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Why You’ll Love This Recipe for Easy beef and Broccoli Stir-Fry with Rice Noodles

When first creating this beef and broccoli recipe, I had flank steak and fresh broccoli on hand and was craving something quick with bold Asian-inspired flavors, so a stir-fry made perfect sense. I started with classic ingredients like sesame oil, ginger, garlic, soy sauce, and added beef broth for depth. Instead of sweet hoisin, I chose oyster sauce for a more savory, layered flavor, and steamed the broccoli over broth to build even more richness. A sprinkle of green onions and toasted sesame seeds finished it off with freshness and crunch.

Here’s why I love this beef and broccoli stir-fry recipe, and I think you will, too:

• Quick and flavorful – It’s a full-flavored dinner in just 25 minutes – quick enough for weeknights, satisfying enough to impress your guests.
• A one-pan wonder – Everything comes together in one pan, which means less mess and cleanup.
• Easily customizable – It’s based on pantry staples like soy sauce, garlic, and red pepper flakes, with plenty of room to vary to your liking.
• Complete meal – With protein from the steak, broccoli for a veggie boost and fiber, and rice noodles for bulk, it’s a well-rounded dinner option.
• Rich, moist sauce – The savory sauce clings to every bite of tender steak and crisp broccoli for a rich, bold, and seriously crave-worthy experience!
• Satisfying texture – It’s topped with toasted sesame seeds and green onion for a pop of fresh color and added texture.

Easy Beef and Broccoli Stir-Fry with Rice Noodles Ingredients

Here’s all you need to make this recipe, all of which should be available at your local grocery store:

RICE NOODLES

• Rice noodles – Feel free to substitute linguini or soba noodles for these rice noodles. Instead of noodles, consider serving this broccoli stir fry recipe with white rice (Basmati rice, Jasmine rice), fried rice, brown rice, or even cauliflower rice. 

stir fry sauce

• Beef broth – Use store-bought or homemade beef broth for this dish. I love beef broth for moisture and depth of flavor, but you can use chicken broth instead if you prefer a lighter sauce.
• Oyster sauce – I like the Lee Kum Kee brand, but you can use any brand that you prefer or have on hand. Hoisin sauce could be used instead if you want a sweeter-tasting sauce for your stir-fry.
• Sesame oil – I’ve used dark (toasted) sesame oil.
• Soy sauce – Low-sodium soy sauce is a great option since many of the other ingredients already contain a good amount of sodium.

stir-fry ingredients

• Canola oil – You can also use another neutral-flavored and high smoke point cooking oil. Vegetable oil, peanut oil, or grapeseed oil could be used instead. I don’t recommend using olive oil in stir fry recipes.
• Steak – Flank steak is a good cut of beef for stir-fry dishes. Make sure to slice it against the grain into uniform thin strips (1/4 to 1/2-inches thick and 2 inches long). Skirt steak can also be used.
• Broccoli – Fresh broccoli florets are best for this stir-fry. If you need to use frozen broccoli, make sure to thaw it properly and pat it dry with paper towel before cooking to reduce any excess liquid.
• Ground pepper – A classic seasoning that lifts and rounds out the stir-fry.
• Fresh ginger – Brings a sharp, aromatic heat that pairs perfectly with garlic and soy sauce.
• Garlic – Freshly chopped garlic adds a depth of savory flavor to this dish.
• Red pepper flakes – I’ve used red pepper flakes instead of chili paste to add a touch of heat without overpowering the dish.
• Cornstarch slurry – Combine cornstarch with water to create a cornstarch “slurry” to thicken the stir-fry sauce.
• Optional add-ins – Bulk up this beef and broccoli stir-fry with additional vegetables, such as sliced mushrooms, red pepper, and/or onion.

garnish

• Green onion – The perfect garnish to add color, brightness, and balance to the rich, savory stir-fry.
• Toasted sesame seeds – Add a nutty crunch and subtle roasted flavor to finish the dish.
• Optional extra – Chopped peanuts add extra texture and a salty-sweet finish that enhances every bite.

How to Make Easy Beef and Broccoli Stir-Fry with Rice Noodles

(Scroll down for the full recipe in the card below.)

Step 1: Cook the noodles.

Cook noodles according to the package directions. Drain and rinse the cooked noodles under running water. Drain again, and set aside.

Step 2: Make the sauce.

While the noodles are cooking, prepare the sauce. Combine 1/2 cup broth, oyster sauce, sesame oil, and soy sauce in a small mixing bowl. Set aside.

Step 3: Cook the steak.

Heat oil in a large pan over medium-high heat, then sear the steak strips in a single layer for 2 minutes without stirring. Flip and rotate the pieces, cook for 2 more minutes until browned, then remove the steak and set it aside – leave the pan as is.

Step 4: Cook the broccoli.

