Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables is quick, easy, versatile, and a nice change of pace from our usual fare. I don't know a ton about Asian cuisine, but what I do know is I love the sauce with this recipe! It is super yummy! It has just the right amount of everything that comes together in perfect harmony (very sappy, but true).

Stir fry sauces typically taste too much like soy sauce for my liking, but the soy sauce does not overpower in this recipe! Once the sauce mixes with the ginger and the garlic magic happens! Don agreed! This dish is a winner and the sauce is the star!

I have to fess up about the photos with this post or you'll think you are going crazy when you see the ingredient list, because it is not going to match the pictures.  I'll replace the pics eventually...maybe, or not...who knows, but I wanted to get y'all this recipe because it is soooo good!

Cilantro-Lime Dressing

allrecipes.com Cilantro-Lime Dressing

I am a BIG fan of Cilantro, so when I saw this dressing I had to try it! I especially love cilantro paired with ginger and lime! It is one of those flavor combos that just works for me - like tomato and basil or chocolate and peanut butter - they just go together!

I just love making my own dressings and this is a winner!  It's sweet and tangy with a little kick from the jalapeno - yummmm. I see many more salads in my future! 

Ingredients

1 jalapeno, seeded and chopped

1 clove garlic

3/4 teaspoon minced fresh ginger root

1/4 cup lime juice

1/3 cup honey

2 teaspoons balsamic vinegar

1/2 teaspoon salt (or to taste)

1/4 cup packed cilantro leaves

1/2 cup first cold pressed extra virgin olive oil (I like the Lucini Brand)

Directions

Mix 1 jalapeno, 1 clove garlic, 3/4 teaspoon minced ginger, 1/4 cup lime juice, 1/3 cup honey, 2 teaspoons balsamic vinegar, and salt in a blender or a food processor until jalapeno, garlic, and ginger are finely chopped. Add cilantro leaves and pulse a few times to blend. Add olive oil and blend lightly until incorporated. Give it a taste and adjust seasonings to your liking. Refrigerate until ready to use. NOTE: Not only is this great as a salad dressing, but it makes a good marinade for chicken or pork and especially excellent on steak!

Cilantro and Pork Stir Fry

allrecipes.com Cilantro and Pork Stir Fry

Don, the hubs, loves rice! He would be happy if I served anything with rice every night. Sadly for him, rice is not MY favorite, but I have figured out how to make it where I can enjoy it. He is very happy to enjoy his rice meals more often now.

This month with the allrecipes Allstar Ambassador program we are tackling faceless recipes again! Newly published recipes on the site don't have reviews or pictures. They stay that way until some brave soul gives it a try.  I didn't used to enjoy trying an unproven recipe. Afterall, the reason why I love allrecipes.com so much is for the reviews! It is a handy tool for finding fantastic recipes!

Since being a brand ambassador for allrecipes.com, I have learned to enjoy the challenge of trying recipes that are not rated or photographed. I've found some real winners, too, and this Cilantro Pork Stir Fry is one of them! The first time I made this there were NO leftovers! There were only 2 of us!! I only had one small serving that I enjoyed very much, but Don just kept on going back for more haha  I couldn't believe it when I went to clean up and there was nothing left for me to photograph!! So I had to make it again so I could give it a face on allrecipes.com and for this blog post.

It's not really a surprise we enjoyed this dish - Pork is my favorite protein. I love it!! And Pork Tenderloin is my absolute favorite cut - it is the Prime Rib of Pork (imo)!  Tenderloin is an expensive cut, but I purchase it when it goes on sale for $4.99/lb or less, making it a very affordable treat. 

A couple important tips when cooking with Pork: 

• DO NOT overcook it!!  Pork should be a little pink in the center. It is okay. I promise! I know your meat thermometer might suggest otherwise, but many meat thermometers are incorrect since the USDA adjusted the safe cooking temperature for pork in 2011. Pork is safe to eat at 145 degrees internally. If you cook it to 140 degrees F. and let it rest for about 10 minutes, you'll be golden. 
• DO NOT freeze it. Buy your pork fresh and cook it up from fresh. Freezing pork changes the texture and the flavor...not in a good way.

