Wednesday, September 28, 2011

Orange Beef and Fried Rice

Tonights dinner started this morning before I left for work. It felt good to come home and be half way done with dinner. It was so easy. You can do this even if your not an experienced chef/cook. Just make sure you have a skillet, a wooden spoon, a slow cooker and the ingredients. That simple, that easy. The best thing about this dinner is most of the ingredients can be kept in the freezer and pulled out when ready to use it. you can even freeze your leftover rice in a ziploc bag for later use if you don't want to use it right away. This is great for those "gotta get dinner quick" nights. In the time it would take to order takeout and have it delivered you could have this done. Easy. Peasy :)

Orange Beef
1 flank/skirt steak semi-frozen cut in to 4 strips across the grain
1 1/2 cup of Panda Express Orange chicken sauce

Add ingredients to the slow cooker on low 6-8 hours. Then shred with forks. Should be fork tender. Then add back into the orange sauce. keep warm til ready to serve.

Fried Rice
2-3 cups leftover white or brown pre cooked rice
1 bag frozen mixed veggies (mine had corn, peas, carrots, and green beans)
1/4 cup frozen green bell peppers
1/2 cup frozen diced onions
2 eggs
1/4 cup fresh bacon bits
sesame oil
soy sauce
oyster sauce

Open frozen veggie bags, measure out the bell peppers, and onions. set aside. In a small bowl whisk the eggs (just like for scrambled eggs) set aside. If using raw bacon for bacon bits, brown the bacon in the bottom of the skillet, once the bacon is cooked, remove cool and crush bacon. In the hot bacon grease with the skillet still on scramble the eggs. remove from pan and set aside. In the same pan add all the frozen veggies with about 2 tbsp sesame oil. toss to coat and cook. about 3-4 min (the onions will start turning translucent). Remember you want crisp veggies so don't over cook.  Once the veggies are cooked if any residual liquid is in the pan, remove with paper towel. Then add the rice, eggs and bacon to the veggie mixture. gently toss. drizzle in about 2 tbsp sesame oil, soy sauce and 1 -2 tsp of oyster sauce and toss to coat. Keep tossing until the rice and eggs are heated through then serve approx 1-3 minutes. (depending on pan). All of this is done in a HOT pan. I used my WOK. you can use that too but a 10' skillet is perfect too.

This rice is SO yummy! My family just loved it with the orange beef. It was a fun "chinese eat in" night instead of takeout/delivery. All were fed before they had to rush off to their many activities tonight. They all ate all of the veggies and that is an accomplishment! I hope you enjoy this as much as we did. :)

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