Add the remaining beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook for 3-4 minutes until just tender, then stir in ginger, garlic, and red pepper and cook for 1 more minute.

Step 5: Combine, garnish, and serve.

Add the sauce to the pan and bring to a simmer, then return the steak to the pan. Mix cornstarch and water in a small dish, stir it into the pan, and simmer until the sauce thickens.

Add the cooked noodles to the pan, toss to coat with the sauce and combine everything evenly. Serve right away with sesame seeds and green onion on top.

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How to Serve

Here are two options for how to serve this beef and broccoli stir fry dish:

1. To serve on individual plates: Divide the stir fry with rice noodles evenly between 4 plates. Top with additional sauce from the pan and garnish with chopped green onions and toasted sesame seeds.
2. To serve on one large platter: Add the noodles to the sauce and spread the mixture in an even layer on a large serving platter. Top with chopped green onion and toasted sesame seeds. Serve directly from the platter or allow your family and/or guests to serve themselves.

Storage and Reheating

If you have leftover beef and broccoli stir fry, place it in an airtight container and refrigerate. It will keep for up to 4 days. Reheat in the microwave until heated through.

I don’t recommend freezing leftovers as the rice noodles will become overly mushy from the freezing and thawing process.

More Quick and Easy Meat Dishes

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

How to Grill Ribeye Steak

Leftover Pork Chop Quesadilla Recipe

Breaded Pork Chops in Oven

Easy Beef and Broccoli Stir-Fry with Rice Noodles

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This quick and easy beef and broccoli stir-fry with rice noodles is ready in 25 minutes and packed with bold, savory flavor. Finished with sesame seeds and green onion, it’s a satisfying dish that rivals your favorite takeout.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

• 6 to 8 ounces stir fry rice noodles (see notes)

Sauce

• 1 cup beef broth, divided use
• 1/4 cup oyster sauce (I like Lee Kum Kee brand)
• 2 teaspoons dark (toasted) sesame oil
• 2 teaspoons low-sodium soy sauce

Stir-Fry

• 2 teaspoons organic canola oil
• 12 ounces flank steak, sliced across the grain into thin (1/4 to 1/2-inch) strips around 2 inches long
• Fresh ground pepper, to taste
• 4 to 5 cups fresh broccoli florets (around 2 heads), cut into 1-inch pieces
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

Garnish

• Chopped green onion
• Toasted sesame seeds

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Instructions

1. Cook noodles according to package directions. Drain, rinse under running water, drain again, and set aside.
2. While the noodles are cooking, prepare the sauce: in a small mixing bowl, stir together 1/2 cup broth, oyster sauce, sesame oil, and soy sauce. Set aside.
3. Heat the canola oil over medium-high heat in a large stir-fry or sauté pan. Add the steak strips in one layer, spreading them out as much as possible. Season the meat lightly with ground black pepper, and sear, undisturbed, until nicely browned on one side (around 2 minutes).
4. Using tongs, flip the pieces over, and rotate the more cooked pieces to the outside of the pan, and the less cooked pieces to the middle. Continue cooking, undisturbed, for an additional 2 minutes or until browned on the second side. Remove steak from the pan and set aside. Don’t clean out the pan.
5. Add remaining 1/2 cup of the beef broth to the pan and bring to a simmer. Add broccoli, cover, and cook until broccoli is barely crisp-tender, around 3 to 4 minutes (it will keep cooking in later steps).
6. Add ginger, garlic, and red pepper to broccoli and continue cooking, stirring, for 1 minute. Stir in sauce mixture and bring to a simmer. Stir in cooked steak.
7. In a small dish (I use a ramekin), stir together cornstarch and water until dissolved. Stir into beef and broccoli mixture in the pan and cook, simmering, until the sauce thickens (takes just a few minutes).
8. Add cooked noodles to the pan and toss to coat noodles with sauce, and evenly mix all of the ingredients. Serve immediately, garnished with toasted sesame seeds and chopped green onion.

Notes

Preferred amount of noodles: I prefer fewer noodles and more sauce in this recipe, so I use 6 ounces of uncooked noodles. It still tastes delicious with a few more noodles (+2 ounces uncooked) – and will give you 1 more portion (5 servings in total).

• Author: Lee Clayton Roper
• Category: Main dish, quick and easy
• Method: Stovetop
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 plateful
• Calories: 257
• Sugar: 2.2 g
• Sodium: 768.2 mg
• Fat: 13 g
• Saturated Fat: 2.8 g
• Carbohydrates: 12.9 g
• Fiber: 3.8 g
• Protein: 23.6 g
• Cholesterol: 51 mg

The post Easy Beef and Broccoli Stir-Fry with Rice Noodles appeared first on A Well Seasoned Kitchen.

