weekday dinner

It’s a super easy Cantonese minced beef bowl cooked with an oyster-sauce-based sauce, onion, green peas, and runny eggs. Top steamed rice or noodles with it to make a hearty and healthy meal. It’s also perfect to make ahead and use as meal-prep. {Gluten-Free Adaptable}To make this dish gluten-free, use bottled gluten-free oyster sauce or homemade oyster sauce. Use dry sherry to replace Shaoxing wine. Use tamari or coconut aminos to replace light soy sauce and dark soy sauce.

Cantonese Ground Beef Rice and Eggs (窝蛋牛肉)

lb (450 g) ground beef

chicken stock ((or beef stock,

oyster sauce

Shaoxing wine ((or dry sherry))

soy sauce ((or soy sauce))

white pepper powder

peanut oil ((or vegetable oil))

yellow onion (, minced)

ginger (, minced)

cornstarch

green peas

tsp Sesame oil ((optional))

Pete and Gerry’s Organic Eggs

rice

Mix the sauce ingredients together in a small bowl.

Heat the oil in a large nonstick pan (or carbon steel paover medium heat until hot. Add the ground beef and spread it with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.

Add the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or so.

Pour in the sauce. Stir to mix well. Cover and simmer for 10 minutes. Your pan should still have some sauce left, just enough to cover the beef. If not, you can gradually stir in more broth.

Meanwhile, whisk the cornstarch with 1/4 cup of water in a small bowl.

Once the beef is cooked, add the frozen peas. Stir the cornstarch slurry again to dissolve the powder completely, and pour half of the slurry into the pot. Stir to mix well. The broth should thicken and will able to coat the back of a spoon. If the broth is still very thin, keep adding more cornstarch slurry to the broth and stir constantly, until it thickens.

Crack 5 eggs onto the beef. Cover immediately and let it steam until the egg whites are cooked and the yolks are still runny, 2 to 3 minutes. Or you can cook the eggs to the degree you prefer. Make sure the sauce doesn’t come to a full boil, which will reduce the cornstarch&#x27;s ability to thicken the sauce. Move the pan off the heat for a few seconds if the pan gets too hot.

Once done, uncover the pan and remove it from the stove. Use a spatula or ladle to transfer the beef with an egg and some sauce onto a bowl of rice. Serve hot as a main dish.

If you like veggies and bold flavor, this Sichuan style Chinese cauliflower dish should definitely be on your radar. These crunchy cauliflower bites are cooked in a numbing spicy sauce that is so rich. Even though this recipe is vegan, I’ve included notes on how to add different types of protein, to make a more substantial dish for your dinner. {Vegan, Gluten-Free Adaptable}

Chinese Cauliflower Stir Fry (干锅菜花)

(18 oz./500 grams) Chinese cauliflower ((or regular cauliflower))

chili peppers ((Optional))

shallots (, sliced (or 1/2 white onion))

garlic (, minced)

Doubanjiang ((spicy fermented bean paste),

Sichuan peppercorn

vegetable stock ((or water))

sugar

Cut the cauliflower into bite-sized florets. Rinse, drain, and set aside.

Mix the sauce ingredients in a small bowl.

Heat oil over medium-high heat in a large carbon steel (or non stick skillet) over medium-high heat until hot. Add the dried chili peppers, shallots, garlic, and ginger. Stir a few times to release the fragrance. Add the Doubanjiang and ground Sichuan peppercorns. Cook and stir to roast the doubanjiang, for 1 minute or so, or until the aromatics are evenly coated. If the doubanjiang looks dry and starts to burn, pour in a spoonful of Shaoxing wine (or water) and stir to bring down the pan temperature.

Add the cauliflower. Stir and cook for 1 minute.

Pour in the sauce. Stir again to mix well. Cover the pan. Let steam until the cauliflower turns tender. It takes 6 to 8 minutes to cook through Chinese cauliflower, and 3 to 4 minutes to cook through regular cauliflower. Check on the cauliflower every 2 to 3 minutes, stirring a few times when you check it. Add a bit of water or veggie broth if the pan gets too dry.

