Federal officer is familiar with how vehicles can be used as weapons.

by Matt Margolis, PJ Media: Independent journalist Nick Shirley’s back at it, and his second Minnesota fraud video packs the same explosive punch as the first. That original 42-minute bombshell ripped the lid off Somali-run daycares that are raking in millions from taxpayers while sitting empty, while the Walz administration did nothing to stop it. TRUTH […]

by Chris Menahan, Information Liberation: The US sanctioned Venezuelan state-owned oil company Citgo into bankruptcy, forced its sale to Zionist billionaire Paul Singer for about $6 billion two months ago, and then captured Venezuelan President Nicolas Maduro to “take over” the country. This comes after the US banned TikTok and forced its sale to a consortium […]

from Alex Christoforou: TRUTH LIVES on at https://sgtreport.tv/

This beef and broccoli stir fry is for all the times my family craves takeout, but healthier and tastier. It’s fast, satisfying, and always a hit. I love how this Beef and Broccoli Stir Fry brings big flavor with just a handful of pantry staples. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Beef and Broccoli Stir FryVideo: Watch Us Make This RecipeBeef and Broccoli Stir Fry RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Beef and Broccoli Stir Fry when I need a healthy and delicious 30 minute meal. Here’s what makes it stand out: Balanced Flavor: The sauce is the heart of this dish – savory from Tamari, a little sweet from mirin, and just the right amount of tang from rice vinegar. It’s that same deep, satisfying flavor you’ll find in our Mongolian Beef Recipe. Tender Beef Every Time: Thinly slicing the sirloin across the grain keeps it tender and juicy. Crisp, Bright Broccoli: The broccoli stays vibrant and just tender, adding a fresh crunch that balances the beef. If you like a bit of char, let it sit in the pan a little longer. Quick and Weeknight-Friendly: From start to finish, this meal comes together in about 30 minutes. It’s perfect for busy nights when you want something homemade but don’t have hours to cook, much like our 30-Minute Beef Teriyaki. Perfect with Rice or Noodles: This stir fry is great over jasmine rice, brown rice, or lo mein noodles. Key Recipe Ingredients Beef Broth – Forms the base of the sauce and adds savory depth. You can use chicken broth if that’s what you have on hand. Tamari Soy Sauce – Provides rich, salty flavor with a clean finish. It’s a is a much purer soy sauce with no fillers and is naturally gluten-free. Regular or low-sodium soy sauce works as a substitute. Japanese Rice Wine (Mirin) – Adds a subtle sweetness and brightness that balances the savory elements. The variety you’ll find in most major grocery stores contains very low to no amounts of alcohol and provides a bright touch to the food it seasons. Asian Seasoned Rice Vinegar – Brings gentle tang and a touch of sweetness to round out the sauce. It’s now readily available in most major grocery stores. Oyster Sauce – Gives the dish its signature umami flavor and glossy finish. Hoisin sauce can be used in a pinch, though the taste will be slightly sweeter. Cornstarch – Thickens the sauce so it clings nicely to the beef and broccoli. Make sure it’s fully dissolved before cooking. Fresh Broccoli Florets – Provide crunch, color, and freshness. Frozen broccoli can work if thawed and patted dry first. Sirloin Steak – Tender and flavorful when sliced thinly across the grain. Flank or skirt steak are good alternatives. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually use sirloin, but flank steak or skirt steak work great too. You can also swap in chicken, shrimp, or tofu for a different take. Veggie Swaps: I like to toss in bell peppers, snap peas, or mushrooms when I have them. They add color and extra crunch to the stir fry. Sauce Tweaks: If you like it sweeter, stir in a teaspoon of honey or brown sugar. For more heat, add extra red pepper flakes or a drizzle of chili oil. Step-By-Step Recipe Instructions Whisk together sauce ingredients and set aside. Sauté garlic and onion in oil until fragrant. Add broccoli and cook until just tender, then set aside. Heat oil, pat beef dry, and sear in a single layer. Let it brown for 3 minutes. Return broccoli to pan and pour sauce. Stir to coat. Cook for 1 minute more. Add red pepper flakes, and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Sauce Early: Whisk the sauce ingredients together up to two days in advance. Store it in a sealed jar or container in the fridge. Give it a quick shake before using to make sure the cornstarch is well mixed. Slice the Beef Ahead: Slice the sirloin thinly across the grain and keep it in an airtight container in the refrigerator for up to 24 hours. This makes cooking night fast and stress-free. This Beef and Broccoli Stir Fry is my answer to a quick, wholesome dinner that doesn’t skimp on flavor. What To Serve with Beef and Broccoli Stir Fry Side Dishes This