Variations and Substitutions

While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:

• Substitute green onion for the yellow onion, reserving some for the garnish.
• Use fresh parsley in place of the cilantro.
• Follow a more traditional recipe for Bulgogi beef marinde and:
  • use chopped Asian pear instead of brown sugar,
  • substitute rice wine for the sherry, and
  • replace the Tabasco sauce with Gochugaru or gochujang paste.
• Instead of Flank steak, use rib eye, sirloin, pork or even chicken.

Other Easy Dinner Recipes to Try:

• Beef and Broccoli Stir Fry with Rice Noodles
• Easy Pork Chops with Mushrooms Sautéed in Bourbon
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

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More Asian-Inspired Recipes

• Asian Pork Tenderloin
• Asian Shrimp and Brown Rice Salad
• Healthy Chicken Stir Fry
• Spinach and Mushrooms with Cheese Dumplings

Korean BBQ Beef

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Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.

• Prep Time: 15 mins
• Cook Time: 15 mins + 2 hours (marinade)
• Total Time: 2 hours 30 minutes
• Yield: 3 to 4 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptation in the Notes section below.)

• 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
• 1 cup chopped yellow onion
• 1/3 cup chopped fresh cilantro
• 1 teaspoon chopped garlic
• 2 tablespoons light brown sugar
• 1/2 cup sherry
• 1/4 cup soy sauce
• 3 tablespoons light sesame oil
• Dash oyster sauce (optional)
• Dash Tabasco sauce
• 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
• 1 to 2 tablespoons vegetable or other high smoke-point oil
• 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
• 3 to 4 teaspoons toasted sesame seeds, for garnish
• Cooked brown rice, for serving

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Instructions

1. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
3. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
4. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
5. Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
6. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: main dish, meats, easy
• Method: stir fry
• Cuisine: Asian

Nutrition

• Serving Size: (Excludes brown rice)
• Calories: 362
• Sugar: 9 g
• Sodium: 677.2 mg
• Fat: 20.5 g
• Saturated Fat: 6.8 g
• Carbohydrates: 15.5 g
• Fiber: 1.1 g
• Protein: 26.5 g
• Cholesterol: 68 mg

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Stir Fry Chicken Recipe

Chicken Stir Fry Healthy Ingredients

Here’s an overview of what you’ll need to create this delectable dish (details, including quantities, are in the recipe card below):

• Basmati rice (can also use Jasmine or brown rice)
• Low sodium soy sauce
• Dry sherry
• Orange marmalade
• Fresh ginger
• Cornstarch
• Red pepper flakes
• Boneless, skinless chicken breasts or chicken tenderloins
• High smoke point oil (grapeseed, vegetable, canola)
• Chinese pea pods (also known as snow peas)
• Kosher salt
• Slivered almonds
• Green onions
• Fresh ground pepper
• Navel orange, for garnish
• Cilantro, for garnish
• Toasted sesame seeds, for garnish

Note: my favorite purchased orange marmalade comes from my good friends Denise and Stan Hitchock’s company, Classic Country. It works perfectly in this recipe!

Stir Fry Chicken Substitutions and Additions

How to Make Healthy Chicken Stir Fry

1. Preheat oven to 200 degrees.
2. Prep sauce.
   In a medium mixing bowl, whisk together the soy sauce, sherry, marmalade, ginger, cornstarch and red pepper flakes. Add chopped/shredded chicken and stir to mix. Set aside.
3. Cook pea pods.
   In a wok, medium sauté pan or skillet, heat 2 teaspoons of oil over medium high heat. When hot, add the pea pods and a sprinkle of salt; cook, stirring constantly, just until peas are beginning to soften. Remove and place in oven to keep warm. Don’t clean out the pan!
4. Cook almonds.
   In the same pan, heat 2 teaspoons of oil over medium high heat. When hot, add the almonds and cook, stirring constantly, until brown. Remove and place in oven to keep warm. Still don’t clean out the pan!
5. Cook onion.
   In the same pan, heat remaining 2 teaspoons of oil over medium high heat. When hot, add the green onion and cook, stirring constantly, until crisp-tender. Remove and place in oven to keep warm. Still don’t clean out the pan!
6. Cook chicken and sauce.
   Add chicken mixture to pan and cook, stirring constantly, until chicken is cooked through, around 5 to 7 minutes.

How to Serve Chicken Stir Fry with Rice

Here are two options for how to serve this stir fry dish:

1. To serve in individual bowls: Divide cooked rice evenly between 4 to 6 shallow bowls (I like to use pasta bowls, that are a bit flatter on the bottom). Arrange each stir-fry ingredient in sections on top of the rice – chicken, pea pods, almonds, green onion (see photo). Garnish with the sliced orange, cilantro and sesame seeds.
2. To serve on one large platter: Spread cooked rice in an even layer on a large serving platter. Place chicken in center. Top with green onion, then almonds. Arrange pea pods and orange slices, in alternating groups, around the edge. Garnish with cilantro and sesame seeds.

