Beef with Broccoli

My apologies that I have been MIA since Valentine's Day.  My children, as well as myself, got attacked by a horrible viral illness that left us coughing and miserable with fever for a couple of weeks.  Besides a few lingering coughs, it seems that we have overcome yet another round of this stuff and I can speak for all of us in saying, "We are ready for Spring!"

My husband was sweet enough to help me one night with dinner and it was the night that we had beef and broccoli on the menu.  It. Was. Amazing.  We received another head of broccoli in our Bountiful Basket yesterday, and if you haven't already guessed it...yes, this delicious meal has landed on our menu again for this upcoming week.  This was my first attempt at making a beef and broccoli stir fry, like the kind we love to inhale at our favorite little Chinese restaurant, and I have to say I lucked out when I came across this recipe from Rainy Day Gal.  Not only does it taste like it came straight out your favorite take out box, it is even a little better. I hope you enjoy it as much as we did!

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For the meat marinade you need:
1/2 teaspoon baking soda
1 tsp sugar
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 pounds of flank steak, sliced into thin pieces

*Whisk together all of the above Ingredients in a large mixing bowl.  Once well blended, toss the sliced steak in the mixture until well coated.  Cover and place in the refrigerator for at least one hour.

After you have let the meat sit in the marinade for one hour, you should go ahead and proceed with the rest of the ingredients.  For this part you will need:

1/2 cup soy sauce
2 tablespoons brown sugar
4 cloves of garlic, minced
2 tablespoons flour
3 tablespoons vegetable oil
2 heads of broccoli, crowns only

1.  In a small bowl, whisk together the first four ingredients until blended and then set aside.
2.  In a large saute pan (or wok if you have one) heat 2 tablespoons of the vegetable oil over high heat until shimmering.  Add your broccoli and saute for 3 minutes, stirring often.  Once your broccoli is sauteed, transfer it to a bowl and set aside.
3.  Carefully add the remaining 1 tablespoon of vegetable oil to your hot pan (your pan will be hot and the oil may pop).  Add the marinated meat and half of your sauce mixture you previously made, and saute for about 5 minutes or until the meat is thoroughly cooked and no longer pink.  Stir in the broccoli and the remaining half of your sauce mixture and saute for one more minute.  Serve hot with steamed white or brown rice.  Makes approximately 4 servings.

*An optional side of eggs rolls and sauteed mushrooms goes wonderful with this dish!

Beef with Broccoli

Fried Rice

Easy Fried Rice

A dish that my family loves, but I have only made once.  Why?  Because it is Fried Rice and Fried Rice is hard to make, right?  No, I was wrong..(yes, this occurs every now and then), it is just the opposite.  Easy and delish! Excited I have a new dish to go along with my egg rolls!!

FRIED RICE
PRINT THIS RECIPE

What you need:

1/3 cup chopped, cooked chicken, Beef, pork of fish, if desired. (I didn't use any meat)

2 tBsp olive oil

3 cups cooked, cold Rice (white, brown or instant) *I cooked my rice the morning of and then placed it in a covered dish and let it sit in the refrigerator all day until I was ready to stir-fry it. 

3 green onions, sliced

2 tsp soy sauce

2 eggs, beaten

1 cup frozen peas (peas or carrots), cooked

1 packet of Sun-Bird Fried Rice seasoning (any brand will do)

Preparing it:

1.  In a large skillet, heat oil; stir-fry rice and green onions.

2.  Add seasoning and soy sauce; stir-fry 1 minute.

3.  Push Rice to the side, add eggs, scramble; stir into rice.

4.  Add peas and meat if desired.

Makes 5 servings, about 1 cup each as prepared above.

Fried Rice

Egg Rolls

 I love Egg Rolls, but making them from scratch, at home, has always intimidated me.  I finally conquered my fear, bought all the ingredients and found out that not only are homemade egg rolls delicious, but they are also so simple to make, it makes a ton and is so much cheaper than buying the packaged ones in the freezer section at the grocery store. I baked mine instead of frying them, but I will also include the directions for frying if you prefer that method.

PRINT THIS RECIPE


What you need:
1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.


**Canola oil if frying
    Non-stick cooking spray if baking
    Olive oil as needed if baking
    Optional sauce for dipping


How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes.  Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes.  Stir in oyster sauce.  Let mixture cool.

1.  Use 2 tablespoons filing for each egg roll.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling; roll snugly half-way to cover filling.

 3.  Fold in both sides snugly against filing; moisten edges of last flap.

 4.  Roll wrap up and seal top corner; lay flap-side down until ready to cook.

Frying option:
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes.  Drain on paper towels.

Baking Method:
Heat oven to 400 degrees F.  Place rolls on a baking sheet coated with non-stick cooking spray.  Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.

I had a ton of left overs, so i wrapped each one individually in parchment paper and then placed them in zip lock bags.  Be sure to label your bags and make sure you use them within two months of freezing.  Thaw at room temperature before using and then bake at 400 degree F, for 10-12 minutes.

Enjoy!

Egg Rolls