Careme Recipes

Ingredients

• Kroger® Beef Shaved Steak 10–12 oz $7.49 (sale)
• Broccolini 1 bunch (about 8–10 oz), cut into 2-inch pieces $4.49
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Garlic 3 cloves, minced $1.50 each
• Shallots 1 small, thinly sliced $4.49/lb
• Neutral oil (canola/avocado) 2 tbsp, divided
• Soy sauce 3 tbsp
• Oyster sauce (optional but great) 1 tbsp
• Rice vinegar or black vinegar 1 tbsp
• Sugar or honey 1 tsp
• Cornstarch 2 tsp (plus 1 tsp for beef, optional)
• Water or broth 1/3 cup
• Toasted sesame oil (optional) 1 tsp
• Red pepper flakes (optional) Pinch

Instructions

1. Prep sauce: whisk soy sauce, oyster sauce (if using), vinegar, sugar, 1/3 cup water/broth, and 2 tsp cornstarch until smooth. Set aside.
2. (Optional) Velvet the beef: toss shaved steak with 1 tsp cornstarch and 1 tsp oil; this helps it stay tender.
3. Blanch broccolini (stove): bring a small pot of water to a boil; boil broccolini 60 seconds, then drain well. (Or skip and stir-fry longer.)
4. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp oil.
5. Sear beef quickly in 2 batches: 30–60 seconds per side just to brown. Remove to a plate.
6. Add remaining 1 tbsp oil. Stir-fry shallot 20 seconds, then add garlic and ginger and stir 10–15 seconds (don’t burn).
7. Add broccolini; toss 30 seconds. Return beef to pan.
8. Stir sauce again (cornstarch settles) and pour in. Toss constantly 45–90 seconds until glossy and thickened.
9. Finish with sesame oil and chili if using. Serve immediately (great over rice or noodles).

Ingredients

• Shrimp Raw White P&D Large 31/40 Count (Farm Raised Previously Frozen) 12 oz, thawed and patted dry $7.99/lb (sale)
• Organic Baby Bok Choy 10–12 oz, halved or quartered $3.99/lb
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Kroger® Peeled Garlic 2 cloves, minced $3.69
• Green Onions 2, sliced $1.50
• Fresh Organic Limes - Each 1 lime (1 1/2 tbsp juice) $1.29 each
• Neutral oil 2 tbsp, divided
• Soy sauce 2 1/2 tbsp
• Rice vinegar 1 tbsp
• Sugar 1 tsp
• Cornstarch 1 1/2 tsp
• Water 1/4 cup
• White pepper or black pepper To taste

Instructions

1. Make sauce: whisk soy sauce, vinegar, lime juice, sugar, water, and cornstarch until smooth.
2. Heat wok/skillet over high heat. Add 1 tbsp oil.
3. Add shrimp in a single layer; cook 60–90 seconds until just turning pink. Flip 30–60 seconds. Remove to plate (slightly underdone is fine).
4. Add remaining 1 tbsp oil. Add garlic + ginger; stir 10–15 seconds.
5. Add bok choy (cut-side down if halved). Stir-fry 2–3 minutes until stems are crisp-tender and leaves wilt.
6. Return shrimp and any juices. Pour in sauce (re-whisk first). Toss 30–60 seconds until glossy and shrimp are cooked through.
7. Finish with sliced green onions and pepper. Serve hot.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz, thinly sliced (or cut into matchsticks) $2.99/lb (sale)
• Green Savoy Cabbage 10–12 oz, thinly sliced $2.69/lb
• Carrots 1 medium (about 4 oz), julienned $1.69/lb
• Shallots 1 small, sliced $4.49/lb
• Garlic 2 cloves, minced $1.50 each
• Ginger Root 1 tbsp grated $4.99/lb
• Neutral oil 2 1/2 tbsp, divided
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Sugar or honey 1 1/2 tsp
• Cornstarch 2 tsp
• Water or broth 1/3 cup
• Toasted sesame oil (optional) 1 tsp
• Chili flakes (optional) Pinch

Instructions

1. Make sauce: whisk soy sauce, vinegar, sugar, water/broth, and cornstarch until smooth. Set aside.
2. Slice pork thin (freeze 10 minutes to make slicing easier).
3. Heat wok/skillet over high heat. Add 1 1/2 tbsp oil.
4. Stir-fry pork 2–3 minutes until mostly cooked and browned at edges. Remove to plate.
5. Add remaining 1 tbsp oil. Add shallot, garlic, and ginger; stir 15–20 seconds.
6. Add cabbage + carrots; stir-fry 3–5 minutes until cabbage is wilted but still a bit crisp.
7. Return pork. Re-whisk sauce and pour in. Toss 45–90 seconds until thick and glossy.
8. Finish with sesame oil and chili if using. Serve immediately.