Simmer This

Well hello there bloggers!  I was just scolded by one of you for not posting enough lately, and she’s right.  Here’s a really great recipe to make up for my transgression.  It’s very easy and quick, but tastes like you’ve spent a lot of time in the kitchen.  It calls for ginger root.  Just add as much as you want.  I keep my root in the freezer so that it doesn’t spoil in the fridge, and just pull it out as I need it.  If you’re not sure of the taste, then just use a thin slice and adjust next time you make the recipe accordingly.  Don’t forget to peel it.  I just know you’re going to love this.

CHINESE BEEF AND BROCCOLI

1# Flank Steak, 2 T soy sauce, 1 T dry sherry (see note), 1/2 tsp cornstarch, 1# broccoli, 1 clove garlic minced, 1 slice of minced ginger, 2 T peanut oil, salt.

Slice steak very thin against the grain.  Combine soy through cornstarch.  Pour over the steak and marinate 15 minutes.  Slice brocc on diagonal.  Mince garlic and ginger.  Heat wok 30 sec.  Add oil.  Wait 20 seconds.  Add garlic and ginger.  Fry 20 seconds.  Add beef.  Stir fry 1 minute.  Add broccoli.  Stir fry 4-6 minutes.  Serve hot over Jasmine Rice.

Be sure and don’t buy the Sherry in the grocery store that is found with the vinegars and other condiments.  That’s called cooking sherry and it’s loaded with salt to make it undrinkable so that anyone can buy it without being carded.  It’s unpallateble.  Buy your dry sherry where you buy other liquors.  It’s not too expensive.