How to Store Stir Fry Chicken

If you have leftovers, place in an airtight container and refrigerate. They will keep for up to 4 days. Reheat in the microwave.

Chicken Stir Fry with Rice

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Healthy Chicken Stir Fry uses a limited amount of oil to cook a fresh, flavorful and colorful mixture of chicken, pea pods, almonds and green onion.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 to 6 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 3 cups cooked Basmati rice (can also use Jasmine or brown rice)
• 1/4 cup low sodium soy sauce, plus more for serving – see Note
• 2 tablespoons dry sherry
• 2 tablespoons orange marmalade
• 2 teaspoons chopped or grated fresh ginger (or  1/2 teaspoon dried ginger)
• 2 teaspoons cornstarch
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 pounds boneless, skinless chicken breasts (around 3 breast halves) or chicken tenderloins, cut into 1/2-inch chunks
• 2 tablespoons high smoke point oil (grapeseed, canola, or vegetable), divided
• 12 ounces Chinese pea pods (also known as snow peas)
• 1/2 teaspoon kosher salt
• 1 cup slivered almonds
• 2 bunches green onions (around 10), chopped
• Fresh ground pepper, to taste
• 1 navel orange, sliced and slices cut in half, for garnish
• Cilantro, for garnish
• Toasted sesame seeds, for garnish

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Instructions

1. Preheat oven to 200 degrees.
2. In a medium mixing bowl, whisk together the soy sauce, sherry, marmalade, ginger, cornstarch and red pepper flakes. Add chicken and stir to mix. Set aside.
3. In a wok, medium sauté pan or skillet, heat 2 teaspoons of oil over medium high heat. When hot, add the pea pods and salt and cook, stirring constantly, just until peas are beginning to soften. Remove and place in oven to keep warm. Don’t clean out the pan!
4. In the same pan, heat 2 teaspoons of oil over medium high heat. When hot, add the almonds and cook, stirring constantly, until brown. Remove and place in oven to keep warm. Still don’t clean out the pan!
5. In the same pan, heat remaining 2 teaspoons of oil over medium high heat. When hot, add the green onion and cook, stirring constantly, until crisp-tender. Remove and place in oven to keep warm. Still don’t clean out the pan!
6. Add chicken mixture to pan and cook, stirring constantly, until chicken is cooked through, around 5 to 7 minutes.
7. To serve in individual bowls: Divide cooked rice evenly between 4 to 6 shallow bowls (I like to use pasta bowls, that are a bit flatter on the bottom). Arrange each stir-fry ingredient in sections on top of the rice – chicken, pea pods, almonds, green onion (see photo). Garnish with the sliced orange, cilantro and sesame seeds.
8. To serve on one large platter: Spread cooked rice in an even layer on a large serving platter. Place chicken in center. Top with green onion, then almonds. Arrange pea pods and orange slices, in alternating groups, around the edge. Garnish with cilantro and sesame seeds.

Notes

Gluten free: Use gluten-free soy sauce.

• Author: Lee Clayton Roper
• Category: quick and easy, main dish
• Method: Stir fry
• Cuisine: Healthy, Asian

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 438
• Sugar: 9.7 g
• Sodium: 636.8 mg
• Fat: 20 g
• Saturated Fat: 2.5 g
• Carbohydrates: 31.4 g
• Fiber: 5.5 g
• Protein: 34.3 g
• Cholesterol: 82.7 mg

Note: this post was originally published in 1918, then significantly updated with more detailed information in 2023.

The post Chicken Stir Fry (Healthy!) appeared first on A Well Seasoned Kitchen.

What is Salmon en Papillote?

Salmon en Papillote Ingredients

Variations

This is an extremely flexible recipe and you can vary the vegetables included based on what’s in season and/or your tastes. Try adding (or substituting) broccoli, mushrooms or leeks.

What Salmon is best for Oven Baked Salmon in Foil?

How to wrap Salmon in Parchment Paper or Foil

How to make Salmon en Papillote

How to grill Salmon in Foil

Place prepared foil packets (per directions above) on a preheated grill over medium heat and cook for around 15 to 20 minutes.

Tips and Tricks for Baked Salmon in Foil

How to serve

Here are a few options how to serve this salmon dish:

1. Remove salmon and vegetables from packets and transfer to a serving platter or individual plates, drizzling cooking liquid from inside the packets over the top.
2. Cut open top of packets and place each one on an individual dinner plate.

What to serve with Salmon en Papillote

Because of all the vegetables cooked together with the salmon, all you need to add is a bit of rice on the side. Our Lemon Rice works well; I also like to serve it with Seeds of Change Quinoa and Brown Rice, which only takes 90 seconds to cook in the microwave!

