lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Saturday, April 11, 2009

Stir Fry

My go to end of the week meal is usually stir fry of some sort. You can chop up all the leftover veggies from the week, add some chicken or beef, and you are set. I took a great cooking class at Sur la Table taught by Dorothy Huang. She taught us two stir fry recipes that I use all the time.

This evening I used chicken instead of beef, so I marinated only about 15 minutes or so. I also added onions, green peppers and mushrooms.

Stir-Fried Beef with Broccoli
by Dorothy Huang

(Serves 4)

1/2 pound flank steak

Marinade for beef:
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 tablespoon oil

1 pound fresh broccoli

Seasoning sauce:
1 teaspoon cornstarch
6 tablespoons water
2 tablespoons oyster sauce

4 tablespoons cooking oil
1/4 teaspoon salt
2 slices ginger, shredded
1 tablespoon chopped garlic

Cut flank steak lengthwise into strips 1 1/2 inches wide; then cut across the grain into 1/8 inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer.

Wash and drain broccoli. Peel tough skin from the bottom of the stems with a paring knife. Slice stem sections diagonally into 1/4 inch slices. Cut the florets into bite-sized pieces.

Mix ingredients for seasoning sauce in a small bowl.

In a wok heat 2 tablespoons oil over high heat, add broccoli and ¼ teaspoon salt. Stir-fry for 2 to 3 minutes. Remove to a plate.

Wipe wok with paper towels. Heat the remaining 2 tablespoons oil in the wok. When hot, add ginger and garlic; after a few seconds, add beef mixture. Stir-fry for 1 to 2 minutes.

Return broccoli to the wok. Pour in the seasoning sauce. Stir until thickened. Remove to a serving platter.
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