General Tsao Sweet Chili Beef with Vegetables and Miso Rice
General Tsao Sweet Chili Beef with Vegetables and Miso Rice
by ptw86
3 Comments
ptw86
# General Tsao Sweet Chili Beef with Vegetables and Miso Rice
Prep Time: 30 mins
Cook Time: 45 mins
Servings: 8
**Ingredients**
* 4 Tbsp olive oil * Soy Sauce (if needed, to taste) * 1 cup cashews (optional)
**Mixing Bowl 1**
* 2 lbs flank steak (or better), sliced into approximately 2 inch long ¼ inch thick narrow strips * 5 cups fresh stir fry vegetables (frozen would work too if you thaw them first), diced (packaged mix or choose your favorite vegetables like broccoli, bell peppers, carrots, green beans, cauliflower, or etc). If you want to add bok choy, snap peas, mushrooms, or any vegetable that cooks quickly, save it for mixing bowl 2. * 4 shallots (preferred) or 1 onion (ideally sweet onion, but yellow or white is ok), diced * 10 cloves garlic or 1½ Tbsp garlic, minced * ¾ cup General Tsao Sauce sauce (I like the Trader Joe’s version) (can substitute Teriyaki Sauce if you prefer) * ¼ cup Thai/sweet chili sauce (if you want it spicy, use more of this and less Tsao sauce) * Juice of 2 limes * ½ Tbsp black pepper, ground * 1 Tbsp cumin, ground * ½ Tbsp Italian seasoning, ground * ½ Tbsp ginger, ground or minced
**Mixing Bowl 2**
* Bok Choy, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1) * Snow/Snap Peas, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1) * Mushrooms, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1) * 1 ½ Tbsp cilantro, ground or minced * 2 stalks of green onions, diced * 2 Tbsp Thai basil, diced * 1 cup pineapple tidbits or chunks in juice
**Rice**
* 2 cups brown rice (or a different kind of rice if you want, adjust cooking time accordingly) * 3 cups water (refer to package instructions if using a different kind of rice) * 1 Tbsp olive oil * 2 bullion cube or equivalent * 3 Tbsp miso paste or concentrate
**Directions**
1. Prepare your ingredients for mixing bowl 1 as described, and combine all in a large mixing bowl. Mix well and wait 20 minutes for it to marinate. 2. Meanwhile, prepare your ingredients for mixing bowl 2 as described, and combine them in a medium mixing bowl. Mix well. 3. In a medium pot, add the brown rice and water. Mix the ingredients listed under rice into the water. Put on medium heat and stir well. When the water comes to a soft boil, cover the pot and set a timer for 30 minutes (adjust the cook time if you’re using a different kind of rice). 4. In a large pot or wok, heat the olive oil over medium heat. 5. When the olive oil is heated and/or crackling, slowly pour the contents of mixing bowl 1 into the pot and raise to medium-high heat. Stir frequently while cooking for 5 minutes. 6. Add the contents of mixing bowl 2 to the large pot and stir well. 7. Reduce the heat to medium, and cook for another 10 minutes, stirring occasionally. 8. If you want to use cashews, add them now. Reduce the heat to low and cook covered for 5 minutes or until the vegetables become soft enough. Stir occasionally. 9. When the rice timer goes off, check to see if the rice has absorbed all of the water. If there is still liquid in the rice pot, continue cooking until it has absorbed all of the water. 10. Serve over rice and drizzle some of the sauce from the pot on top. Add soy sauce, or more sauce from the pot if needed.
Skullset7
Just made this! So delicious! Will keep in my recipe box and make again.
3 Comments
# General Tsao Sweet Chili Beef with Vegetables and Miso Rice
Prep Time: 30 mins
Cook Time: 45 mins
Servings: 8
**Ingredients**
* 4 Tbsp olive oil
* Soy Sauce (if needed, to taste)
* 1 cup cashews (optional)
**Mixing Bowl 1**
* 2 lbs flank steak (or better), sliced into approximately 2 inch long ¼ inch thick narrow strips
* 5 cups fresh stir fry vegetables (frozen would work too if you thaw them first), diced (packaged mix or choose your favorite vegetables like broccoli, bell peppers, carrots, green beans, cauliflower, or etc). If you want to add bok choy, snap peas, mushrooms, or any vegetable that cooks quickly, save it for mixing bowl 2.
* 4 shallots (preferred) or 1 onion (ideally sweet onion, but yellow or white is ok), diced
* 10 cloves garlic or 1½ Tbsp garlic, minced
* ¾ cup General Tsao Sauce sauce (I like the Trader Joe’s version) (can substitute Teriyaki Sauce if you prefer)
* ¼ cup Thai/sweet chili sauce (if you want it spicy, use more of this and less Tsao sauce)
* Juice of 2 limes
* ½ Tbsp black pepper, ground
* 1 Tbsp cumin, ground
* ½ Tbsp Italian seasoning, ground
* ½ Tbsp ginger, ground or minced
**Mixing Bowl 2**
* Bok Choy, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1)
* Snow/Snap Peas, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1)
* Mushrooms, chopped (optional, if you don’t already have enough vegetables in mixing bowl 1)
* 1 ½ Tbsp cilantro, ground or minced
* 2 stalks of green onions, diced
* 2 Tbsp Thai basil, diced
* 1 cup pineapple tidbits or chunks in juice
**Rice**
* 2 cups brown rice (or a different kind of rice if you want, adjust cooking time accordingly)
* 3 cups water (refer to package instructions if using a different kind of rice)
* 1 Tbsp olive oil
* 2 bullion cube or equivalent
* 3 Tbsp miso paste or concentrate
**Directions**
1. Prepare your ingredients for mixing bowl 1 as described, and combine all in a large mixing bowl. Mix well and wait 20 minutes for it to marinate.
2. Meanwhile, prepare your ingredients for mixing bowl 2 as described, and combine them in a medium mixing bowl. Mix well.
3. In a medium pot, add the brown rice and water. Mix the ingredients listed under rice into the water. Put on medium heat and stir well. When the water comes to a soft boil, cover the pot and set a timer for 30 minutes (adjust the cook time if you’re using a different kind of rice).
4. In a large pot or wok, heat the olive oil over medium heat.
5. When the olive oil is heated and/or crackling, slowly pour the contents of mixing bowl 1 into the pot and raise to medium-high heat. Stir frequently while cooking for 5 minutes.
6. Add the contents of mixing bowl 2 to the large pot and stir well.
7. Reduce the heat to medium, and cook for another 10 minutes, stirring occasionally.
8. If you want to use cashews, add them now. Reduce the heat to low and cook covered for 5 minutes or until the vegetables become soft enough. Stir occasionally.
9. When the rice timer goes off, check to see if the rice has absorbed all of the water. If there is still liquid in the rice pot, continue cooking until it has absorbed all of the water.
10. Serve over rice and drizzle some of the sauce from the pot on top. Add soy sauce, or more sauce from the pot if needed.
Just made this! So delicious! Will keep in my recipe box and make again.
This looks great!