Sunday, August 30, 2009

Pepper Steak

Pepper Steak



2 pounds pepper steak strips
1 tablespoon cornstarch
2 tablespoons cold water
3 tablespoons honey
3 tablespoons olive oil, divided
1 tablespoon prepared crushed garlic
1/2 teaspoon ginger
1/4 cup soy sauce
1 whole green bell pepper, seeded, veins removed, thinly sliced
1 whole red bell pepper, seeded, veins removed, thinly sliced
2 large onions, thinly sliced
1 package Jasmine Rice, prepared according to package directions


1.    Rinse pepper steak, pat dry and place in a large bowl

2.    In a small bowl, blend cornstarch with cold water until smooth. Pour over steak

3.    Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside

4.    Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.

5.    Reduce heat to medium, cook 10 to 15 minutes longer or until vegetables are softened.

6.    In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.

7.    In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine Rice if Desired.

Monday, August 10, 2009

Bissli Chicken

Bissli chicken


Chicken Breast
Duck Sauce
2 bags BBQ flavored Bissli, crushed
2 bags onion ring flavored Bissli, crushed


1.    mix the bissli flavors together in a bowl

2.    pour some duck sauce in another bowl

3.    dip chicken in duck sauce then cover with crushed bissli

4.    place in aluminum pan and bake at 350 for about 35 minutes or a bit longer until desired crunchiness is achieved. 

Enjoy, this taste really yummy!

It’s really easy to make, I use chicken cutlets and Super Snacks, instead of Bissli, because Bissli is hard to find in supermarkets.