Crock Pot Mongolian Beef

Here is a great recipe idea that is easy and quick! Ten to fifteen minutes of prep, everything in the crock pot, and a great meal 4-5 hours later.

Here is what you’ll need:

1 1/2 pounds of flank steak (cut into thin strips across the grain)

1/4 cup cornstarch

2 tablespoons olive oil

1 cup original yakitori sauce

3/4 cup water

3/4 cup brown sugar

1 cup carrots, julienned (about 3 medium-large carrots)

green onion, sliced for garnish

Here’s what you’ll do:

First I took the meat and yakitori sauce out of the fridge to come down to room temperature while I prepped everything else. In the crock pot, place the two tablespoons of olive oil, 1 cup of yakitori sauce, 3/4 cup of water, 3/4 cup of brown sugar and whisk until combined. Next wash and peel the carrots. To julienne them, I cut off the tips and ends, cut them into thirds, sliced lengthwise into thirds (or quarters) depending on how thick the carrot was, and then sliced them into nice little matchsticks. Three carrots gave me a cup. Take the flank steak and cut into thin strips across the grain of the meat. I found it easier to cut the flank steak in half lengthwise and then into strips. Place the flank steak into a ziplock bag and add the cornstarch, seal the bag, and shake until all the cornstarch is on the meat. There shouldn’t be any floating around the ziplock bag. Now you can add the meat and carrots to the mixture in the crock pot and give it a good stir to coat everything. As everyone has a different crock pot, and method they prefer, cooking time may vary a little bit. I placed it on high for two hours then set it to low for another three and everything was nice and tender. I know that 2-3 hours on high will work, as well as 4-6 hours on low. All that’s left is to steam some rice and slice some green onions for garnish, if you’d like. After smelling this cook all afternoon, I was so excited to have some I forgot to photo the end result with green onions! Will serve 4-6. Enjoy!

Crock Pot Mongolian Beef with Obaachan Sauce Company Original Yakitori

Vegetable Medley

Easy side dish or main course, serve alone or over noodles or rice. About fifteen minutes of prep time and about fifteen minutes for cooking.

Here’s what you’ll need:

8 ounces of green beans, cut 1 inch long

2 carrots, sliced 1/4 inchthick

1 broccoli crown, cut into bite-size pieces

15 stalks of asparagus, cut 1 inch long

1 yellow squash, halved lengthwise and sliced 1/4 inch thick

4 ounces of mushrooms, sliced

1 sweet onion, halved and sliced 1/4 inch thick

1/2 head of cabbage, rough chopped

1/2 cup yakitori sauce

1-2 tablespoons vegetable oil

toasted sesame seeds (optional)

Here’s what you’ll do:

Bring a large pot of (slightly salted) water to a boil and place first four ingredients into boiling water (green beans, carrots, broccoli, asparagus). Par boil 3 minutes and drain, do not rinse with cold water, and set aside. In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat, then add squash, mushrooms, sweet onion, and cabbage. Sauté for 5-6 minutes until slightly softened and add reserved vegetables to mixture and 1/2 cup of yakitori (original or spicy as preferred) sauce and mix to incorporate. Continue stirring over medium heat for an additional 4-5 minutes and serve. You may add toasted sesame seeds to taste. Enjoy as a side dish or serve over noodles or rice.

Obaachan Sauce Company vegetable medley

Obaachan Sauce Company vegetable medley

Crock Pot Beef

Here’s one you can put in the crock pot and check on in 8-10 hours. All you need is two pounds of beef stew meat (or chuck roast, if you prefer it a little moister). Place the cubed stew meat into the crock pot, add a half cup original yakitori sauce, and one quarter cup white cooking wine, turn crock pot on at low setting, that’s it!

We served it with brown rice and sautéd vegetables. We used two bunches of broccolini; one bunch of green onions, cut into 3 inch slices; two carrots, sliced diagonally; one red bell pepper, sliced. In a large skillet, over medium-high heat, add one tablespoon of olive oil, all the vegetables, and stir occasionally for 5 minutes, then add one quarter cup of spicy yakitori sauce and stir for two to three minutes to caramelize.

CrockPotBeef

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Asian Slaw Recipe

Here is an easy Asian slaw recipe with many interchangeable ingredients. Put some in, take others out, your choice. I’ll even give you two dressings, depending on your mood, or if you have a nut allergy.