Cilantro Pork Stir Fry

Ingredients

1/4 cup olive oil
1/2 cup finely chopped fresh cilantro
1 tablespoon finely chopped fresh ginger
1 tablespoon garlic, finely chopped
1/2 teaspoon of salt
1/4 teaspoon pepper
1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil
2 onions, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fresh lime juice
1/4 - 1/2 cup fresh cilantro

Directions

• Whisk together 1/4 cup olive oil, 1/2 cup cilantro, 1 tbsp ginger, 1 tablespoon garlic, salt, and pepper in a large bowl. Add sliced pork and toss to coat. Cover and refrigerate several hours or overnight. 
• Remove pork from marinade and discard unused marinade. 
• Heat 1 tablespoon olive oil in a wok or skillet over mid-high heat. Add pork and let it sear for 2-3 minutes and then turn over and sear other side for 2-3 minutes. Pork will be slightly pink in middle. Remove from pan and cover with foil.  NOTE: You might have to sear the meat in 2 batches if you don't have enough room in the skillet to add it all in a single layer. Also, the cooking time will vary depending on how the pork was cut. Thicker cuts will take longer.
• Add 1 tablespoon lime juice to the pan to deglaze. Scrape up those yummy brown bits from the bottom of the skillet and then add the onions and peppers and cook until desired tenderness. Once the peppers and onions are to your liking, add the pork and cilantro and cook for about 1 minute - until the cilantro is wilted. Give it a taste and adjust the salt and pepper as needed to your liking.

I serve this over white rice. To make the rice to my liking, I melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet over mid-high heat. I add 1 cup of rice and brown it slightly. Then I add 2 cups of water and 2 teaspoons of chicken base. Bring it to a boil. Then cover and reduce heat. Simmer for 15 mins. The rice should be a little moist at this point, but not standing in water. Uncover and give it a stir. Remove from heat until ready to serve. NOTE: If it is still too watery after 15 mins - recover and continue to cook for another 5 minutes.

Spicy Ginger Chicken Wings

Winner Winner Chicken Wing Dinner!!

allrecipes.com Spicy Ginger Chicken Wings

These are really yummy!

The sauce is oh soooo good!

I did make some changes to the recipe as follows

Ingredients

• 3 pounds chicken wings
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/4 cup butter
• 1/2 cup apple cider vinegar
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup brown sugar
• 1/2 teaspoon salt
• 3 serrano chile peppers, seeded and minced
• 1 tablespoon grated fresh ginger

Directions

Preheat an oven to 350 degrees F

Blot chicken wings dry with a paper towel

Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess

Melt the butter in a large skillet over medium high heat.

Pan fry the chicken wings until well browned on all sides, about 8-10 mins total (I had to do mine in 2 batches, and there was enough fat in the pan I did not need to add more butter for the 2nd batch

Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, about 15 minutes. Reduce it down until thickened and the sauce tastes amazing! adjust the seasonings for your tastes. You might like more ginger for sweetness or more peppers for spicy - it's up to you!

Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.

Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes

NOTE:  The sauce is the star of this recipe, and I feel I could have reduced it down even more for a more intense flavor! 

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Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Here it is! My favorite recipe! This is so yummy I make it anytime Pork Tenderloin is on sale.  I also make it when we have company, as it is quick, easy, and looks great too!

Ingredients

• 2 (1 pound) pork tenderloins, trimmed
•  
• Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon minced fresh garlic (you can sub in 1 tbsp of garlic powder if you prefer)
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
•  
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce (I use Sweet Baby Ray's Sweet and Spicy)
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced (taste and if more is needed juice the other 1/2 -I usually prefer just 1/2)

Directions

Place chili powder, garlic, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Wrap tenderloins in saran wrap and refrigerate overnight

Prior to cooking tenderloins, melt apricot preserves in a microwave by using a microwave safe bowl and heating on high for 30 seconds at a time until melted.  Stir in remaining glaze ingredients. Reserve 1/2 the glaze to use during cooking, and place the other half in a serving bowl and hold for service.

Pre-heat oven to 425 degrees. Sear the tenderloins over med-high heat - get a good sear on each side of the tenderloins. Be sure to use an oven safe skillet!

Once seared nicely, brush the top of the tenderloins with half of the reserved glaze

Place the pan in the pre-heated oven (be sure it is oven safe) and cook for 10 minutes;

After 10 minutes, remove from the oven and check temperature with an instant read thermometer

Turn tenderloins over and brush with remaining glaze. Place pan back in oven for another 7-10 minutes until temp reaches 140 degrees.   

Let rest for 10 minutes

Slice

Serve with the reserved sauce and enjoy...

I typically serve this with a salad when I make it just for us, but when I make it for company I whip up some garlic mashed potatoes with some sauteed spinach - yummmmm

This can also be cooked on the grill. Pre-heat grill to med-high heat and cook tenderloins for 5 mins on all sides for a total of 15 minutes or until temp reaches 140 degrees.  Brush with glaze on both sides during the last 5 minutes of grilling. Let rest for 10 minutes; slice and enjoy!

Recipe adapted from Allrecipes Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze