Recipes

Recipes
I am currently working to find a better way to incorporate a database into the blog that is searchable with multiple tags included in the search criteria. In the mean time, here is a link to my Google drive account where I currently have quite a few recipes stored. Hopefully I will get something up soon that will be prettier and easier to work with.
Shawna

Shawna's Google Drive Recipes

 

BEEF AND BROCCOLI  3-4 servings

From Tricia Murphy

This may look complicated but its really not that bad.

· 2 teaspoons salt, divided

· ¼ teaspoon black pepper

· 1½ teaspoons arrowroot

· 1 pound ground beef

· 3 tablespoons plus 2 teaspoons vegetable or peanut oil, divided (I used olive)

 · 1 teaspoon minced garlic

 · 2 teaspoons minced ginger ( I used 1/2 teaspoon dried powdered ginger)

 · 2 cups chopped broccoli · ½ cup water

 · 1 cup cooked white rice

 · 1 recipe Basic Brown Sauce (recipe below)

 

1. In a bowl, mix 1 teaspoon salt, pepper, and arrowroot in with the ground beef. Let the ground beef stand for 20 minutes.

2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and the ground beef is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels (I used my colander and set it on a big plate).

3. Clean out the wok or skillet (I just wiped it out with a paper towel)and add 2 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the broccoli. Stir-fry the broccoli for 2 minutes, sprinkling with 1 teaspoon salt. Add ½ cup water, cover, and cook the broccoli for 4 to 5 minutes, until it is tender but still crisp. Drain the water.

4. Add the ground beef back into the pan. Add the brown sauce, stirring quickly to thicken. Stir-fry for 1 to 2 more minutes. Serve hot over rice.

Basic Brown Sauce

INGREDIENTS | YIELDS 1 1/3 cup

· 1 cup beef broth

· 1/4 cup soy sauce (I used the coconut stuff!)

 · 2 Tablespoons Chinese rice wine or dry sherry (or any wine or vinegar)

 · 2 teaspoons granulated sugar

 · 2 teaspoons Asian sesame oil, optional

 · 4 teaspoons arrowroot Combine the beef broth, soy sauce, wine, sugar, and sesame oil (if using) in a bowl.

 

Whisk in the arrowroot. Either use the sauce immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 to 4 days.) Stir the sauce before adding it to the stir-fry to bring up any arrowroot that has settled on the bottom.