Oct 11, 2019


This healthy instant pot mongolian beef and brocolli recipe is such an easy, healthy weeknight meal idea! This recipe can be made in under 30 minutes and it's tasty, healthy and kids will love it.

Serving : 6
Prep Time : 5 Minutes
Total Time : 5 Minutes


  • 1 1/2 pounds flank steak
  • 1/3 cup liquid coconut aminos or soy sauce
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger root grated
  • 1/2 cup water
  • 4 stalks green onion (scallions)
  • 4 tablespoon honey
  • 1 tablespoons cornstarch
  • 2 cups broccoli florerts chopped small
  • sesame seeds to top optional
  • cups quionoa or brown rice for serving optional


  • Cook the brown rice or quinoa according to the package instructions and set aside.
  • Thinly slice the flank steak against the grain and set it aside. Turn on the Instant Pot and press the "Saute" button.  Allow it to heat up then add the steak and sear quickly on each side.
  • While the steak is searing, whisk together the coconut aminos or soy sauce  with the minced garlic, minced ginger, and water.
  • When the steak is browned, cancel the saute feature on the Instant Pot and pour the liquid mixture over the browned steak. Lock on the lid and push the manual (or pressure cook) button on the Instant Pot and adjust the time to 11 minutes.
  • While the beef is cooking, whisk together the corn starch and 3 tablespoons of cold water
  • When the Instant Pot beeps, release the vent all at once, then carefully open the lid. Stir in the honey then stir in the corn starch and water mixture then add the chopped broccoli.
  • Push the "Saute" button again and heat the beef and sauce, stirring constantly until the sauce thickens and the broccoli is cooked, about 3-5 minutes. 
  • Serve the Mongolian beef over brown rice or quinoa and top with chopped scallions and sesame seeds. source

Oct 4, 2019

Original Orange Chicken


for 8 servings
  • 2 lb
     boneless, skinless chicken thighs (905 g)
  • 1 tablespoon
  • 1 teaspoon
     white pepper
  • 1 cup
     cornstarch (125 g)
  • 3 cups
     flour (375 g)
  • 1 egg
  • 1 ½ cups
     water (360 mL)
  • 2 tablespoons
  • 6 cups
     oil, for frying (1 ½ L)
  • 1 tablespoon
  • ¼ teaspoon
     chili flake
  • 1 tablespoon
     garlic, minced
  • ½ teaspoon
     ginger, minced
  • ¼ cup
     sugar (50 g)
  • ¼ cup
     brown sugar (55 g)
  • ¼ cup
     orange juice(60 mL)
  • ¼ cup
     white distilled vinegar (60 mL)
  • 2 tablespoons
     soy sauce
  • 2 tablespoons
  • 2 tablespoons
  • 1 teaspoon
     sesame oil


  • On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
  • In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Set a heavy bottomed pot over medium- high heat and add the oil.
  • Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  • Add the sugar and brown sugar, and stir to combine.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and soy sauce, and stir to combine.
  • Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • Top with sesame oil.
  1. Enjoy!source

Salisbury Steak with Mushroom Gravy

Prep: 15 mins
Cook: 15 mins
Total: 30 mins



  • 1/2 onion (white, brown or yellow)
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 lb/500g ground beef (mince)
  • 1 garlic clove , minced
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube , crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp dijon mustard OR 2 tsp dry mustard powder


  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1/2 onion , finely chopped
  • 5 oz/150g mushrooms , sliced
  • 2 tbsp unsalted butter
  • 3 tbsp (35g) flour (all purpose / plain)
  • 2 cups (500 ml) beef broth / stock
  • 1 cup (250 ml) water
  • 2 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper



  • Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes. 
  • Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.
  • Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.


  • Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
  • If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
  • Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
  • Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
  • Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 
  • Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
  • Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
  • Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired. source


Prep Time : 5 Minutes
Cook Time : 8 Minutes
Total Time : 13 Minutes

Serving : 6 Serving


  • 1.5 pounds sirloin steak - cut into small cubes
  • 1 tbsp olive oil
  • salt and pepper - to season
  • 4 tbsp salted butter
  • 5 cloves garlic - minced
  • 1/2 tsp fresh ground black pepper - plus more to taste
  • 2 tbsp fresh parsley - finely chopped


  • Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often. 
  • Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
  • Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!


Nutrition Facts
Garlic Butter Steak Bites
Amount Per Serving
Calories 229Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 84mg28%
Sodium 116mg5%
Potassium 404mg12%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 25g50%
Vitamin A 285IU6%
Vitamin C 2.5mg3%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.) source