Recipe From: Fred Weston VII
Prep time:25 minutes
Cook time:1 hour 5 minutes
- 2 Tbsp Rice Wine Vinegar (미림)
- 4 Tsp Packed Brown Sugar
- 1 Tbsp Cornstarch
- ¼ Cup Low-Sodium Soy Sauce
- 2 Tbsp Vegetable Oil, Divided
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Lb. Flank Steak, Thinly Sliced Against Grain
- 1 Red Bell Pepper, Thinly Sliced
- 1 Green Bell Pepper, Thinly Sliced (Can Omit or use Orange/Yellow Pepper)
- 3 Cloves Garlic, Minced
- 1 Tbsp Freshly Minced Ginger
- 1 Onion, Chopped
- Cooked White Rice
- In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, and season with salt.
- Cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
- Add 1 tablespoon oil and bell peppers to the skillet. Cook until softened, about 4 minutes.
- Add the garlic and ginger and cook stirring until fragrant.
- Return the beef to the skillet and pour over prepared sauce.
- Cook, stirring, until the sauce is glossy. About 2 minutes.
Recipe From: Kathy Weston
Prep time:20 minutes
Cook time:1 hour 40 minutes
- 1 lb Breakfast Sausage
- 8 Slices Bread, Cubed
- 4 Cups Shredded Cheddar Cheese
- 6 Eggs
- ½ Tsp Salt
- ¾ Tsp Dry Mustard Powder
- 2 Cups Milk
- Diced Onion
Next Day Bake
- ½ Cup Milk
- 10.75 oz Can of Cream of Mushroom Soup
- Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Dice Onions, cook in medium skillet until softened.
- Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage, onions, and cheddar cheese over top.
- Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover the refrigerate overnight.
Next Day Bake
- Preheat the oven to 300° Whisk together the cream of mushroom soup and ½ cup milk; pour over the casserole.
- Bake in the preheated oven until firm and golden brown, about 1 ½ hours.
- 2 lb. cube steak (about 4 pieces)
- 2 tsp. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 1 c. all-purpose flour
- 2 tsp. garlic powder
- 1 tsp. vegetable oil
- 1 large yellow onion, sliced into 1/2″ rings
- 3 tbsp. butter
- 1 (1-oz.) packet onion soup mix
- 1 1/2 c. water
- Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture.
- In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
- Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.
- Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes.
- Gradually add water, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat.
- Serve steaks smothered with gravy.
4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving
1) Prepare 4 frozen buttermilk biscuits according to package directions.
2) Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning.
Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.
Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
3) Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.
SEE NOTES BELOW
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 c. low-sodium soy sauce
3 cloves garlic, minced
1 tbsp. freshly minced ginger
1 Onion, chopped
Cooked white rice, for serving
1) Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
2) In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook
until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
3) Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce.
Cook, stirring, until the sauce is glossy about 2 minutes more.
4) Serve with rice.
- Would be good to add mushrooms and onions