Storing Baked Salmon in Foil

If preparing, but not cooking, the packets earlier in the day, store in the refrigerator and then bring to room temperature before baking (or grilling). After cooking, if you have leftovers, place them in a sealed container and refrigerate. They will last for 3 to 4 days.

Can you freeze salmon in foil?

Yes, you can freeze leftover cooked salmon and vegetables. Place in an airtight container and freeze; they will last for 2 to 3 months.

How to reheat Salmon in Parchment Paper

To reheat leftovers, rewrap in foil or parchment paper and place on a cookie sheet in preheated 350 degree oven for around 15 to 20 minutes.

More Fish Recipes To Try

• Roasted Salmon Steaks
• Parmesan Breaded Salmon
• Poached Salmon with Lemon-Dill Sauce
• Lemon Caper Salmon
• Easy White Fish Piccata with Artichokes
• Sea Bass with Tomatoes in a Lemon-Butter Sauce
• Cod with Lemon and Dill on Spinach
• Pistachio Crusted Fish

Salmon en Papillote

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This fresh and healthy recipe for Salmon and Vegetables en Papillote is the perfect dinner option for those busy days when you’re looking for a quick, easy and nutritious dish. Salmon fillets are paired with a flavorful combination of julienne vegetables and marinated in a deeply flavored blend of hoisin sauce, garlic, and orange juice. These ingredients are then all bundled up in foil (or parchment paper) to create a convenient, mess-free package that can be baked or grilled to perfection.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

(See Gluten-free adaptation in Notes section below.)

• 6 tablespoons fresh orange juice
• 1/4 cup hoisin sauce
• 1 teaspoon chopped garlic
• 4 salmon fillets, around 6 ounces each (see buying tips)
• Fresh asparagus, 4 stalks if thick, 6 to 8 if thin
• 1 medium zucchini
• 1 medium yellow squash
• 2 large carrots
• 2 teaspoons orange zest

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Instructions

1. Preheat oven to 425 degrees.
2. In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 2 hours (I like to marinate it for around 45 minutes).
3. Discard tough ends of asparagus. Cut thicker stalks in half lengthwise, and then into 2 to 3-inch long matchsticks. Place in a large mixing bowl and set aside.
4. Cut zucchini, squash and carrots into 2 to 3-inch long matchsticks. Add to bowl with asparagus.
   Tear off a piece of foil or parchment paper, about 16 to 18 inches or long – enough to wrap around the salmon fillet. Brush foil with olive oil (not necessary with parchment paper). Fold foil in half horizontally, then open (the fold is a guide to the middle of the sheet).
5. Place 1/4 of vegetables just to one side of the center fold on one sheet of foil/paper. Top with one salmon fillet. Drizzle with some of the marinade. Top with 1/4 of the orange zest; season with salt and pepper. Fold longer side of paper/foil over top of fish. To seal: start at one end and roll up foil/paper, folding it on top of itself as you go around the edge. Repeat three times with remaining vegetables and salmon.
6. Place packets in one layer on a large cookie sheet and bake for 15 minutes per inch of thickness of fillets, or to desired doneness (140 degrees for medium) – note that they will continue cooking after you remove them from the oven.
7. Remove from oven and let packets rest, closed, for 3 to 5 minutes. Carefully open packets and serve.

Notes

Gluten free: Use gluten-free hoisin sauce.

Variation: Place prepared foil packets on a preheated grill over medium heat and cook for around 15 to 20 minutes.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: quick and easy,
• Method: en papillote, baking
• Cuisine: Healthy

Nutrition

• Serving Size: 1 packet
• Calories: 293
• Sugar: 8.6 g
• Sodium: 417 mg
• Fat: 8.7 g
• Saturated Fat: 1.5 g
• Carbohydrates: 14.8 g
• Fiber: 2.4 g
• Protein: 39.8 g
• Cholesterol: 87.2 mg

The post Oven Baked Salmon in Foil with Vegetables appeared first on A Well Seasoned Kitchen.

Slow Roasted Boneless Leg of Lamb

My mom’s marinade for steak and lamb is pretty infamous among our friends and family. Once you’ve tried lamb marinated in her delicious Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, you’ll never want to eat it any other way. Mom used to leave the butterflied leg of lamb unrolled, marinate it and grill it. I find that carving is easier – and the presentation prettier – if you roll the butterflied leg and slow roast it. Searing it first – either in a cast iron skillet or on the grill – gives it a nice dark brown crust.

Serve this scrumptious Roasted Leg of Lamb with scalloped or roasted potatoes and asparagus for an elegant gathering almost any time of year.

Slow Roast Leg of Lamb FAQ

Slow Roasted Boneless Leg of Lamb

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Boneless Leg of Lamb is marinated in an Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, then slow roasted. The resulting meat is tender, juicy and will have your tastebuds dancing with delight!