What you’ll need for the slaw:

1/2 head of green cabbage, sliced thinly

1/4 head of red cabbage, sliced thinly

2 medium-large carrots, grated (I did this at a 45˚ angle to the grater)

1 cup shelled edamame, cooked and cooled

1/4 cup sliced green onions

3 tablespoons cilantro, roughly chopped, (optional)

peanuts or slivered almonds, (optional)

won ton strips or chow mein noodles, (optional)

What you’ll need for the dressing:

1/4 cup rice vinegar

1/4 cup spicy yakitori sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons creamy (smooth) peanut butter

What you’ll do:

In a large bowl, combine the first six listed slaw ingredients (or those that you choose to include) and toss until mixed well. Set aside. For a spicy, Thai style, dressing include the peanut butter with the first three (dressing) ingredients, and whisk well, it was very tasty! For those with a nut allergy, combine the first two ingredients, then add two tablespoons of honey and two tablespoons of lime juice for a sweeter, more citrusy, type dressing. Before serving, add the peanuts, almonds, and won tons or chow mein noodles to your salad and drizzle as much dressing as desired. We added the dressing directly to the individual servings, not the entire mixture. This keeps everything from getting soggy and you can make each serving to taste. If you are making this for a large group and premixing, you should double the dressing quantity and add to desired taste.  Note; the peanuts went well with the spicy Thai style and the slivered almonds went well with the honey/citrus. Also, we chose to add grilled chicken tenderloins on top of our salads. Enjoy!

AsianSlawThai AsianSlawChicken

Chicken Yaki-soba

Here’s a great, quick recipe. I used chicken but you may substitute beef, pork, or tofu. Just adjust cooking times appropriately.

What you will need:

2 boneless, skinless, chicken breasts, sliced thinly

1 package Maruchan yaki-soba noodles (we use all three packs) do not use the seasoning packet

8-12 ounces of bean sprouts

2 large carrots, sliced

2 stalks of celery, sliced

1/2 large white onion, sliced and quartered

1 bunch of green onions, sliced and separated into whites and greens

1/4 cup of spicy or original yakitori sauce (for chicken)

1/8 cup of spicy or original yakitori sauce (for noodles)

sesame oil

In a large skillet, heat 1/2 tablespoon of sesame oil over medium-high heat, add white ends of green onions and stir for about one minute. Add the white onion, carrots, and celery, stirring occasionally until onions start to become translucent, then add the bean sprouts for about one minute and reserve in a bowl. In the same skillet over medium-high heat, add another 1/2 tablespoon of sesame oil and chicken, stirring frequently until done, approximately 10-12 minutes, then add 1/4 cup of yakitori sauce (we used the spicy on the chicken) and stir until caramelized, around 3 minutes. Reserve to a bowl. Finally, in the same skillet, over medium-high heat, add 3/4 cup of water and 1 tablespoon of sesame oil and all three packs of the yaki-soba noodles. IMPORTANT, do not add the seasoning packets. Stir until noodles are separated and heated, around 3 minutes. Add 1/8 cup of yakitori sauce (we used the original for this step) and mix in, add veggies and chicken, mix to incorporate for 2-3 minutes to heat all. Serve and top with remaining sliced green onions. Serves 4.

ChickenYaki-Soba

Asian Chicken Salad

Here is an easy salad idea as we head into better weather and more grilling. What is needed: 3-hearts of romaine; 2-boneless, skinless, chicken breasts; 1-medium sized carrot; 2-stalks green onion; 1-(10 ounce) can mandarin oranges, drained; chow mein noodles; sliced almonds (optional); original yakitori sauce; seasoned rice vinegar. What to do: grill chicken breasts (about 12 minutes a side over medium-high heat), we lightly garlic salted and peppered them; wash and tear hearts of romaine into large bowl; grate carrot, and slice green onions, add to bowl; mix equal parts original yakitori sauce and seasoned rice vinegar, we used two tablespoons of each and shook in a small jar, pour mixture over salad and incorporate. Serve salad onto plates, place cooked and sliced chicken breast on salad along with mandarin oranges and sprinkle chow mein noodles and sliced almonds on top. Enjoy! Serves two.

Asian Salad1 Asian Salad2

Vegetable Stir Fry

Here is a relatively quick idea for a stir fry. It is pretty much anything goes as far as preference for vegetables you use. I have a list to follow. You may use or omit as you please.

2 tablespoons of oil
1 medium onion, sliced and quartered
1 cup of broccoli florets
2 medium carrots, sliced diagonally
1 red bell pepper, seeded and sliced, (wedges or slices)
1 yellow bell pepper, seeded and sliced, (wedges or slices)
1/2 cup yellow squash, sliced
1/2 cup zucchini. sliced
1 cup snow peas
Optional, 2 cups bok choy (sliced), 1 cup bean sprouts

In a wok or a large skillet, heat 2 tablespoons of oil. Add onion and bell peppers. Stir for about a minute. Add carrots and broccoli florets. Stir for a couple of minutes more. Add squash and zucchini, keep stirring! As carrots (and other vegetables) become slightly tender add 1/2 cup of original or spicy yakitori sauce to mixture. Finally, add the snow peas, bok choy, and bean sprouts. Mix for a couple of minutes and remove from heat. Serve alone or with steamed rice. Note: you may add chicken or tofu to this dish. If you would like to use chicken, cube two chicken breasts, and sauté first. I usually cook the breasts stirring frequently until most of the juices have evaporated from the wok or skillet. The meat should be white throughout. Then proceed from the beginning, starting with the onions and bell peppers. If you want to use tofu, I like to cube extra firm tofu into 1/2-3/4 inch cubes. Add the tofu right before the sauce. Enjoy!