Beef and Broccoli Stir-Fry

This is great for a week night. Be sure to steam rice before the marinade process so it is finished in time for the stir-fry. Noodles are an option as well although rice is traditionally used. This is a great as a leftover for lunch the next day.

• 3 tablespoons soy sauce
• 3 tablespoons apple juice or unsweetened apple sauce
  
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 3 cloves garlic , minced
• Ground pepper
• 1 1/4 pounds flank or flapp steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
• 1 tablespoon plus 1 teaspoon olive oil
• 1 tablespoon cornstarch or garbanzo bean flour if you have it
  
• 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt

Directions

1. In a large, shallow bowl, mix soy sauce, apple juice/sauce, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch/flour.
3. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
4. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Serves 3.
Enjoy!

Cauliflower Marranca Madness

Cauliflower Marranca Madness

The other night I was wondering what to do with a big head of cauliflower. I flipped through the Moosewood Cookwood and found this awesome recipe. I changed it a bit to incorporate the block of pepper jack cheese.

1 cup long-grain brown rice

2 cups water

2 cups mushrooms, fresh -- sliced

1 large yellow onion -- finely chopped

2 tbsp olive oil

1 whole lemon

1 large head of cauliflower -- cut florets & stems

1/2 cup chicken or vegetable broth

1 teaspoon dried basil

2 garlic cloves -- crushed

1/2 teaspoon salt and pepper -- to taste

2 cups pepper jack cheese -- shredded

Combine rice with water in a rice steamer. Let steam for 45 minutes or until rice is cooked.

While rice is cooking, in a large skillet over medium heat saute mushrooms and onions in olive oil and juice of one lemon. Set aside.

Heat another large skillet with one tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add cauliflower and basil. As it heats up, add broth and stir quickly until broth is absorbed. Add salt and black pepper to taste. Saute for about 8 minutes or until cauliflower softens.

Combine cauliflower with cooked rice and onion/mushroom mixture in a 9 x 13 casserole dish, mixing thoroughly. Layer entire top evenly with pepper jack cheese.

Bake covered at 350 degrees for 30 minutes - until cheese melts. Remove cover and bake 5 - 10 minutes more until cheese browns slightly. Serve immediately.