Monday, January 23, 2012

Princess Makes It Monday - Happy Chinese New Year!

Some homemade not-takeout tonight - and in the crock pot!

If you have recently gotten the news that you need to go gluten free, or if you are just looking for some delicious, simple recipes, you MUST BUY Stephanie O'Dea's two cookbooks - Make It Fast, Cook It Slow and More Make It Fast, Cook It Slow.  Everything is cooked in the crock pot, and everything is gluten free.  In fact, when Hubby got the news, I knew we'd be fine because I had been following Stephanie's blog.  I had a stack of recipes just from the blog under my apron strings, and we were ready to rock and roll!

So tonight, in honor of Chinese New Year, Princess is making Broccoli Beef, based on the recipe in Make It Fast, Cook It Slow of page 350.

Broccoli Beef
1/4 c. soy sauce (I use Bragg's Liquid Aminos, which are GF)

2 T. dry white wine (we used water)
2 T. apple cider vinegar

2 t. sesame oil

2 cloves of garlic, minced (we used a big spoonful from the jar)

1 T. brown sugar (we used raw turbinado)

1/2 t. crushed red pepper flakes (we used a good couple dashed cayenne pepper - use the amount that has your desired heat level)

1 pound beef, cut in thin strips (we used rib steak)

1 16-oz. bag broccoli, defrosted
Hot white rice

If you choose to slice your own beef instead of buying it sliced, cut it while it's partially frozen.  It's way easier to get those really thin slices.  Also, by slicing your own, you can better control the fat of the meat.

In a mixing bowl, combine all ingredients except for beef.  Stir to coat, then add to crock pot.  Cover and cook on low for 6-8 hours.  If your beef is partially frozen, you may want to start it out on high for an hour or 2, then drop the heat.  Steam broccoli, and serve with beef, over rice.

When we do Chinese at home, I make what we call Not Fried Rice.  I picked up this trick from a Rachael Ray recipe.

Not Fried Rice
a few T. olive oil
a few T. butter
1 small onion, diced fine
2 c. white rice
4 c. chicken or beef broth/stock (choose based on what you are serving it with - we are using beef tonight)

Drizzle olive oil into a medium size pan, then add butter.  When butter has melted, add onion and cook til translucent.  Add rice.  Stir and cook for about 1-2 minutes, to get rice really coated with the flavorful oil.  Add broth/stock, cover, and bring to a boil.  Reduce heat to low and cook for 15 minutes.  Remove from heat and allow to stand for 5 more minutes.  Fluff with a fork and serve.  This rice, by the way, is phenomenal in soups, because it brings its own flavor to the table - no more bland white little floaties.

Enjoy your dinner, and as we welcome the Year of the Dragon, may fortunes find their way to you.  Take good care of yourself in the year ahead.  Wishing you successes, longevity and health!  


1 comment:

Anonymous said...

My brother loves Asian meals, but all we really ever serve at home is stir fry. Thanks for another easy dish to serve him. Sounds like this is a meal my whole family would enjoy.

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