Home This Friday Menu is a little different then most! November 8, 2013 Happy Happy Friday everyone!! Awww yes, the weekend is here. What are your weekend cooking plans? Maybe some Asian food? This Friday’s Menu has a little change to it. This time I decided to throw in a different cuisine. One of my favorites, Asian fusion Stir Fry. Friday Menu Appetizer: Avocado & Lime Salad Main: Orange & Ginger Beef Stir Fry Dessert: Mango parfait Avocado & Lime Salad Recipe Ingredients: 2 avocados 3 tablespoons of fresh lime juice 1 garlic clove 2 tablespoons of extra virgin olive oil Salt & pepper Directions: 1. Remove the pit from the avocados. 2. Slice the avocados. Plate on a platter. 3. Whisk together the lime juice, garlic, and olive oil. Add seasoning. 4. Pour dressing over the avocados. Orange & Ginger Beef Stir Fry Recipe Ingredients: 3/4 cup of orange juice 3 tablespoons of soy sauce 2 teaspoons of grated ginger 1 teaspoon of garlic powder A pinch of red pepper flakes 1 pound of beef sirloin steak cut into thin strips 1 tablespoon of sesame oil 1 tablespoon of honey 1 teaspoon of cornstarch 1 zucchini diced 1 bunch of broccoli diced 1 bunch of scallions diced Directions: 1. Mix the orange juice, soy sauce, grated ginger, and garlic powder in a medium bowl. Whisk to combine. 2. Place the beef in a large plastic bag and add 1/4 cup of the sauce and chill in a refrigerator for 15 minutes. 3. Heat a saucepan on medium high heat. 4. Add the prepared beef to the pan. Cook the beef for about 3 to 4 minutes. 5. Add in the prepared vegetables. Sauté the vegetables for about 4 minutes. 6. Mix the rest of the sauce with cornstarch and honey and whisk. 7. Stir the sauce into the skillet. Bring the sauce to a boil for about one minute. 8. Add in the beef and cook until the beef is done. Mango Parfait Recipe Ingredients: 1 1/2 cups plain Greek yogurt 1/2 cup pineapple(chopped) 1/4 cup mango (chopped) 1/4 cup toasted coconut 1 tsp of coconut rum Directions: In a pie dish, begin layering pineapple and mango slices. Combine the Greek yogurt with 1 tsp of coconut rum. Layer half the yogurt over the fruit and then repeat the layers. Chill in the refrigerator for about 35 minutes. Kali Orexi!! Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous Featured Recipe Thursday Newer Happy Saturday & Saturday's Food For Thought Is Here!! You May Also Like Back To My Roots Cookbook Released On Amazon March 8, 2016 Blueberry Vanilla Smoothie May 27, 2016 Swimming With Hope Blog & Sponsor March 16, 2018 Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.