Easy Asian Inspired Skillet Dinner
Asian seasonings lend flavor to this quick and easy skillet dinner made with chuck steak and instant rice.
1 tablespoons canola oil
3 cloves garlic, peeled and chopped
1 medium-sized knob of fresh ginger, peeled and minced
1 medium onion, peeled, 1/2 chopped and 1/2 minced
1 bag pre-shredded coleslaw mix
1/2 cup orange juice, divided
1/4 cup soy sauce
1/4 cup Chinese rice vinegar
1 tablespoon olive oil
1 large chuck steak, about 1 pound, trimmed and cut into thin cubes
1/2 cup instant rice, uncooked
Heat the canola oil in a non-stick skillet over medium-high heat until hot but not smoking.
Add 1/2 of the garlic and 1/2 of the ginger and sautee in the hot oil, being careful not to burn the garlic. Add the chopped onion to the pan and sautee until tender.
Add the package of coleslaw to the pan. Add 1/4 cup of orange juice, turn the heat down to medium and put a lid on the pan.
In a medium-sized bowl, combine the minced onion, the remainder of the garlic and ginger, soy sauce, rice vinegar, remaining 1/4 cup of orange juice, olive oil and the meat.
Combine to cover all the meat and let marinate for 15 minutes (turn the heat on the orange juice and coleslaw mixture down to low if necessary while the meat is marinating).
Add the meat and marinade liquid to the cabbage and then add the rice. (For safety's sake, you may want to boil the marinade in a small saucepan first to kill any bacteria).
Cook until the meat is tender and cooked through and the liquid has thickened.
Yield: 2-4 Servings