Chinese Beef Broccoli

Chinese Beef Broccoli

I have blogged for several years now and often get inspiration from other food bloggers.  One blog that I am particularly fond of is that of Jaden Hair – Steamy Kitchen.  Her posts are interesting and pictures are stunning.  She has published two cookbooks now, and I emailed her once regarding some questions I had about publishing a cookbook and she was friendly and helpful.  As for my cookbook aspirations, I have made cookbooks for friends, but none of them with elaborate pictures and often with errors in the recipes (oops!). Anyway, my dream of publishing a cookbook is on hold for now. I digress. Jaden’s first cookbook is beautiful and informative.   One recipe that I had been wanting to make for some time was her Chinese Beef Broccoli.  I doubled the recipe because I wanted leftovers, and it is a good thing I did, because there was one serving left.  My children, who occasionally like to be picky, gave this dish a thumbs up.  I used flat iron steak for the meat and it was an excellent choice – the meat was tender and delicious.  Here is my (doubled in volume) adaptation of Jaden’s Beef Broccoli.  It rivals that of PF Chang’s Beef and Broccoli dish in flavor.  I look forward to adding this to my regular rotation.  You do not have to use a wok for this wonderful dish, I used my large cast iron skillet and it came out beautifully!

Chinese Beef and Broccoli

adapted from Jaden Hair of steamykitchen.com

Serves 8

Ingredients:

• 2 lbs flat iron steak, thinly sliced into 1/8″ thick strips (or use top sirloin, flank steak)
• 3 lbs broccoli, cut into smaller pieces
• 2 Tbsp canola or peanut oil
• 2 Tbsp minced garlic, or increase if you like lots of garlic

Beef Marinade:

• 1 Tbsp soy sauce
• 2 tsp cornstarch
• 1 tsp canola oil
• freshly ground black pepper to season the beef

Stir Fry Sauce:

• 6 Tbsp oyster sauce
• 4 tsp dry cooking sherry
• 4 tsp balsamic vinegar

Instructions:

In a bowl, combine the ingredients for the beef marinade and add the sliced steak to the bowl.  Toss to coat.  Allow to sit for at least 10 minutes.  I actually packaged mine in a zip-lock bag and threw it in the fridge because I realized I didn’t have the oyster sauce for the stir fry sauce, and because I had JUST gotten home from the store, did not want to go back so we had stir fry the next day and it turned out great anyway!

Bring about one inch of water to a boil in your cast iron skillet (or wok) and cook the broccoli florets, covered with a lid to trap steam, for 3-5 minutes over high heat. I like mine a little more cooked, so went with 5 minutes.  Drain immediately and reserve the broccoli in a separate bowl.  While the broccoli cooks, prepare the stir fry sauce.

Dry the skillet with a paper towel and heat over high heat until very hot.  Add the oil and make sure it coats the bottom of the skillet evenly. Add the garlic and cook it for 30 seconds.  Add the strips of meat and cook for about 30 seconds on each side.  Remove to a platter as you finish the batches.

Add the broccoli and beef back to the skillet and add the stir fry sauce.  Toss the broccoli and meat to coat with the sauce and serve with steamed rice (Jasmine is my favorite).

I highly recommend Jaden’s book, but her blog is also wonderful. So zip over to http://steamykitchen.com/ I know you won’t regret it!

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Crockpot Pork Tenderloin with Cranberry-Orange Sauce

I recently watched America’s Test Kitchen’s episode of crock-pot recipes.  Their slow cooked pork tenderloin really caught my eye.  I made it and it is quite delicious.  The classic tastes of pork and cranberry really work together.  It is an easy recipe too, sometimes the recipes that America’s Test Kitchen’s put out are a little fussy- this one is not! I doubled the recipe because I wanted to share some with a friend.

My pork tenderloin looked like it was one large piece, but it was two smaller pieces, I tied them together, but this is optional, I think it would be fine with a few smaller ones.  The meat falls apart in this preparation.  I will be making it again.

Crockpot Pork Tenderloin with Cranberry-Orange Sauce

Serves 10-12 Adapted from America’s Test Kitchen

Ingredients:

• 2 packages pork tenderloin (unseasoned)
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp canola oil
• 2 cans whole berry cranberry sauce
• 1 cup dried cranberries (Craisins)
• 1 cup orange juice
• 1/2 tsp cinnamon
• 6 strips of orange peel (peeled with vegetable peeler avoiding the white pith)
• 4 Tbsp cold water
• 1 Tbsp cornstarch

Preparation:

Pat the pork tenderloin and season with salt and pepper

Heat a large skillet over medium high heat and add the oil.  Brown the seasoned pork tenderloin on all sides for about 10-15 minutes total.

In the crock-pot, add the cranberry sauce, dried cranberries, orange juice, cinnamon and orange peel.  Stir to combine.  Add the browned pork to the crock-pot. Cover with a lid and cook on low for 4 hours.  Remove the pork tenderloin to a platter and cover with foil.  Pour the cranberry-orange sauce into a skillet and add a slurry of water and cornstarch to thicken the sauce.

Serve with rice and carrots or other vegetable to round out the meal.

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