Beef and Broccoli



  • 4 servings white rice
  • 4 servings Gardein beefless strips
  • 1 head of broccoli, cut into florets
  • 1 clove of garlic, minced
  • 1/3 cup oyster sauce
  • 1/3 cup sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add garlic and beefless strips and sauté until softened. Add water to the skillet in order to prevent beefless strips from sticking to the pan.
  3. Bring about an inch of water to boil in a small sauce pot. Put broccoli in a steamer basket, place in basket in pot, and cover. Steam for 4 to 5 minutes.
  4. In a small bowl, mix together oyster sauce, cooking sherry, soy sauce, sesame oil, brown sugar and corn starch. Add sauce to skillet and cook until sauce starts to thicken.
  5. Serve beef and broccoli over rice and enjoy.

Mushroom and Asparagus Penne



  • 4 servings penne pasta
  • asparagus, cut into 1-inch pieces
  • garlic, minced
  • baby portobello mushrooms
  • 2 tablespoons olive oil
  • parmesan cheese
  • salt
  • black pepper


  1. Prepare pasta according to package directions.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add garlic, asparagus, and mushrooms and cook until tender.
  3. Combine cooked pasta and vegetables in a 9-inch x 13-inch pan. Top with parmesan cheese, salt, and black pepper to taste and broil in oven for 3-4 minutes.
  4. Serve and enjoy!

Adapted from Yummly.

Curry Udon



  • 2 dashi packets
  • 6 cups water
  • 4 servings udon noodles
  • 1 potato, cubed
  • 1 carrot, julienned
  • 1 onion, julienned
  • green onions, chopped
  • 4 Golden Curry cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon sake


  1. Prepare noodles according to package directions.
  2. Bring water to a boil in a large pot. Boil potato cubes for 15 minutes.
  3. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets and reduce heat to medium-low. Add curry cubes and stir until dissolved into the broth. Add soy sauce and sake.
  4. Head olive oil in a large skillet. Sauté onion and carrot for 15 minutes.

Based on Just One Cookbook’s Curry Udon recipe and Japan Centre Curry Udon Noodles recipe.