Beef and Broccoli Stir Fry is perfect with a simple rice or noodle side. We love serving it with Instant Pot Brown Rice or Easy Fried Rice for that classic takeout-style combo. It’s also delicious with Lo Mein Noodles or a scoop of Asian Sticky Rice to soak up the flavorful sauce. For an extra veggie boost, try it alongside Perfect Air Fryer Broccoli Recipe. Salads This delicious stir fry already includes broccoli but we love serving it with other veggie favorites like our Crunchy Asian Cabbage Ramen Salad or Asian Rice Salad. Video: Watch Us Make This Recipe Print Beef and Broccoli Stir Fry This Beef and Broccoli Stir Fry is tender, flavorful, and healthy. This family favorite is perfect for busy weeknights. Course MainCuisine AsianDiet Gluten Free, Low LactoseMethod Stovetop Prep Time 20 minutes minutesCook Time 7 minutes minutesTotal Time 27 minutes minutes Servings 6 Calories 364kcal Author Amy Dong IngredientsFor the Sauce:½ cup beef broth regular strength3 tablespoons Tamari soy sauce3 tablespoons Japanese rice wine mirin3 tablespoons Asian rice vinegar seasoned rice vinegar3 tablespoons oyster sauce2 teaspoons cornstarch1 teaspoon ground gingerFor the Stir Fry:5 tablespoons olive oil divided6 cloves fresh garlic chopped1 small onion chopped3 cups fresh broccoli florets1 – 1 ½ pounds sirloin steak sliced across the grain into very thin, bite-sized pieces¼ – ½ teaspoon red pepper flakes crushed, optional InstructionsIn a bowl, combine all Sauce ingredients. Use hand whisk to be sure cornstarch is fully dissolved into the sauce mixture (any bit of undissolved cornstarch will cause gummy lumps in dish.) Set sauce aside. In a large, deep pan, add 3 TB olive oil over medium-high heat until oil is hot. Add garlic and onion, stirring 2 minutes until fragrant and translucent. Add broccoli florets, cooking about 2 minutes or just until just tender. Transfer vegetable mixture into a dish and set aside.Add 2 TB olive oil into the now-empty pan, over medium high heat. Meanwhile, pat-dry all pieces of sliced sirloin steak to remove any excess moisture. Once oil is hot, add beef in a single layer in to the pan. Let beef brown, uninterrupted, for 3 minutes for bottom to brown. Once bottom of beef slices are browned, give it a good stir. Add back the cooked broccoli/garlic mixture and the sauce you prepared. Stir to incorporate well and continue to cook for another minute. Taste and add red pepper flakes, if desired. Video Notes Tamari soy sauce, mirin, seasoned rice vinegar, and oyster sauce are usually found in the Asian aisles of most major grocery stores these days. Slice the beef thinly across the grain. This keeps the meat tender and helps it cook quickly without becoming tough. Pat the beef dry before searing. Removing excess moisture ensures a nice brown crust instead of steaming the meat. Use high heat for stir-frying. A hot pan helps the beef sear fast and keeps the broccoli crisp and bright. Don’t overcrowd the pan. Cook the beef in a single layer so it browns evenly and develops good flavor. Dissolve the cornstarch completely in the sauce before cooking. This prevents lumps and gives you a smooth, glossy finish. If you prefer a bit of char for the broccoli, let florets brown and flip only occasionally, without stirring too much. This recipe is part of our Healthy Takeout Recipes Collection. We love serving this easy stir fry with fluffy Instant Pot Jasmine Rice or Instant Pot Brown Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 364kcal | Carbohydrates: 8.2g | Protein: 19.7g | Fat: 28.4g | Saturated Fat: 4.8g | Cholesterol: 52.4mg | Sodium: 925mg | Fiber: 1.8g | Sugar: 2.2g Frequently Asked Questions Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works fine. Thaw it first and pat it dry before cooking so it doesn’t release too much water into the pan. Fresh broccoli will stay a bit crisper, but frozen is a great time-saver. How can I make the sauce thicker or thinner? For a thicker sauce, add an extra half teaspoon of cornstarch to the mixture before cooking. For a thinner consistency, reduce the cornstarch slightly or add a splash of broth at the end. How long does it keep? Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating. More to Cook and Eat 30-Minute Asian Orange Beef – This delectable Orange Beef comes together in just 30 minutes! It’s healthy, simple, and delicious. So tender, even little ones love this dish. JapChae Recipe (Korean Stir Fry Noodles) – This Japchae (Jap Chae) Recipe is scrumptious! It’s full of flavor, savory, and super addictive. The most popular dish at any potluck! Shrimp Stir Fry (Szechuan) – Sweet, savory, and slightly spicy, this easy Szechuan shrimp stir fry recipe is quick to make and even tastier than your favorite takeout! Miso Glazed Salmon – This simple salmon recipe uses a Miso glaze full of bold, Asian flavors and healthy probiotics for a taste that will have you cleaning your plate. The best part is that it’s ready in under 20-minutes!

