian Beef
Ingredients:
1 lb flank steak thinly sliced against the grain
2 Tbsp cornstarch
2-4 Tbsp canola oil
1 yellow onion sliced
2 green onions chopped, green and white parts separated
4 garlic cloves chopped
1- inch ginger chopped
¼ c. low sodium soy sauce
¼ c. water
1 Tbsp hoisin sauce
3 Tbsp brown sugar
Salt to taste
Directions:
Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook for 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.
Per serving: 303 calories, 13 g fat (3 g sat), 26 g protein, 20 g carb, 670 mg sodium, 11 g sugars, 1 g fiber
Recipe courtesy of My Forking Life.
2. Caribbean Steamed Fish
Ingredients:
2 lbs fish (porgy or snapper), cleaned and scaled
Juice of 1 lime
½ tsp black pepper
1 tsp salt
3 cloves garlic – 2 sliced and 1 crushed
About 15 sprigs thyme
½ Tbsp butter
½ Tbsp oil
2 carrots, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
12 okra, ends cut off
1 hot pepper (scotch bonnet, habanero or wiri wiri), seeds removed
1 ½ cup water
Directions:
Season the fish with lime juice, crushed garlic, black pepper, salt and half of the thyme and set aside.
In a large, wide heavy bottom pot over medium heat, add oil and butter. When butter has melted, sauté carrots, red and green pepper, and onion until it has softened, about 5 minutes.
Add garlic slices and pepper and cook for just a minute or two. Add water and bring to a boil. Add fish to the pot. Spoon some of the vegetables on top of the fish. Add okra and the rest of the thyme.
Cover the pot and lower the heat to simmer then cook for 15 minutes until the fish is done. Remove from heat and serve.
Per serving: 378 calories, 7.4 g fat (1.2 g sat), 60.5 g protein, 13.1 g carb, 794 mg sodium, 5.5 g sugars, 3.3 g fiber
Recipe courtesy of Jehan Can Cook.
Full recipes are from