Reader blog

Asian-inspired meals are perfect for weeknights

Chris de Quincy says his Chinese beef stir-fry is wonderful and tastes great.

Beth from Hillsdale makes her easy and delicious Pepper Steak with Beef or Venison recipe.

Linda from Pinconning sent in her recipe for the beefy Asian noodle toss.

Try their Asian-inspired recipes below:


4 T of sugar

2 T of cornstarch

4 tablespoons of soy sauce

2 T Burgundy

3/4 c cooking oil, divided

2 lbs round steak, cut into strips

4 green peppers, cut into thin strips

4 stalks of celery, thinly sliced

2 yellow onions, sliced

2 green onions, sliced

1 pt of cherry tomatoes


3 T of cornstarch

6 T of sugar

3/8 c ketchup

3 tablespoons of soy sauce

3 tablespoons of Worcestershire sauce

Hot cooked rice

DIRECTIONS: Combine sugar, cornstarch, soy sauce, Burgundy and 1/2 cup of cooking oil. Place the beef strips in the mixture and marinate for at least 30 minutes, turning them once. Drain the beef and discard the marinade. Place 1/4 cup of cooking oil in a large skillet. Add the beef and brown for 2 minutes. Add the green peppers, celery, onions and green onions. Cook 5 more minutes, keeping the vegetables crunchy. While the vegetables are cooking, prepare the sauce by mixing the cornstarch, sugar, ketchup, soy sauce and Worcestershire sauce in a small mixing bowl. Add the tomatoes to the beef mixture and pour the sauce over it. Cook for 1 minute to heat through. Serve over hot rice.


1/2 of a large sweet onion

1 each, green, yellow and red peppers

1 lb boneless beef sirloin or venison steak, cut into 1-inch strips

3 tablespoons of olive oil

3 T of cornstarch

1-14.5 oz beef broth

1 tsp of soy sauce

1/4 cup garlic powder

Rice, hot and cooked

DIRECTIONS: Slice the onion into thin strips and separate the layers. Cut the peppers into thin strips. Pour olive oil into a large skillet. Add the beef (or venison) strips and sauté until golden brown. Add the onion and peppers. Cook until tender. Dissolve the cornstarch in a little beef broth, set aside. Add the remaining beef broth, soy sauce and garlic powder to the beef-vegetable mixture. Heat until boiling. Add the cornstarch, stirring constantly, to thicken. Serve over hot rice.


6 oz spaghetti, broken into thirds

3/4 lb beef sirloin steak

1/3 cup peanut sauce

1/3 cup carrot juice

1 cup finely chopped fresh ginger or 1/4 cup ground ginger

1 tablespoon of vegetable oil

1 to 16 oz of chopped broccoli

3/4 cup grated carrots

DIRECTIONS: Cook spaghetti according to package directions, then drain. Cut the sirloin cross-grain into thin, bite-sized strips. Process enough carrots in a juicer to make 1/3 cup. Combine peanut sauce and carrot juice in a small bowl. Put aside. Heat the oil in a wok or large skillet. Add the sirloin strips, ginger, broccoli and grated carrots. Stir and cook until the beef is golden and the vegetables are tender and crunchy. Add the peanut-carrot sauce and mix well. Add the spaghetti and gently fold into the mixture. Heat and serve.

From a reader:

Dear Lynn,

Do you have a proven cookie recipe? My husband loves them for the strawberry shortcake.

Sharon de Monclova

Stop by Lynn’s blog, Lynn’s Musings From a Deep Well at Send recipes and requests to The Recipe Exchange at [email protected]

Lynn eckerle

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