I make this at least twice a month. I’ve found no better version than this, and wanted to make sure I stashed a copy here… Original came from: https://thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/#recipe I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences… Ingredients For the beef and marinade: 1 pound flank steak (sliced 1/4-inch thick). Hint, take flank steak, cut 3 equal slices with the grain, then cut each slice against the grain at an angle.

You can add/delete/swap pepper types, add other veggies that ferment/pickle well. Think of it as a starting point to adjust to your local ingredients and taste preferences. Napa cabbage is most often used, but I’ve successfully used a regular head of green cabbage like you’d use for sauerkraut, but cut into larger pieces instead of shredding. For brine, add 1 Tablespoon per quart of water (1/4 Tablespoon per cup). 1 pound of cabbage will be a little more than will fit in a 1/2 gallon Ball jar.

Came across a recipe for this (Steamed Tofu with Ground Pork - Delightful Plate), and loved it so much, we have it several times a month. As always, I changed the basics to suit my tastes. I highly recommend a bamboo steamer for this recipe, otherwise you have the problem of moisture condensing and dripping on the plate. This dish has the great advantage that you can prepare up to steaming, move on to preparing other dishes, and 15 minutes before they’re ready, put this in the steamer.

mapo tofu

Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions