Beef And Broccoli

This recipe turned out absolutely amazing! I've been wanting to work on Chinese recipes and I found a recipe close to what I wanted on Pinterest. I did a few modifications and it was perfect.

Beef and Broccoli

Ingredients:

        2 pound Flank Steak, sliced thin
        6 cups Broccoli Florets
        4 Tbs Olive Oil

Sauce Ingredients:

        1 cup Soy Sauce
        1 cup Water
        1 tsp Rice Vinegar
        1 tsp Toasted Sesame Oil
        1/2 cup Brown Sugar, packed
        6 Tbs Cornstarch
        2 tsp Fresh Ginger, grated
        8 cloves Garlic, minced
        1/4 tsp Crushed Red Pepper Flakes


Directions:

1. Prep the steak by trimming off fat and slicing into thin bite-size pieces.
2. Prep the sauce ingredients to a bowl and whisk together thoroughly.
3. Add 1 tablespoon of the olive oil to a large skillet over high heat.
4. Let the pan heat up for a few minutes.
5. Add the broccoli and cook for 4-5 minutes, tossing often.
6. Transfer it to a bowl.
7. Add the remaining tablespoon of olive oil to the skillet.
8. Layer the beef spread out a little and leave it for a minute.
9. Flip it with cooking tongs and cook it for another minute or so.
10. Cook to a little rare.
11. Add the broccoli back to the pan.
12. Pour the sauce in.
13. Stir until coated and the sauce has thickened (about 1-3 minutes).

Serve over rice.
Serves 8.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

Reuben Sandwich

I'm of Irish decent. Only about 12% (it's beaten out by German and Scottish). With the maiden name of O'Brien I am legally obligated to celebrate my Irishness. Growing up, most of my family decided that we didn't like corned beef and cabbage. A few years ago I decided to try corned beef with my adult children. It was a strong "Meh". The next year I decided to try Ruebens. I mean, it's still cabbage, right? After a couple of years we decided to throw the sandwiches on the panini press. After all, everything tastes so much better on a panini press. This is now our go-to Rueben recipe.

Rueben Sandwich

Ingredients:

        8 slices Rye bread

        ½ c Thousand Island Dressing

        8 slices Swiss Cheese

        8 slices Corned Beef (we used oven-baked corned beef

        1 c Sauerkraut, drained

        2 Tbs Butter, softened

Directions:

1. Preheat a panini press.
2. Butter one side of all the bread.
3. Spread Thousand Island dressing evenly on other side of four bread slices. 
4. On four buttered bread slices, with butter side down, layer 
1. One slice Swiss cheese
2. 2 slices corned beef
3. 1/4 cup sauerkraut
4. Second slice of Swiss cheese. 
5. Top with remaining bread slice, dressing-side down.
5. Place sandwiches, butter-side down on the preheated panini press.
6. Grill until both sides are golden brown, about 5 minutes per side.
7. Serve hot.

 Enjoy!

            Ingrid