Uncover. If there’s still a lot of liquid in the pan, you can turn up the heat, cook and stir a few more times to let the liquid evaporate. Transfer everything to a plate.

Serve hot as a side or main dish over steamed rice.

Say hello to your new favorite lunchtime savior: Weekday Meal-Prep Turkey Taco Bowls! These flavor-packed bowls are perfect for busy bees looking to spice up their meal prep game.

Weekday Meal-Prep Turkey Taco Bowls Recipe by Tasty

red bell pepper, sliced

yellow bell pepper, sliced

red onion, sliced

salt

pepper

lb turkey

taco seasoning, 1 packet

oz diced tomato, 1 can, drained

rice, cooked

black beans, drained,

corn

salsa

lime,

cheddar cheese

cilantro,

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Tasty

Heat oil in a large skillet over medium-high heat.

Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.

Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.

Season with taco seasoning, stir, cooking until meat has browned and cooked through.

Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.

To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.

Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

https://vid.tasty.co/output/20059/mp4_640x640/1483737083

Pork Chops with Creamy Mushroom Orzo

pork chops, 3/4 inch (2 cm) thick

tbsp butter

lb (225 g) white mushrooms, quartered

garlic cloves, chopped

tbsp (15 ml) whole-grain mustard

chicken broth

(200 g) orzo

(180 ml) 15% cooking cream or 35% cream

(140 g) baby spinach

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a large, deep non-stick skillet over medium-high heat, brown the meat in 2 tbsp of the butter for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the mushrooms in the remaining butter for 4 minutes. Add the garlic and mustard. Cook for 1 minute while stirring. Add the broth and orzo. Bring to a boil and cook for 6 minutes or until the orzo is al dente, stirring a few times. Add more broth as needed. Season with salt and pepper.

Pour the cream into the skillet and let reduce slightly. Add the spinach and mix to combine. Return the pork to the skillet. Coat in the sauce and reheat for 2 minutes. Adjust the seasoning.

Serve the pork chops with the orzo and mushrooms. Serve with a green salad, if desired.

Vraiment une très bonne recette à refaire . Très facile  et le goût est excellent.

Délicieux, rapide, peu de vaisselle. Onctueux à souhait même avec la crème 15%.

Vraiment très bon et si simple à faire! Les quantités pour la sauce était parfaite de mon côté. J’ai enfin trouvé une bonne recette à faire avec des côtelettes de porc, lorsqu’elle sont en spéciales. C’est vrai que ça pourrait être tout aussi délicieux avec des poitrines de poulet.

J'ai ajouté du romarin frais et un peu moins de bouillon. C'est une recette que je vais refaire et qui est facile a personnaliser en remplaçant le porc par du poulet ou en ajoutant du basilic ou du persil. Excellent!!

Très bon et  facile à faire, ça ressemble a un rizotto il ne manque que le fromage, je vais même l'essayer

J’ai préparé la recette tel quel mais remplacé les côtelettes de porc par des poitrines de poulet tranchées sur l’épaisseur. Succès à la maison. À refaire absolument! Merci Ricardo et toute l’équipe!

Vraiment délicieux et très facile à cuisiner! Franchement, chapeau! (Avec un peu plus d'ail et de moutarde pour ma part!)

Moi qui ne mange JAMAIS de champignons... avec l'ail et la moutarde la sauce est délicieuse

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

Top 5 weekday dinner recipes from across the web

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Cantonese Ground Beef Rice and Eggs...

Chinese Cauliflower Stir Fry (干锅菜花)

Weekday Meal-Prep Turkey Taco Bowls...

Pork Chops with Creamy Mushroom Orz...

Flank Steak with Potatoes & Green B...

Top 5 weekday dinner recipes from across the web

The most viewed weekday dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cantonese Ground Beef Rice and Eggs...

Chinese Cauliflower Stir Fry (干锅菜花)

Weekday Meal-Prep Turkey Taco Bowls...

Pork Chops with Creamy Mushroom Orz...

Flank Steak with Potatoes & Green B...

The most viewed weekday dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine