Thank you for stopping by the Heston Family Menu.
Being a mother, wife, and a full time student keeps me very busy. I have decided that I am going to make the month of April easy for me. Coming home at 6:00 at night and cooking isn't what I consider fun. April is crockpot meals :) Please visit the April post. My meals are converted to Gluten Free. All of my pasta, sauces, meats are all gluten free.
Hello, Hawaii? Delicious called and
wants its chicken recipe back. Or something like that. Anyhow: suffice to
say this one was a hit. Juicy and sweet and bursting with flavour, this one
will become a family ‘classic’ for sure.
with sour cream, salsa and grated cheese, if desired
I was looking forward to this meal
most of all; maybe that’s what made it so disappointing. It might be worth
making again, with a few changes. For instance, I would add the corn only at
the end, maybe for the last 15 minutes or so and just to heat it through. I’d
also add more heat to it; maybe some chill powder or cayenne pepper.
large green onions, sliced diagonally into 1/2 inch pieces
cup soy sauce
cup brown sugar
teaspoon minced fresh ginger root (I used powdered)
cup hoisin sauce
flank steak and cornstarch into a resealable plastic bag. Shake the bag to
evenly coat the flank steak with the cornstarch. Allow to steak rest for
olive oil in a large skillet over medium-high heat. Cook and stir steak
until evenly browned, 2 to 4 minutes.
all ingredients in a Ziploc bag.
on Low setting for 4-6 hours.
over rice or rice vermicelli.
We loved this recipe! The beef was
melt-in-your-mouth tender and had a pretty authentic Chinese takeout flavour.
Served with steamed broccoli it was a real treat. This is definitely a recipe
we will repeat ***I do not own this recipe, I found on pinterest***