***This wasn't so good for leftovers... I think the oyster sauce becomes overpowering. It was really good the night of though. I'll let you know if I ever find a better beef and broccoli recipe.
I have been going to the BCS Asian grocery store a lot recently. There are so many sauces I've never heard of before. So exciting! I love making stir fries (sp?), but I have noticed that they don't taste like real asian food. I want to change that; therefore, I have to branch out to new ingredients. Ok, so the ingredients in this doesn't sound too appealing, but they are! I don't like sushi or fishy fish, so don't worry, Oyster sauce doesn't taste anything like that. I've always wanted to try something on Jaden's website, but some of the ingredients made me nervous. Ree put up one of her recipes, so I knew I had to try it. Amazing.
Beef and Broccoli
Jaden from Steamy Kitchen
Serves 4
Ingredients
1 lb top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
1-1/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
Directions
In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.
In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.
In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
Sunday, November 15, 2009
Green Chili with Pork
I've been so busy, I never update my blog anymore! So sad, I know. I still can't find my camera charger, but to be perfectly honest, I haven't looked that hard. It's dark by the time I get home these days, so the pictures wouldn't be so pretty anyway.
I made Ree's Spicy Shredded Pork a week or two ago (which is delicious, of course) and used the rest in the following recipe I found on Tasty Kitchen. I had never made roasted poblano peppers, but I love cooking with new things. I'm actually making it again tonight (halving the recipe) with left over pork I made in the crockpot from Thursday.
Green Chili with Pork
candykettle on Tasty Kitchen
Ingredients
1/4 cups Olive Oil
2 whole Yellow Onions
8 whole Garlic Cloves, Peeled And Minced
8 whole Jalapeno Peppers, Stemmed And Minced
3 whole Carrots, Peeled And Sliced Crosswise Into 1/2" Pieces
1-1/2 Tablespoon Oregano
3 pounds Boneless Pork Loin, Cut Into 1/2" Cubes
5 cups Chicken Stock, Homemade Or Canned
28 ounces, weight Canned Plum Tomatoes, Crushed And Well Drained
1 whole Potato, About 8 Oz, Peeled And Grated
12 whole Poblano Peppers, Roasted And Peeled - instructions here
Salt To Taste
Cumin To Taste (if you like cumin)
Directions
(Roast poblano peppers by turning them on an open flame of a gas burner or grill until charred. Wrap the chilies in a paper bag. When cool, peel charred skin from the peppers. Stem and seed the peppers, and slice or chop.)
In a 5-quart heavy stock pot, warm the oil. Add the onions, garlic, jalapenos and carrots and cook, stirring once or twice, for 10 minutes. Stir in oregano and the pork cubes and cook, stirring occasionally, until the meat has lost all pink color, about 20 minutes.
Stir in the chicken stock, salt, cumin, tomatoes, and the grated potato. Bring to a boil, lower the heat, partially cover, and cook, stirring occasionally, for 1 1/2 hours.
Cut the poblanos into 1/2″ strips. (I would dice them up, it is a little strange having long strips of poblano peppers in a soup.) Add them to the chili and cook, stirring often, for another 30 to 45 minutes, or until the pork is tender and the chili has thickened to your liking.
Serve topped with sour cream. Warm crusty garlic bread goes well with this soup, too.
I made Ree's Spicy Shredded Pork a week or two ago (which is delicious, of course) and used the rest in the following recipe I found on Tasty Kitchen. I had never made roasted poblano peppers, but I love cooking with new things. I'm actually making it again tonight (halving the recipe) with left over pork I made in the crockpot from Thursday.
Green Chili with Pork
candykettle on Tasty Kitchen
Ingredients
1/4 cups Olive Oil
2 whole Yellow Onions
8 whole Garlic Cloves, Peeled And Minced
8 whole Jalapeno Peppers, Stemmed And Minced
3 whole Carrots, Peeled And Sliced Crosswise Into 1/2" Pieces
1-1/2 Tablespoon Oregano
3 pounds Boneless Pork Loin, Cut Into 1/2" Cubes
5 cups Chicken Stock, Homemade Or Canned
28 ounces, weight Canned Plum Tomatoes, Crushed And Well Drained
1 whole Potato, About 8 Oz, Peeled And Grated
12 whole Poblano Peppers, Roasted And Peeled - instructions here
Salt To Taste
Cumin To Taste (if you like cumin)
Directions
(Roast poblano peppers by turning them on an open flame of a gas burner or grill until charred. Wrap the chilies in a paper bag. When cool, peel charred skin from the peppers. Stem and seed the peppers, and slice or chop.)
In a 5-quart heavy stock pot, warm the oil. Add the onions, garlic, jalapenos and carrots and cook, stirring once or twice, for 10 minutes. Stir in oregano and the pork cubes and cook, stirring occasionally, until the meat has lost all pink color, about 20 minutes.
Stir in the chicken stock, salt, cumin, tomatoes, and the grated potato. Bring to a boil, lower the heat, partially cover, and cook, stirring occasionally, for 1 1/2 hours.
Cut the poblanos into 1/2″ strips. (I would dice them up, it is a little strange having long strips of poblano peppers in a soup.) Add them to the chili and cook, stirring often, for another 30 to 45 minutes, or until the pork is tender and the chili has thickened to your liking.
Serve topped with sour cream. Warm crusty garlic bread goes well with this soup, too.
French Onion Beef
Brett's sister gave me this recipe from one of her favorite slow cooker cookbooks. It's really good! If you're not too into stuffing, I'd use half a stuffing package - then you can half the butter and have a healthier meal all around. This recipe works great during a busy week.
French Onion Beef
Goose Berry Patch Slow Cooker Recipes
Serves 4-6
Ingredients
1-1/4 lbs. boneless beef round steak, cut into 6 pieces
8 oz package sliced mushrooms
1 cup onion, sliced and separated into rings
10-3/4 oz can French onion soup
6-1/4 oz package herb-flavored stuffing mix (I used cornbread flavored)
1/4 cup butter, melted
8 oz package shredded mozzarella cheese
Directions
Layer half of beef, mushrooms, and onion in a slow cooker; repeat layers. Pour soup over top; cover and cook on low setting for 8 to 10 hours. Shortly before serving, toss stuffing mix with its seasoning packet (there was no seasoning packet in mine since I used cornbread stuffing), melted butter and 1/2 cup liquid from slow cooker. Spread stuffing mixture on top of beef. Increase to high setting; cover and cook for 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.
French Onion Beef
Goose Berry Patch Slow Cooker Recipes
Serves 4-6
Ingredients
1-1/4 lbs. boneless beef round steak, cut into 6 pieces
8 oz package sliced mushrooms
1 cup onion, sliced and separated into rings
10-3/4 oz can French onion soup
6-1/4 oz package herb-flavored stuffing mix (I used cornbread flavored)
1/4 cup butter, melted
8 oz package shredded mozzarella cheese
Directions
Layer half of beef, mushrooms, and onion in a slow cooker; repeat layers. Pour soup over top; cover and cook on low setting for 8 to 10 hours. Shortly before serving, toss stuffing mix with its seasoning packet (there was no seasoning packet in mine since I used cornbread stuffing), melted butter and 1/2 cup liquid from slow cooker. Spread stuffing mixture on top of beef. Increase to high setting; cover and cook for 10 minutes, or until stuffing is fluffy. Sprinkle with cheese; cover and heat until cheese is melted.
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