Stir Fried Beef with Brocolli (instead of Spring Onions)

A delectable Northern Chinese Dish. I have taken the ideas from my book: The Food of China and from About.com. I truly detest advertising on a website when I'm trying to cook something.

• 3/4 pound lean beef (rump or sirloin steak)

Marinade:

• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch

Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water

Thickener:

• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 pound fresh broccoli
• 2 garlic cloves

To Cook Broccoli:

• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste

Note: I used the SaladMaster™ Steamer to steam the broccoli instead of boiling. The broccoli came out fresh and crisp without losing the vitamins and minerals.

Other:

• 1 1/4 cups oil, or as needed

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the florets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil/Steam in the wok with the broccoli (you'll need to add more water).

Mee Kolok Sarawak (Kolo Mee)

I found this at Asian Food Recipes. I seriously detest messy websites. So to save me the trouble, I post it here. I also found a good tutorial on how to make this dish error free.

Ingredients:
1 tbsp cooking oil
1 clove garlic, chopped
60g chicken meat, minced or Char Siew Pork, sliced
½ tsp soy sauce
240g fresh wanton noodles
60g fish balls, optional
4 prawns/shrimp, optional
20g Chinese flowering cabbage (Choy sum), optional
Salt and pepper to taste

Seasoning oil:
2 tsp garlic oil
2 tsp vinegar
2 tbsp light soy sauce

Garnish:
1 tbsp shallot crisps
6g spring onion, chopped
Bak Choy or Chinese Spinach

Condiment:
1 red chili, or green bird’s eye chilies, cut
1 tbsp light soy sauce

Directions:

Heat the oil in a wok or pan. When hot, add garlic and sauté until aromatic. Add the minced chicken, sesame oil and soy sauce.

Season to taste with salt and pepper. Set aside.

In a bowl, combine the garlic oil, vinegar and light soy sauce.

Blanch the noodles in simmering water for 3 minutes. Remove to a basin of cold water and stir noodles to remove the starch. Blanch the noodles again, drain and toss well with the garlic oil, vinegar and soy sauce mixture. Place on serving plates.

Cook the prawns/shrimp, fish balls and Choy sum in simmering water for 2 to 3 minutes. Remove and arrange on the noodles. Garnish with the shallot crisps and chopped spring onion. Serve with the cut chilies and soy sauce placed in a small side dish.

Margarita Fruit Salad

I did some research on different kinds of margarita mixes. There are several flavors like mango, daiquiri,  lime and cocktail. I guess it all depends on what you want on your salad.

Ingredients:
1/4 cup margarita mix
1/4 cup orange juice
1 tbsp grated lime peel
1 tbsp honey
6 cups assorted cut-up fresh fruits: oranges, pineapple, strawberries, grapes and/or pomegranate seeds

Directions:

In small bowl, combine all ingredients except fruit; blend well

Place fruit in large bowl. Add margarita mixture; toss gently to combine.

Serving size 1/2 cup
Calories: 45