I don’t make Asian food that often at home, but I really do love it. I recently had a real craving for sweet and sour something– whether it be seafood, beef or chicken. Many of the recipes I found used ketchup for the sauce (which I’m not a huge fan of when it comes to cooking with it) and other prepared sauces for the ‘sweet and sour’ part. Instead, I tested my own version of a homemade sweet and sour combination that worked really well, especially with the new grass-fed, grass-finished Angus beef stew cubes from Crescent Foods (shown below). As with their chicken products, the beef has no antibiotics or hormones in it. You can imagine the taste, and as for the recipe, the result was delicious and easy- I hope you’ll try it, too.
The ingredients I used are fairly simple and can be found in just about any grocery store international aisle: cane sugar, pineapple vinegar (or any fruity vinegar), tomato sauce, sesame oil or toasted sesame oil (or a combination of the two).
I also used some greens from my garden: kale, spinach, celery and Swiss chard. You can use just one of these, if you like.
If I had to choose just one, it would be kale- it’s thicker than spinach and tends to hold onto the meat a little better, if that’s all the greens you’re using.
But the Swiss chard does add some nice color when using the stems.
I also added carrots- shredded, but also the leftover chunky parts, as nothing is wasted. Garlic, too. Of course.
The new grass fed-grass finished beef cubes from Crescent is a nice surprise. The company is known for their superb, high-quality chicken products, so the beef was a must-try in this case. They’re making my life a whole lot easier by offering beef!
After everything is chopped, the larger parts plus the onion and garlic get sautéd in the sesame oil. You can use a wok or Dutch oven to do this.
I added ground ginger for added spice because I didn’t have fresh on hand. Either one works and freshly chopped is always preferable- to me, anyway.
Use high heat once those ingredients are in the pot.
Add the beef cubes. These looked fabulous.
And the tomato sauce, vinegar, sugar and corn starch.
Then the greens and shredded carrots, basically the thin stuff.
Now we’re seeing more color, which is always nice when you’re about to eat the dish soon after cooking it. Makes it so much more appealing.
Then you’ll need to cover it, reduce the heat and let the beef cook. The greens will actually add moisture to the meat, making it nice and soft after about 25 minutes. I like to serve it over rice or noodles, but I could it all by itself, too.
*UPDATE* this giveaway is now closed. The winner is Madiha. Please contact us as soon as possible with your mailing address. Thanks, everyone!
About the Giveaway:
To make this dish even easier and more fun to make, Crescent Foods is giving away a NorPro 14″ 10 Piece Wok Set to ONE randomly-selected winner. With it you’ll have everything you need to make stir-fry night a fun adventure with your family or friends! Made of durable carbon steel, this wok will help you cook your stir-fried veggies, rice and meats to perfection. Includes a lid to help steam your dishes and cooking chopsticks, a turner, and a ladle to accommodate a variety of dishes and cooking styles. Also includes a reversible burner ring, tempura rack, dining chopsticks, wire steaming rack, and recipe book. Hand washing recommended. Wok measures 14in/35.5cm in diameter.
USD value: $ 79.00. Open to those with a US mailing address only.
To enter, please leave a comment below telling us what your favorite Asian dish is and would you cook it in a wok? Entrants must also follow Crescent Foods on Twitter OR like them on Facebook to be eligible to win. www.facebook.com/crescentfoods and www.twitter.com/crescentfoods
Please read the Official MHK Giveaway Guidelines before entering, as leaving a comment indicates you have done so and understand the terms. Giveaway ends on June 26, 2014 at 12:01 am CST.
Crescent Foods is the leading provider in All Natural Premium Chicken & Grass-fed, Grass-finished Angus Beef products. We believe in the highest stands of quality including humane handling, pure feed, and no antibiotics or hormones administered in our products. Please visit www.crescenthalal.com for more information.
- 2 tablespoons toasted sesame oil + more for finishing
- 1 pound Angus beef stew cubes or strips (Crescent brand is dhabiha halal and grass fed)
- 2 tablespoons red onion, minced
- 2 tablespoons scallions, diced
- 4 tablespoons garlic, minced
- 2 tablespoons ginger powder or fresh minced ginger
- 2 teaspoons sea salt + more, if desired
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup + 1 tablespoon pineapple vinegar or any fruit-derived vinegar
- 1/4 cup + 1 tablespoon cane sugar
- 1 tablespoon corn starch
- 1 cup kale, chopped
- 1/2 cup Swiss chard stems and leaves, chopped (reserve leaves for end of recipe)
- 1/2 cup spinach stems and leaves, chopped
- 1 stalk celery, stem and leaves, chopped
- 1/2 cup tomato sauce
- 2 carrots, shredded (plus the leftover chunky parts)
- Heat the sesame oil in a large Dutch oven or wok, watching carefully as not to burn it.
- Add the red onion, scallions and the chopped stems of the Swiss chard, spinach, celery and carrot chunks, sautéing until soft. Add the garlic, ginger, salt and pepper. Stir often so as not to burn the garlic.
- Add the beef cubes and gently brown on each side.
- Pour in the vinegar, then add the sugar and cornstarch. Stir swiftly so that the mixture begins to thicken. Add the tomato sauce and combine it thoroughly. Add more sesame oil at any point in which the ingredients seem to dry out.
- Add the leaves of the Swiss chard, Spinach and kale. Stir to combine then reduce the heat and cover the pan.
- Let cook on low, for about 25 minutes, or until meat has softened and is cooked thoroughly.Finish with a few drops of toasted sesame oil, if desired.
- Serve immediately over steamed rice or Asian noodles.
*Disclaimer- I received samples of Crescent beef, however the opinions expressed about the product and recipe developed with it are my own.