Has everyone finished with their Christmas shopping yet? I am done! All I need to get yet are some gifts bags and boxes and that's it for me. The big tackle ahead is which cookies to make this year. I think I will make 4 different kinds and a Jello Poke cake. I LOVE Jello Poke cakes!!! With the red and green layers they just spell Christmas to me. They are usually a cake that everyone loves too. And also simple, a word that I am growing fonder of by the day!!!
I also wanted to let eveyone know that my Tate's Bake Shop giveaway has ended and the winner was Jacquie. Congratulations Jacquie! I hope you enjoy the cookies and cookbook!
This is a recipe that I made about a week ago. I just had a craving for beef and broccoli and checked on one of my favorite go to sites - allrecipes! This a definitely a 5 star recipe. I used round steak like the recipe suggested but next time I will use a leaner cut that is not quite as tough. Round steak is fine but I think flank or sirloin sliced real thin would be great! Hope you give this a try......
Before I get to the recipe though can you let me know what cookies you will be baking for the holidays? I'm curious to find out which ones people are choosing. There are just sooo many choices. Thanks!
1/3 cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1/3 cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
3/4 pound beef round stead, cut into 1/8 inch thick strips
3 tablespoons vegetable oil, or more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets
Whisk together the oyster sauce, sherry, soy sauce, sugar and cornstarch in a bowl and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl and pour the oyster sauce mixture over the meat, stir to coat well and marinate for at least 30 minutes in refrigerator.
Heat vegetable oil in a wok or large skillet over medium high heat and stir in ginger and garlic. Let them sizzle in hot oil for about 1 minute to flavor the oil and then remove and discard. Stir in the broccoli and toss and stir in the hot oil until bright green and almost tender, 5 to 7 mnutes. Remove the broccoli from the wok and set aside.
Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok and stir until the meat and broccoli are heated through, about 3 minutes.