I’ve been making this Asian baked salmon ever since a chef friend introduced me to it. 10 years ago. It takes only a handful of ingredients, 15 minutes in the oven, and is delicious for any weeknight meal. This Asian Baked Salmon is my answer to busy nights when I still want something homemade. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Asian Baked SalmonVideo: Watch Us Make This RecipeAsian Baked Salmon RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Asian Baked Salmon whenever I need an easy and healthy sheet pan dinner the entire family will enjoy. Here’s what makes it so special: Bold, Balanced Flavor: The soy sauce, honey, and sesame oil create the perfect mix of savory and sweet. It’s that same kind of flavor harmony you’ll find in our Miso Glazed Salmon. Perfectly Tender Texture: Marinating the salmon overnight makes it incredibly tender. It stays juicy inside while the top caramelizes beautifully under the broiler. Quick and Simple: Once marinated, this recipe comes together fast. Just 15 minutes in the oven and a quick broil at the end – it’s dinner made easy. Prep-Ahead Friendly: I love that I can mix the marinade the night before and let the salmon soak up all that flavor. The next day, it goes straight from the fridge to the oven with zero stress. Versatile and Crowd-Pleasing: This salmon pairs with rice, noodles, or a crisp salad. It’s a dish that works for any occasion, just like our Teriyaki Salmon. Key Recipe Ingredients Salmon Fillet – A whole 2 ½-pound piece with the skin on helps keep the fish moist and flavorful while baking. Skinless salmon also works; just line your pan with parchment or foil to prevent sticking. Asian Rice Vinegar – Adds a light tang that balances the sweetness of the honey and the saltiness of the soy sauce. Regular rice vinegar or apple cider vinegar can be used if needed. Soy Sauce – Brings deep umami flavor and saltiness to the marinade. Regular-strength soy sauce is best, but low-sodium soy sauce works if you prefer a lighter salt level. Honey – Adds natural sweetness and helps the salmon caramelize beautifully under the broiler. Asian Sesame Oil – Gives the marinade a nutty aroma and rich depth. Toasted sesame oil provides the best flavor, but any sesame oil will work. Garlic – Six minced cloves add bold, savory flavor that infuses the fish as it marinates. Pre-minced garlic from a jar can be used for convenience. Fresh Ginger – A teaspoon of grated ginger adds warmth and brightness to the dish. Ground ginger can be used if fresh isn’t available, though the flavor will be milder. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually make this with salmon, but the marinade works just as well with cod, halibut, or even shrimp. Just adjust the cooking time since thinner fish cooks faster. Marinade Tweaks: You can swap honey for maple syrup or brown sugar if that’s what you have. Add a splash of orange juice or a pinch of red pepper flakes for a little extra brightness or heat. Add-Ons: Sprinkle toasted sesame seeds or chopped cilantro over the top before serving. A few slices of fresh lime or lemon on the side add a nice fresh touch. Step-By-Step Recipe Instructions Whisk together marinade ingredients and chill. Pat salmon dry and place skin-side up in dish. Pour marinade over salmon to completely coat it. Cover and chill several hours or overnight. Transfer salmon skin-side down to baking sheet and spoon marinade on top. Bake at 350°F for 10–15 minutes. Broil 5 minutes until browned, then rest briefly before serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep Aromatics Ahead: As a general time saver, always have chopped garlic and freshly grated ginger separated into small airtight zipper bags. Label them so you know what’s what. These can keep for quite a long time in the freezer. Then whenever any recipe calls for garlic or ginger, you’re ready. Pre-Mix Marinade: Mix together the marinade sauce up to days ahead of time. As long as you keep it covered and chilled, it stays fresh for days. Marinate Overnight: For the best flavor, let the salmon soak in the marinade overnight. The longer it sits, the deeper the flavor gets. When you’re ready to cook, just transfer it to a baking sheet and pop it in the oven. This Asian Baked Salmon is one of those recipes that proves simple can be delicious. What To Serve with Asian Baked Salmon Side Dishes This Asian Baked Salmon goes perfectly with a bowl of Asian Sticky Rice or fluffy Instant Pot Jasmine Rice. The rice soaks up the flavorful marinade beautifully. For something with crunch, we love serving it alongside Crunchy Asian Cabbage Ramen Salad. And if you’re