Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Check This Out!

 

Image

One and a while there comes an idea that just blows your mind.  This is one of those ideas.  Making your own flat bottom corn or flour tortilla shells without frying.  Yes, once and a while there comes an idea that just blows your mind. This is one of those ideas. Making your own flat bottom corn or flour tortilla shells without frying.  Yes, without frying. This one is put out by Hillbilly Recipes.

 

Advertisements
Leave a comment »

Beef And Broccoli Stir-Fry

 

Beef And Broccoli Stir-Fry.jpg

Asain cuisine is known for its perfect balance of flavors in every dish. Salty, sweet, hot, and bitter (or sour) flavors are balanced perfectly in every dish.

The key to cooking any type of Asain cuisine is to have all your ingredients ready and all the prep work made in advance. Once the cooking starts everything moves really fast.

This is my Beef and Broccoli Stir-Fry.

2016-09-07 14.54.28

2016-09-07 14.55.00

Chicken Broth.jpg

Jasmine Rice (2)

Basmati Rice (1)

Fresno Chilis

Red Bell Peppers

Red Onion.JPG

Cilantro

Limes

2018-06-20 16.15.59

2018-06-20 16.20.38

2016-07-15 14.44.14

Wok

Beef And Broccoli Stir-Fry

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, 3-quart saucepot, 1 large mixing bowl, 1 medium-size mixing bowl, 1 small mixing bowl, Wok, Chef’s knife

Ingredients:
1 1/2 pounds of top sirloin fillet(s), thinly sliced
2 tablespoons of peanut oil (substitute Canola or vegetable oil)
1/2 cup of green onions, 1/4 cup green tops, and 1/4 cup white parts, sliced on the bias
1 red bell pepper, julienned
1 red onion, thinly sliced in half-moons
1 Fresno chili, seeded and minced
1-inch piece of fresh ginger, peeled and minced
1 clove of garlic, minced
1 teaspoon of Kosher salt
1/4 teaspoon of fresh ground black pepper
2 cups of frozen broccoli florets, thawed, room temperature
1 tablespoon of Shaoxing rice wine (substitute a dry Sherry)
1 tablespoon of Tamari
3 tablespoons of soy sauce, low sodium
2 teaspoons of sesame oil
1 tablespoon of  granulated sugar
1/4 cup (4 tablespoons) of cornstarch (reserve 1 tablespoon to thicken the sauce)
1/4 cup plus 2 tablespoons of unsalted beef broth, room temperature

Ingredients For Cilantro Lime Rice:
1 1/2 cups of Basmati long-grain white rice, uncooked
2 tablespoons of olive oil
1 clove of garlic minced
2 1/4 cups of unsalted chicken broth
1 teaspoon of Kosher salt
3 limes, 1 zested, 1 juiced, 1 cut into wedges
1 cup of lightly packed chopped cilantro, leaves and tender stems, extra leaves for garnish

Directions For Cilantro Lime Rice:
In a saucepot over medium heat bring the unsalted chicken broth up to a slow boil. Add 1 teaspoon of Kosher salt and the zest of a 1 lime.

In another large saucepot heat the olive oil over medium-high heat. Add the raw rice and stir to coat with the oil. Cook, stirring occasionally until the rice has started to brown. Add 1 clove of minced garlic and cook for 1 minute more.

Pour the hot flavored chicken broth over the rice. Bring to a rolling boil, then cover (with foil first then secure the lid on top as seen in the above picture). Lower the heat to low to maintain a very low simmer.

Cook undisturbed for 18 to 20 minutes. Remove from heat and let sit still covered for another 10 minutes. Fluff with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Set aside.

Directions:
Note: Place the beef in the freezer for about 30 minutes before slicing. If the meat is somewhat hard. slicing the beef into very thin slices will be much easier.

In the meantime start by prepping all the vegetables for the dish set onto a large plate including the thawed broccoli florets. In a medium-size mixing bowl add Shaoxing rice wine, soy sauce, 1/4 cup of unsalted beef broth, Tamari, and granulated sugar, stir to combine. In another small mixing bowl add 1 tablespoon of cornstarch with 2 tablespoons of unsalted beef broth, whisk until cornstarch completely dissolves.

Take the meat out of the freezer and slice the sirloin(s) into very thin slices, transfer to a large mixing bowl. Add 3 tablespoons of cornstarch, Kosher salt, and fresh ground black pepper, toss until all the slices of beef are coated. Set aside.

Preheat a wok over medium-high heat, add the peanut oil and swirl it around the wok. The wok should be just starting to smoke. Add the minced garlic, Fresno chili, and ginger, cook for 30 seconds. Immediately add the beef spreading the slices out into a single layer- you may need to do this step in batches. Allow the sliced beef to sear, do not stir giving it a chance to brown. Once the meat starts to caramelize on one side, 3 to 4 minutes, using a pair of tongs, turn the slices over and brown another 3 to 4 minutes.

Add the julienned bell pepper, sliced green onions (the white parts) and sliced red onion, frequently stirring, cook for 1 to 2 minutes.

Next, pour the Shaoxing rice wine mixture into the wok, stir to combine; cook for 30 seconds. Add the cornstarch *slurry and bring to a boil; cook for 1 more minute or until sauce just starts to thicken. Finish by adding the broccoli florets, toss to warm through.

Remove the wok from the heat. Drizzle with sesame oil and toss.

To serve, ladle a generous helping of my Cilantro Lime Rice in the bottom of a porcelain serving bowl. Top with my Beef And Broccoli Stir-Fry. Garnish with sliced green onions (the green tops) and lemon wedges.

Serve hot.

Leave a comment »

%d bloggers like this: