Beef and Broccoli

 Beef and Broccoli

 

This beef and broccoli dish is so easy to make and incredibly delicious. There’s a secret to making it delicious. You will need to take a couple steps to make it more than just beef and broccoli thrown together in a skillet. There is nothing worse than eating this dish with touch chewy meat. You want to marinate the beef so that it’s melt in your mouth delicious. The trick is the baking soda marinade.  This is a common practice in Chinese restaurants to create extra juicy and tender beef. All you need to do is add 1/2 teaspoon of baking soda (NOT baking powder) to the marinade, mix it in and let it marinate for at least 30 minutes before cooking. I like to use fresh shaved beef or stir fry beef I find in the grocery store meat case. But you can use any tougher cut of meat because of the marinade.

 

Beef and Broccoli

 

1 lb flank steak, skirt steak, or any other cut (I like shaved beef)

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 tablespoon cornstarch

1/2 teaspoon baking soda 

 

Slice the beef against the grain into 1/4-inch-thick slices. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix until all the slices are coated with a thin layer of sauce. Marinate for 30 minutes while preparing the other ingredients.

 

 

 

 

 

 

 

 

 

 

 

Sauce

1/2 cup beef stock 

2 tablespoons dry sherry

2 tablespoons regular soy sauce

1 teaspoon dark soy sauce 

2 teaspoons brown sugar 

1 tablespoon cornstarch

 

Combine all the ingredients for the sauce in a medium-sized bowl. Mix well and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Stir-fry

1 head broccoli, cut to bite-size florets

1 tablespoon peanut oil

3 garlic cloves, minced

2 teaspoons ginger, minced

 

Add the oil and swirl to coat the bottom of the skillet. Turn the heat to medium high and have your ingredients ready. You want to work fast. Sear the meat quickly by spreading it in a single layer. Sear the meat for about a minute until brown.  Turn the meat to the other side for a few seconds. Stir and cook until lightly charred and the inside is still pink.

 

 

 

 

 

 

 

 

 

 

 

 

Add the garlic and ginger. Stir a few times to release the flavor and fragrance. Next, add the broccoli to the skillet and sauté lightly for about 3 minutes. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 Notes

If you choose to use a cheaper cut of meat like for example, chuck, brisket, or round roast, add 1/2 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.

Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste. If you can’t find it you could add  1/2 teaspoon molasses to enhance the flavor.

If you do not have peanut oil, you can drizzle 1/2 teaspoon of toasted sesame oil at the end of the cooking after turning off the heat and mix together. It will boost the flavor.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Broccoli Cheese Casserole

 Broccoli Cheese Casserole

Broccoli Cheese Casserole

1 (32oz.) bag of broccoli florets, frozen

2 tablespoons of butter to saute’ onions

1 medium onion, chopped

½ cup mayonnaise

½ cup sour cream

1 can of cream of celery soup

2 eggs, beaten

1 cup of shredded cheddar cheese

½ stick of cold butter (1/4 cup), cut into cubes

1/2 teaspoon salt

1 teaspoon garlic powder

½ teaspoon pepper

Topping

1 sleeve Ritz crackers, crushed 

1 stick (1/2 cup) butter, melted

Preheat the oven to 350 degrees. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes. Drain the broccoli and allow to it to cool before chopping.  Set aside. Pour melted butter into crushed Crush crackers and mix well. Set aside.

In a small sauté pan, over medium heat, sauté the onions in 2 tablespoons butter until just tender.

While onions are cooking, add mayonnaise, sour cream, soup, and eggs, salt, pepper and garlic powder and stir.  Next fold in cheese and mix well. Add the chopped broccoli and the onions and give one final stir. Spoon the ingredients into a 13”x 9”x 2” baking dish and drop ¼ cup of cubed butter all over the top. Cover with the buttered cracker crumbs. Bake at 350 degrees for about 40 minutes or until the crackers are browned and the casserole is bubbly.

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Parmesan Zucchini Chips

  

 

 

 

 

OMG these are so good…. So light and crispy and delicious dipped in your favorite dressing. Seriously, I could eat the entire plate! I mean if you’re going to eat vegetables, go for Zucchini Chips.  Thank me later!

Parmesan Zucchini Chips

1 cup vegetable oil

1 cup Panko bread crumbs

1/2 cup grated Parmesan cheese (not shredded)

2 zucchinis, thinly sliced to 1/4-inch thick rounds

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

Salt and pepper to taste

 

Slice your zucchini and pat dry with paper towels. 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat vegetable oil in a large skillet over medium high heat. You want it to sizzle when you add your zucchini.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Prepare your dredging station.  In one bowl, combine Panko and Parmesan; set aside.  In another bowl add your flour and set aside.  Finally, in your last bowl you want to set aside some beaten eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Working in batches, dredge zucchini rounds in flour until they are well covered.  Shake off excess. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Immediately dip your round into the beaten eggs. Use your right hand for dipping and save the other hand for other things. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coat each round well with the egg and then dredge in Panko mixture, pressing to coat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Test the oil to make sure it sizzles when you add the zucchini.  I usually test the oil using one of the smaller chips.  Add zucchini rounds to the skillet, 5 or 6 at a time.

 

 

 

 

 

 

 

 

 

 

 

 

  

Cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with additional Parmesan, salt and pepper.  Garnish with fresh or dried parsley. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your favorite ranch or blue cheese dressing and Serve immediately.

 

 

 

 

 

 

 

 

 

 

 Want a bite?

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.