Fake OUT...

This is a variation of the old classic Beef & Broccoli. It came from Rachel Ray. I really liked it, we hardly ever eat beef in our house so it was a nice little change although it would be good with chicken too. I served this over brown rice.


Orange Beef & Broccoli

1 bunch broccoli- cut into florets
11/4 cups beef broth
2 T hoisin sauce
2 T soy sauce
2 T plum sauce
1/4 cup cornstarch
1 orange, peel grated and juice of 1/2
1 3/4 pound boneless sirloin steak- sliced into 1/4 inch think pieces
1/4 canola oil
1 jalapeno chile, thinly sliced

In a large skilled bring 2 cups of salted water to a boil. Add the broccoli and boil until crisp-tender, about 3 minutes. Drain the broccoli and rinse under cold water. Set aside.

In a small bowl, stir together the broth, hoisin, soy sauce, plum sauce and 1 T cornstarch. Stir in the orange peel.

Toss the steak with the remaining corn starch. In a large skillet heat the oil over med-high heat. Add the steak and jalapeno and cook turning until the meat is barely pink, about 2 minutes. Transfer the meat to a paper towel lined plate, discard the excess oil. Add the broth mixture to the skilled and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes. Serve with orange wedges over rice.

St. Paddy's B-Day!!

As many of you know my Husband's birthday is on St. Patrick's Day. It's always a party that usually includes green beer and car bombs...but no this year. Today Jimmy wanted to stay in and have the old Irish stand by, corned beef and cabbage. I've never made this Irish creation and honestly wasn't all that excited about eating it. I was pleasantly surprised. It was tasty and very easy. The beef was tender and shredded and the veggies were flavorfull. I also made a tasty little mustard sauce to serve with the beef. I have a feeling this will become our St.Paddy's Day/B-day tradition.

Corned Beef

1 pre-packaged corned beef with spices.

3 carrots, peeled and chopped in 2 in. pieces

8 small yellow or red potatoes, chopped in half

1/2 green cabbage, diced in 8 pieces

Cook the Beef according to package directions. When the beef only has about 1/2 hour left, add the carrots & potatoes. Remove the beef after the vegetables have sauteed for 30 minutes and cover with foil and set aside. Add the cabbage to the other vegetables adding water to make sure it is covered with liquid. Simmer for 15-20 minutes, until it is done for your liking. Remove the vegetables from the liquid and serve with the beef.

Mustard Sauce

4 T mustard

1 1/2 cups catsup

1 1/2 cups brown sugar

12 T cider vinegar

12 T water

Whisk all ingredients together. Pour half over beef before serving and serve the other half along side the meat.

Enjoy!