• Prep Time: 5 mins
• marinade and resting time: 190 mins
• Cook Time: 95 mins
• Total Time: 4 hours 50 minutes
• Yield: 10 to 12 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 1/2 cup vegetable oil, plus more for searing meat
• 1/2 cup soy sauce
• 1/4 cup sherry
• 2 teaspoons dry ginger
• 2 teaspoons dry mustard
• 1 large garlic clove, minced
• 1 (5-pound) boneless leg of lamb, trimmed, rolled and tied (see Note)
• Kosher salt
• Fresh ground pepper

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Instructions

1. In a medium bowl, whisk together the oil, soy sauce, sherry, ginger, mustard and garlic. Place mixture in a large zip top baggie; add leg of lamb. Seal, turn to coat the lamb and place in the refrigerator to marinate for 2 to 24 hours. Turn occasionally.
2. Remove lamb from marinade and place on an oven-proof wire rack in a roasting pan. Let sit at room temperature for 1 hour.
3. Preheat oven to 300 degrees – use the “roast” setting if you have it on your oven.
4. Pat lamb dry with paper towel. Brush all over lightly with olive oil. Season with salt and fresh ground pepper. Wipe any drippings out of the bottom of the roasting pan and set aside (with the rack).
5. Coat a skillet (preferably cast iron) large enough to hold the lamb with vegetable oil and heat over high heat – or heat a grill to high. When hot, sear the outside of the meat just until browned on all sides. Don’t turn too much.
6. Place the seared lamb on the same rack in the roasting pan and roast for 40 minutes. Turn meat over and continue roasting until the internal temperature reaches 135 degrees for medium rare or 145 degrees for medium – takes around 1 1/4 to 1 1/2 hours. Remove from oven, cover with foil and let sit for at least 10 minutes before serving.

Notes

Gluten free: use gluten-free soy sauce.

Tips on buying lamb: Boneless leg of lamb often comes rolled and wrapped in netting. Check to make sure the netting is ovenproof and safe for cooking. If not, remove and tie the lamb with kitchen twine. You can also ask your butcher to trim and roll a butterflied leg of lamb for you – make sure to ask for the internal fat to be removed. Also, ask for the shank end of the leg with the sirloin to be removed – the latter makes a better presentation. After the sirloin is removed, the remaining leg will typically weigh closer to 4 pounds, so factor that into your number of servings. You can chop the extra sirloin meat for use later in Clayton Family Lamb Curry (in A Well-Seasoned Kitchen®)!

• Author: Lee Clayton Roper (Mom’s Marinade is in “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Lamb, Entertaining, Gluten free
• Method: Roasting
• Cuisine: American

The post Lauded Asian-Inspired Marinade for Roasting Leg of Lamb appeared first on A Well Seasoned Kitchen.

What You’ll Need for This Asian Pork Recipe

How to Make Asian Pork Tenderloin

Marinate the pork

1. In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
2. Combine soy sauce mixture and pork in a large resealable bag and marinate in the refrigerator for at least 1 hour and up to 12 hours.

Select cooking method

After marinating the tenderloin for anywhere from 1 to 12 hours, you have a choice of three different cooking methods – grilled, roasted, or sous vide. I provide independently tested, detailed directions for all three approaches in the recipe card below. Here’s an overview of the three cooking methods:

1. Grilled: Grilling the marinated pork adds a delicious smoky flavor and crispy exterior to the meat.
2. Roasted: For an extra layer of flavor and texture, you can first sear the marinated pork tenderloin on a grill, in a grill pan or cast iron skillet and then roast it in the oven. This method will give you a tender, juicy pork tenderloin with a delicious crispy exterior.
3. Sous Vide: Sous vide is a cooking method that involves placing the pork in a vacuum-sealed bag and cooking it in a water bath. This method delivers tender and juicy pork cooked exactly to the temperature you desire. Once cooked, you can quickly sear it on high heat (again, using a grill, grill pan or cast iron skillet) to achieve a crispy crust.

Note that pork tenderloin is a narrow and long cut of meat (usually around 1 to 2 inches in width). So, the key to keeping it moist and tender is not overcooking it. In fact, I highly recommend cooking it to a maximum internal temperature of 150 degrees on an instant-read thermometer, no more.

Asian Pork Tenderloin Variations

While this pork tenderloin recipe is delicious, there are several ways to make it your own. Here are a few variations you can try:

• Substitute light brown sugar for the honey, which will add a rich, caramel-like flavor to the marinade.
• Add nuttiness by using sesame oil in place of the olive oil, and garnish the pork with toasted sesame seeds.

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Cooking with fresh ginger

Are you intimidated by cooking with fresh ginger? Not sure how to buy it, prepare it or store it? Then watch my short video “All About Ginger”!

