Orange Beef and Broccoli

Ingredients

1-2 lbs steak
2-3 broccoli crowns
bell pepper in a large dice
1.25 cups beef broth
3 T hoisin
2 T soy sauce
2 T plum sauce
1/4 cup cornstarch
zest of one orange
juice of half an orange
1/4 cup vegetable oil

Directions

Steam broccoli; set aside.

Mix broth, hoisin, soy sauce, plum sauce, 1 T of the cornstarch, and orange zest.

Slice beef into bite-sized pieces and mix with remaining 3 T of cornstarch. Heat vegetable oil over medium-high heat and saute beef for 1-2 minutes a side; set aside.

Pour broth mixture into saute pan, then add beef and pepper and simmer until heated through. Add broccoli and orange juice and mix to coat. Serve over rice or noodles.

Potsticker Soup

Ingredients

64 oz chicken broth
1 2-inch piece of ginger, peeled and thinly sliced
1 bag frozen dumplings/potstickers/gyoza
2 medium carrots, halved crosswise and sliced
1 package shiitake mushrooms, stemmed and sliced
1 bag frozen shelled edamame, thawed
1 bunch watercress
1 T soy sauce
4 scallions, sliced

Directions

In a soup pot, bring broth and ginger to a boil. Add potstickers and carrots and simmer until just tender, 8-10 minutes. Add the mushrooms and edamame and simmer until heated through, about 2 minutes. Stir in the watercress, soy sauce, and 1/2 teaspoon Kosher salt. Sprinkle with scallions.

Turkey & Wild Rice Soup

Ingredients 

2/3 cup wild rice 

2 cups water 

6 T butter or oil 

1/2 cup chopped onion 

1/2 cup chopped celery 

4 cups turkey or chicken broth 

1/2 cup grated carrot 

2 cups cooked chopped turkey 

1 T kosher salt 

1/2 t ground pepper  

Directions 

Cook wild rice in rice cooker. Melt butter over medium heat. Saute celery and onion for ~5 minutes. Pour in broth. Stir in carrot and bring to a simmer, stirring frequently. Stir in rice and turkey and simmer for ~2 minutes to heat through. Best made ahead so flavours can meld throughout the day.