Beef and Brocolli

I stole this one off the internet and tried it for the first time on Tuesday.  I'm sold.  It's good.  It's something I used to order every time at P.F. Chang's and this recipe is not far from the restaurant version.

I had to make a few changes, but I'm guessing if you follow the recipe it would only be better.

Jaden's Beef and Brocolli


1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil (I just used olive oil)
1 tablespoon minced garlic

BEEF MARINADE

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil (again...olive oil here)
Freshly ground black pepper to season the beef

STIR-FRY SAUCE

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)  (I had rice vinegar and used 1 tsp of this and 1 tsp of red wine)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.  (I did my meat in three batches to prevent overcrowding)

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

I served it with plain brown rice, but some asian noodles of some sort would have been delicious!

Better Than Anything Cake

Rob's birthday was yesterday and he requested this cake for his special day.  He had it at our niece's first communion party and never stopped talking about it.  True to his word, it is delicious.  And, best part is that it is super easy to make.  Here's the recipe...excuse me while I go deliver pieces of the cake to all my neighbors so it is not sitting in my house where I will consume every last piece.

1 German chocolate cake mix
1 14oz can Sweetened Condensed Milk
1 20oz container Caramel topping
1 contatiner Cool Whip
3 Heath bars (chopped up)

Bake the cake according to the package directions.  When it is done, set it aside to cool slightly and in a bowl, mix together the sweetened condensed milk and the caramel topping.  Now, take the handle of a wooden spoon and poke holes into the still warm cake.  About 20 holes is what I did.  Now take that milk/caramel mixture and pour it onto/into the cake.  I spread it around to make sure the holes were full.  Refrigerate for an hour (or longer).  Spread the cool whip on top and sprinkle with the Heath bars.  Super easy and super delicious!