More Delicious Pork Recipes

• Spicy Rubbed Pork Tenderloin
• Stuffed Pork Tenderloin, Roasted or Grilled
• Pork Tenderloin with Port, Balsamic and Cranberry Sauce
• Roast Pork Loin with Fruit Conserves
• Easy Pork Chops with Mushrooms
• Boneless Pork Chops in Sous Vide
• Breaded Pork Chops
• Chimichurri Pork Chops

Asian Pork Tenderloin

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Tender and juicy, Asian Pork Tenderloin is a family favorite. The Asian-inspired marinade (which does double duty as a serving sauce) is full of bold, well balanced flavors. Whether grilled, roasted or cooked in a sous vide, this easy to prepare pork tenderloin comes out perfectly tender and juicy, every time.

Note that the pork needs to marinate for at least 1 hour.

• Prep Time: 5 mins
• Marinade + Rest time: 70 mins
• Cook Time: 18 mins
• Total Time: 1 hour 33 minutes
• Yield: 4 to 6 servings
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 1/3 cup low-sodium soy sauce
• 1/4 cup (2 large limes) fresh lime juice
• 1/4 cup honey
• 2 tablespoons olive oil
• 3 to 4 garlic cloves, minced
• 1 tablespoon chopped fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground black pepper
• 1 (1/2 to 1 3/4 pounds) pork tenderloin, silver membrane removed
• Sliced green onion (white, light green and some dark green parts, for garnish

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Instructions

1. In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, olive oil, garlic, ginger, curry powder and ground pepper.
2. Combine soy sauce mixture and pork in a large zip top bag and marinate in the refrigerator for at least 1 hour and up to 12 hours.

Cooking on the grill

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. Remove tenderloin from the bag and place on a rimmed baking sheet. Pour marinade into a medium saucepan.
3. If using a gas grill, reduce heat on all burners to medium. Grill tenderloin, covered, for 10 minutes.
4. Turn over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
5. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in the oven

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Sear the outside of tenderloin on a grill (or in an oiled grill pan or cast iron skillet) over high heat to mark; it usually takes about 5 minutes.
3. Place tenderloin on prepared baking sheet and roast for around 10 to 15 minutes or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
4. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Cooking in a sous vide

1. Remove tenderloin from the bag, place marinade in a medium saucepan and set aside. Place tenderloin in a sealable bag, or in a zip top baggie and seal. If using zip top baggie, remove all the air from the bag (follow directions for your sous vide machine).
2. Set your sous vide cooker to 140 to 145 degrees.
3. Once preheated, add sealed bag to the water and cook for 2 hours.
4. Around 10 to 15 minutes before you plan to take the pork out of the water bath, preheat a grill to high. Alternatively, just a few minutes before taking out of the water bath, preheat a grill pan or cast iron skillet.
5. Remove pork from bag. Oil grill grate/pan/skillet. Grill pork on all sides, just until golden brown and nicely marked.
6. Let rest for 10 minutes before cutting and serving. Finish the sauce while meat is resting (see below).

Finishing the sauce and serving

1. While the pork rests, in a small saucepan bring sauce to a boil, reduce heat and simmer for 5 minutes.
2. Slice tenderloins into 1/2- inch thick pieces and place on a large serving platter or individual serving plates.
3. Spoon sauce over the top and sprinkle with green onion. Can also pass sauce on the side.

Notes

Gluten free: Substitute gluten-free tamari sauce for soy sauce.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: main dish, meats
• Method: grilling, roasting, sous vide
• Cuisine: Asian

Did you make this recipe?

Let me know how it turned out by commenting below!

The post Best Pork Tenderloin Recipe with Asian Marinade appeared first on A Well Seasoned Kitchen.

One night, I decided to get a little creative when preparing dinner for Robert, and this Asian Shrimp and Brown Rice Salad was born. It was a busy day, so I was preparing dinner from what we had on hand in the refrigerator/freezer and pantry.

I started with cooked shrimp and brown rice. I don’t always have cabbage on hand, but this day I had some leftover from preparing our Cilantro Peanut Coleslaw (in my cookbook A Well-Seasoned Kitchen®), so I threw some in. Next I added water chestnuts, almonds, green onions and cilantro.

Deciding on an Asian-inspired dressing, I mixed fresh chopped ginger, soy sauce, dark sesame oil and rice vinegar into mayo and sour cream. Well, the resulting dressing is. . . AMAZING. It totally takes this salad from very good to fabulous. And, any leftover dressing is delicious on sandwiches and turkey burgers!

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Asian Shrimp and Brown Rice Salad

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Flavored with pungent fresh ginger, soy sauce and dark sesame oil, Asian Shrimp and Brown Rice Salad is bursting with delicious flavors!

