Beef with Broccoli

 

Beef with Broccoli 

I have been looking for a recipe to make beef and broccoli in which you do not add sugar.  I cannot use oyster sauce, so I think this comes very close to the one they make at Mandarin Garden.  

• 1 package shaved beef
• 2 tablespoons olive oil
• 1 bunch broccoli

Sauce:

• 1 cup cold water
• ¾ cup low sodium soy sauce
• 4 tablespoons seasoned sesame oil
• 3 Tablespoons corn starch
• 8 cloves of minced garlic or 4 teaspoons of minced refrigerated garlic
• 4 teaspoons of minced ginger (not the dried kind)
• ½  teaspoon black pepper

Maybe be served with rice if desired.

1. Wash and separate the broccoli florets. 
2. Place the florets in a covered casserole dish with 2 tablespoons of water. 
3. Microwave for 6 minutes at full power.
4. In a skillet, place the two tablespoons of olive oil in the pan and brown the shaved beef, cutting it as you brown it. 
5. When the broccoli is done steaming in the microwave, add it to the beef in the skillet. 
6. Cook 15 minutes on medium heat with the lid on it.
7. Put all the sauce ingredients into a bowl.  Stir.
8. Add the sauce to the meat and broccoli mixture, stirring. 
9. Let the mixture cook for approximately 10 minutes. 
10. Cook rice (if desired).  Add some to a plate and spoon the mixture onto the plate.
11.  Serve and enjoy.   

 

Lemon Oatmeal Cookies

 

• 2 sticks of butter, softened to room temperature
• 2 cups sugar
• 2 large eggs, room temperature
• zest of three lemons
• juice from three lemons
• 2 ¾ cups all-purpose flour
• 1 cup of oatmeal
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Additional sugar to dip cookie in before baking.

1. In a large mixing bowl, cream together butter and sugar. 
2. Beat in eggs, lemon zest, and lemon juice to the mixture.
3. Add baking powder and salt.  Mix well.
4. Add oatmeal and mix well.
5. Add flour and mix well.
6. Chill for 30 minutes. 
7. Preheat oven to 375 degrees.
8. Line a cookie sheet with parchment paper.
9. With a medium cookie dough scoop, get dough and make into balls. 
10. Flatten each ball into a round cookie.
11. Dip in sugar.
12. Place on the parchment paper.
13. Bake 12 at a time on the bottom oven rack for 10 minutes or until edges of cookies are light brown.
14. Remove and allow to cool for 10 minutes.  Place on racks to finish cooling.
15. Makes about 36 cookies.

 

 

Plum Rustic Pie

• One refrigerator pie crust (bottom and top)
• 2 lbs. plums (about 9)
• ¾ cup sugar
• 3 tablespoon cornstarch
• 1 1/4 teaspoon ginger
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (fresh)
• ¼ teaspoon salt
• 1 egg
• 1 tablespoon water

1. Preheat oven to 375 degrees.
2. Place bottom pie crust in a ceramic pie dish.
3. Form edge of the bottom pie crust to edge. 
4. Dock with fork about 30 times. 
5. Use pie weights to keep up the sides and on top of the bottom crust.
6. Bake for 20 minutes in the middle rack of the oven. 
7. Wash, pit, and slice plums into a mixing bowl.
8. In another bowl, mix the sugar, salt, and the cornstarch,
9. Add the ginger, lemon zest, and lemon juice.
10. Remove the bottom crust from the oven.
11. Reset oven to 400 degrees.
12. Remove the pie weights from the bottom crust.
13. Add the plum mixture to the pie crust.
14. Put the top crust on the pie and pinch pie crust at the edges.
15. Do some cutouts to let this juicy pie have some place to let the steam escape. 
16. Mix egg and water. 
17. Brush the top crust with the egg mixture. 
18. Return the pie to the middle rack of the oven and bake 20 minutes. 
19. Add aluminum foil to the edges to keep the crust from burning.
20. Reduce temperature to 350 degrees and return to the middle rack of the oven for 40 minutes.
21. Remove pie and remove foil from the edges.
22. Allow to cool at least 3 hours so the cornstarch to set the filling.
23. Cut, serve, and enjoy.

 

 

                             

Oriental Cabbage Salad

 

• 2/3 cabbage, chopped coarsely
• 1/2 teaspoon chicken bouillon crystals or 2 cubes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• ½ cup chopped green onions
• Coarsely grated ¼ cup baby carrots
• 1 cup shelled sunflower seeds
• 1 cup sesame oil
• ½ cup cider vinegar
• ½ cup sugar
• 1 teaspoon soy sauce
• Chow Mein noodles

1. Place the chopped cabbage, chopped green onions, grated carrots and shelled sunflower seeds in a bowl that has a lid available.
2. Mix the sesame oil and seasonings in a deep bowl.
3.  Add the cider vinegar, sugar, and soy sauce.
4.  Stir well.
5.  Pour over the slaw.  Put the lid on it and shake. 
6.  Refrigerate for several hours to let the ingredients mix.
7.  Just before serving top with chow mein crunchy oriental noodles.

 Enjoy.

 

 

 

 

Pulled Pork Using an Instapot

 

• 2 Pork tenderloins (about 3 pounds total)
• Montreal steak seasoning
• 8 ounces of Coca-Cola
• Hamburger buns
• Your favorite barbecue sauce

1. Rub the meat with Montreal Steak Seasoning.
2. Cut the meat into sections about 2 inches long.
3. It is not necessary to saute the meat for this recipe.  It will have plenty of flavor.
4. Put the chunks of meat and the 8 ounces of Coca-cola in the Instapot.  It will not be necessary to add additional liquid for steaming as the cola serves as the liquid.
5. Put the lid on and set the Instapot for 40 minutes. 
6. When finished, let the pot exhaust naturally.
7. Remove the lid and transfer the chunks to a bowl. 
8. Use a mixer to shred the meat.
9. Serve with buns and barbecue sauce.