Tuesday, February 8, 2011

Stir Fry Beef and Broccoli

I have wanted to try a beef and broccoli stir fry recipe for a while. While I am not normally a big fan of steak, I love the tender beef in the stir fry at our local Chinese restaurant.

After looking at many recipes I found this from Betty Crocker.  I adapted it to marinate the meat to make it sure it was tender and added some ingredients. I also omitted the carrots and added green onions and garlic to the stir fry.

I loved how it turned out. The beef was very flavorful and very tender. I definitely recommend marinating the beef flank overnight. 



1/2 to 3/4 pound Beef Flank Steak, cut into thin slices
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar


⅓ cup Hoisin Sauce
⅓ cup Water
1 Tbsp Cornstarch
1 tsp Hot Sauce
1 tsp Sesame Oil


2 Tbsp Peanut Or Vegetable Oil
2 cups Fresh Small Broccoli Florets
3-4 Chopped Green Onions
3 cloves Minced Garlic
2 Tbsp Water
½ cup Cashew Halves, if desired


In medium bowl, mix beef, soy sauce and rice vinegar. Marinade beef for several hours or overnight. A Ziploc bag works well to marinate the meat.

In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.

To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli, green onions and garlic; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli is crisp-tender.

Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

Sunday, February 6, 2011

Super Bowl food

Super Bowl Sunday; one of my favorite days of the year. :-)

This year, however, no team I have cheered for has managed to win. Starting with the Vikings and all the way through the playoffs I have been a regular jinx.
But there is always food.

 California roll sushi from our local grocery store. I had this particular munchie to myself.

Nachos; a classic Super Bowl appetizer. I started with Chili and Lime flavored chips and layered with Mexican blend cheese, taco meat, green and black olives and green onions. On the side is sour cream and Wholly Guacamole the spicy variety. First time I had tried the spicy variety and it is very good!

Margaritaville shrimp followed the nachos. We tried the Volcano shrimp. Imagine a jalapeno popper with shrimp. Tasty!
Beer is excellent with Super Bowl food. I thought I would mention that. 

I would say my ice cream with cashews and caramel sauce followed the rest of food, but it was my afternoon snack.  I love chocolate over ice cream, but over the summer I became a real fan of cashews and caramel together.

Back to the game......

Saturday, February 5, 2011

Broccoli Pie

Broccoli pie is one of my favorite sides. It is really delicious, pairs well with different meats and a good way to use up a bunch of broccoli. We buy huge bags of broccoli flowerettes and it can be a challenge to get the bag used before it goes bad. I usually end up making this or quiche...or both!

Adapted from my old tattered Betty Crocker cookbook


1 1/2 pound of fresh broccoli
1/4 cup of finely chopped onion
1 clove of garlic, minced
1 Tbsp butter
3 eggs, beaten
1/4 cup dry plain or seasoned bread crumbs
1/4 cup grated dried Parmesan or Romano cheese or a combination
1/2 cup milk
1/4 tsp kosher salt
1/4 tsp fresh ground pepper  


Prepare and cook broccoli until crisp tender. You can either boil in an inch of water in a saucepan or use a steamer. Drain and cool.
Coarsely chop broccoli and place in greased pie plate. Cook and stir onion in butter until tender, stir in garlic and cook until fragrant. Sprinkle onions and garlic over broccoli.
Whisk together remaining ingredients and pour over broccoli evenly.
Bake at 350 degrees for 30-35 minutes until it is lightly browned and a knife inserted into the center comes out clean.

* I am still using up a block of Romano cheese so I grated some up to use in place of dried Parmesan and it was wonderful. Not that I am complaining about having the fresh Romano to use. It has been excellent in salads and pastas and on pizza.

I baked the pie in the oven along with herbed chicken breast.

Tuesday, February 1, 2011

Sloppy Joes

These are a great potluck food, Super Bowl munchy, or easy dinner. I bought them to work last Friday for the main dish to our potluck and made a little extra so I could serve it tonight at home. They are at their absolute best in a crock pot, slowly simmering and making everyone hungry when you lift the cover to stir it. I reheated my leftovers in a sauce pan and it still smelled wonderful and made me hungry.  
I also think dill pickles made a great addition. :-)

Source: Best of Byerlys Cookbook


3 pounds Ground Beef
3 cups Chopped Onion
4 cups Chopped Celery
2 cups Chopped Red Bell Pepper (or Green if you prefer)
1 (32 ounce) Bottle Ketchup
1 (12 ounce) Can Tomato Paste
1 (1.25 ounce) Package Chili Seasoning Mix
1 ½ tsp Salt
1 ½ tsp Sugar
½ tsp Pepper
¼ tsp Liquid Smoke


Brown beef in large kettle or Dutch oven; drain off fat. Add remaining ingredients; simmer 2 hours.

Serve warm on hamburger buns.