planning a family-style dinner, add a few Potstickers (Asian Dumplings) to round out the meal. Salads A cool, crisp Asian Cucumber Salad is the perfect refreshing side to balance the rich, savory salmon. We also like pairing this dish with Asian Rice Salad or Chopped Asian Chicken Salad with Sesame Ginger Dressing for a colorful, hearty spread. For picnics or potlucks, Asian Pasta Salad with Sesame Ginger Dressing is another great option. Video: Watch Us Make This Recipe Print Asian Baked Salmon This Asian Salmon Recipe is tender, flavorful, and only takes 15 minutes to cook. Asian Baked Salmon is the perfect weeknight meal to feel great about. Course Main DishCuisine Asian AmericanDiet Gluten Free, Low LactoseMethod baking Prep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutes Servings 6 Calories 245kcal Author Amy Dong Ingredients2 ½ pounds salmon fillet whole, with skin on bottom*For the Marinade4 tablespoons Asian rice vinegar4 tablespoons soy sauce regular strength 3 tablespoons pure honey2 tablespoons Asian sesame oil6 cloves garlic minced1 teaspoon freshly grated ginger¼ teaspoon freshly ground black pepper2 stalks green onions thinly sliced InstructionsIn a bowl, combine Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use. Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large baking dish, skin-side up. Slowly pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight – at minimum, marinate for several hours.Transfer salmon to a large rimmed baking sheet, skin-side down. Evenly distribute marinade over salmon. Let rest at room temperature while you preheat oven to 350F, with rack on middle position. Bake 10 minutes; if your salmon is extra thick or very cold, you may need to bake an additional 3-5 minutes. Remove the salmon from oven, move rack to upper position. Broil salmon on high for about 5 minutes; watch carefully and immediately remove salmon once it achieves a nice browning. Let rest at room temperature a few minutes before serving. Video Notes If you can’t find salmon with skin on, you can use a skinless salmon fillet; bake on either parchment paper or foil lined sheet pan to prevent sticking. You can slice raw salmon into even fillets before marinading, if desired. The longer the marinade time, the more flavorful your salmon will be. As salmon rests after removing from oven, it will continue to cook a bit. Salmon is most tender when it’s just barley cooked through, so take care not to overcook it.  This recipe is part of our Healthy Fish and Seafood Recipes Collection. We love serving this healthy salmon meal with Instant Pot Brown Rice and Chopped Asian Salad.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 245kcal | Carbohydrates: 6.5g | Protein: 32.4g | Fat: 10.2g | Saturated Fat: 1.7g | Cholesterol: 72.4mg | Sodium: 329mg | Fiber: 0.2g | Sugar: 4.9g Frequently Asked Questions Do you bake salmon covered or uncovered? In order to achieve good caramelization on top of the salmon, bake it uncovered. If you cover it, it will more likely appear steamed. What’s the best temperature to cook salmon? Some recipes ask for higher oven temperatures, but we’ve found best results baking at 350F on the middle rack. With just 10-15 minutes’ cook time, a whole salmon fillet should be just-cooked through in the center, with nice color on top. Note that you’ll broil the salmon for a few minutes at the end, for exterior browning. How do you reheat cooked salmon? It’s easy to overdo it when reheating any fish, resulting in an overcooked dish the next day. We recommend a low-slow reheating method that prevents drying out: brush salmon with a bit of olive oil or butter, cover loosely with foil, and reheat at 275F in the oven for about 15 minutes. How long does it keep? Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in a 275°F oven, covered with foil, until warmed through. You can also enjoy it cold over salad or rice bowls. More to Cook and Eat Honey Glazed Salmon – This Honey Glazed Salmon is full of flavor and super tender, with a beautiful exterior. It’s done in less than 30 minutes. Easy Lemon Butter Fish in 20 Minutes – This Easy Lemon Butter Fish only takes 15 minutes. Flaky, tender, delicious. Pair this easy fish recipe with rice/vegetables for a healthy dinner tonight. Pan Seared Halibut – Light, flaky, and buttery, this pan seared halibut recipe is both delicious and healthy. It’s a 20 minute weeknight dinner sure to impress! Fish with Black Bean Sauce – Fish with Black Bean sauce is a staple of authentic Chinese restaurant menus. Make your own healthy and flavorful version at home.

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