Best Beef and Broccoli

In the past this dish has frustrated me, the beef always turned out way too tough and the broccoli too soggy! Why would I buy expensive beef, when all I get in return is a bad case of TMJ! Well, I've finally figured out how to make it tender and juicy, keeping the broccoli cooked just right. This dish is now one of our top 5 favorites! If you're craving Chinese, make this! I promise you'll be trying to come up with an excuse to make it again!

Steak Marinade

2 lbs flank steak (a MUST)
3 Tb soy sauce
2 Tb water
3 tsp sugar
1 clove garlic minced

Slice the steak into long thin strips with the grain. Cut strips into 2 in. pieces against the grain.

In a medium size bowl (or a gallon size ziploc) combine additional ingredients, stirring to combine. Add beef, mix well. Marinate in the refrigerator for at least an hour or more.

Sauce

1/4 cup soy sauce
1/4 cup apple juice or water
3 Tb hoisin sauce
3 tsp cornstarch
3 cloves garlic, minced
2 tsp fresh ginger root, minced(grated on a microplane)
3 tsp sugar
1/4 tsp pepper

Whisk ingredients in a small bowl. Set aside

Veggies
4-5 cups broccoli florets
6 green onions, cut into 2 in pieces(top & bottom)
2 tsp oil
1/4 cup water

In a skillet, heat oil, add broccoli, stirring to coat broccoli. Add 1/4 cup water continue to stir and steam for about 3 minutes. Add onions, cook for another 2 minutes. You want the broccoli to be crisp/tender. Remove from heat and place in a bowl to stop cooking.

The Finale!

In a large skillet add 1/4 cup oil turn on heat to med. high. You want the oil to be really hot. Keep a lid nearby because it will spatter. Remove steak from marinade and discard marinade. Add steak to hot skillet cover with lid for a few seconds to avoid the oil splatter; then remove lid and stir meat the cook evenly. When meat starts to brown (about 3-6 minutes) add the sauce and veggies tossing to coat evenly. Be careful not to overcook the meat! Heat until sauce starts to thicken.

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Best Pot Stickers Ever!

Ginger, garlic, soy sauce, sesame oil...the smell is still lingering in my kitchen this morning. We're talking major salivating going on here. I'm longingly wishing for at least one leftover pot sticker. But sadly, they were inhaled in a couple minutes flat last night for dinner! I've been wanting to make pot stickers like the brand Ling Ling for some time now. So I went to Costco yesterday and read the ingredients on their package. I came home more determined then ever to copy the recipe. You can imagine my joy when Bryn proclaimed, "Mom these are way better then the ones from Costco!" Wahoo! Mission accomplished! These will be a regular on the menu from now on, along with my copycat recipe for Panda Express Orange Chicken. I'll be sharing that one very soon.

First combine:

2 1/2 cups finely chopped Napa cabbage (chop first, then measure)

1/2 Tb salt
In a bowl sprinkle salt over cabbage, stir; let sit for 15-20 minutes. Place the cabbage in a strainer and squeeze the living day lights out of it! The drier the cabbage the better.

Second:
In a medium bowl add:

1 lb ground chicken
2 finely chopped *green onions (tops and bottoms)
1/2 tsp salt
3/4 scant tsp garlic salt (Lawry's)
2 tsp sesame oil
1/2 Tb finely chopped fresh ginger
*green onions sometimes come way thick or really thin. If yours are thick use 2. If they're thin use 2 1/2.

Add cabbage and mix well. If you have time, make this early in the day and refrigerate mixture until your ready to fill wrappers.

Third:

1 package wonton wrappers (2in circle)
*I could only find the eggroll size. I cut them at an angle to make 2 triangles. We actually liked them a little bigger. Add 1 Tb filling in this size wrapper.

Have a small bowl of water on the counter ready to dip fingers in. Spread wrappers over counter. Fill 2 tsp filling in the center of wrapper. Wet one side of wrapper and fold in half and pinch edges.

Fourth:

Heat 2 Tb oil in a non-stick skillet. Heat oil until it smokes; place pot stickers in skillet. Add water one-third way up pot stickers. Cover and reduce heat to medium. Cook until liquid is gone, about 7 min. Flip and cook both sides until crispy.

Dipping sauce:

1/2 cup soy sauce

1/2 tsp sesame oil

1 small garlic clove, minced

1 Tb green onions, chopped

1 Tb water

1 tsp minced fresh ginger

1/3 cup packed brown sugar

1 Tb rice vinegar

In small mixing bowl whisk all ingredients together. Refrigerate until ready to use.

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