• Yield: 6 servins
• Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

Soy-sesame-ginger dressing

• 1 3/4 cups mayonnaise
• 6 tablespoons sour cream
• 3 tablespoons soy sauce
• 1 1/2 tablespoons dark or toasted sesame oil
• 1 1/2 tablespoons rice vinegar
• 1 1/2 teaspoons chopped fresh ginger
• Cayenne pepper, to taste
• Kosher salt, to taste

Salad

• 36 (1 pound) medium to large (20–25 count) cooked shrimp, peeled and deveined – can chop if desired
• 1 1/2 cups cooked brown rice, cooled completely
• 3/4 cup shredded cabbage
• 3/4 cup (8-ounce can) drained, chopped water chestnuts
• 3/4 cup chopped fresh cilantro (optional)
• 6 tablespoons toasted, coarsely chopped or slivered almonds
• 6 large green onions, chopped (white, light green and some dark green part)
• Freshly ground black pepper, to taste

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Instructions

Soy-sesame-ginger dressing

1. In medium mixing bowl, whisk together the mayonnaise, sour cream, soy sauce, sesame oil, vinegar, ginger and cayenne pepper. Season to taste with kosher salt (may not need any).
2. Refrigerate for at least 30 minutes to allow the flavors to blend.

Salad

1. In a large mixing bowl, stir together shrimp, rice, cabbage, water chestnuts, cilantro, almonds and green onions.
2. Stir in spoonfuls of the dressing until desired consistency is reached (you may not need to use all the dressing).
3. Season with kosher salt and ground pepper to taste. Serve immediately.

Notes

Gluten free: Substitute gluten-free tamari sauce for soy sauce.

Variation: For a more elegant presentation, serve this salad stuffed into hollowed out large tomato halves.

Make Ahead: Dressing and salad can be assembled separately up to 24 hours in advance, covered and refrigerated. Bring to room temperature before tossing and serving.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: Main dish salads, quick and easy, easy entertaining, seafood
• Method: No cook
• Cuisine: Asian

The post Asian Shrimp and Brown Rice Salad appeared first on A Well Seasoned Kitchen.

Robert and I are trying to eat healthier, which often includes a light vegetarian entrée, like this recipe for Spinach and Mushrooms with Cheese Dumplings. Cubes of cheese are encased in wonton wrappers, briefly boiled then sautéed in soy sauce and served over a bed of spinach, mushrooms and carrots that have been sautéed in sesame oil. Sometimes I also add in brown rice. Virtually any type of medium to hard cheese will work in this recipe. I have used everything from brie to Fontina to Asiago, and they were all delicious! Note that with softer cheeses, it’s easier to cut into cubes when the cheese is cold.

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Spinach and Mushrooms with Cheese Dumplings

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• Yield: 4 servings

Ingredients

24 wonton wrappers

12 cubes cheese (about 1/2 inch each) – can use any medium to hard cheese

1 teaspoon light sesame oil

1 to 1 1/2 teaspoons chopped garlic

1 1/4 cups thinly sliced carrots

1/3 cup chopped green onions

4 ounces mushroom caps, sliced (can use shitake, Portobello, button or a mixture)

6 cups fresh spinach leaves

3 tablespoons soy sauce, divided

1 teaspoon toasted sesame seeds

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Instructions

1. First, make the dumplings: Place 1 wonton wrapper on work surface. Place a second wrapper on top, at a 1/4 turn, to make a star pattern. Put 1 cheese cube in the middle:  Moisten wontons all around cheese with water and fold up, bringing edges together and pressing to seal just above the cheese. The edges should look sort of ruffled, like a paper bag that has been gathered in the middle:  Repeat with remaining wrappers and cheese.
2. Bring 2 quarts water to a boil, add half of dumplings and cook, boiling, for 1 minute. Remove with a slotted spoon and set aside. Repeat with second half of dumplings.
3. For the mushrooms and spinach: Coat a large nonstick skillet with grapeseed oil spray, add sesame oil and heat over medium-high heat until hot. Add garlic, carrots and green onions and sauté for 2 minutes. Add mushrooms and sauté until tender. Stir in spinach, cover and cook 1 to 2 minutes or until spinach wilts. Toss with 1 tablespoon of the soy sauce, remove from heat and keep warm.
4. In the same skillet, arrange dumplings in a single layer. Combine remaining 2 tablespoons soy sauce with 3 tablespoons water and pour over top. Bring to a boil, reduce heat to medium-high and cook, uncovered, turning the dumpling periodically to cook on all sides. Cook until most all of the liquid has evaporated, around 2 to 3 minutes.
5. Spoon spinach mixture onto individual dinner plates, top with dumplings and sprinkle with sesame seeds.

• Author: (By Lee Clayton Roper)
• Category: Vegetarian main

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