Friday, August 30, 2013

Broccoli Beef

Broccoli Beef
  • 1 pound flank or sirloin, sliced thinly across the grain (I chilled mine in the freezer for an hour before slicing)
  • 2 pounds broccoli florets
  • 2 large carrots, peeled, and cut into coins on the bias
  • 1 cup white onion, thinly sliced
  • 1 pound mushrooms, cleaned (do NOT rinse with water), and cut into large pieces
  • 2 tablespoons cooking oil
  • 2 cloves garlic, very finely minced
  • 2 teaspoons cornstarch, dissolved in 2 tablespoons water
  • hot cooked rice

For the beef marinade
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 1 teaspoon cornstarch
  • freshly ground black pepper

For the sauce
  • 1/4 cup oyster sauce
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1/2 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Steam the broccoli and carrots microwave safe dish. Add veggies with some water and a pinch of salt, cover and set microwave on high for 5-8 minutes until tender-crisp. Drain thoroughly.

Heat a large frying pan or wok over high heat. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic, onions and mushrooms to the pan and fry for an additional 1 minute until the beef is no longer pink.

Pour in the sauce, add the steamed veggies and bring to a boil, let boil for 3-4 minutes, stir to coat well.

Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Serve with hot cooked rice.

Tuesday, August 20, 2013

Polynesian Pasta Salad

I just celebrated 3200+ on the Facebook support page  with a Pasta Salad Party. 
I have been wanting to make a good old fashioned Polynesian pasta salad for the longest time.

SO I set out to make one, I looked up TONS of recipes and put together the bits and pieces that I wanted to have in my salad, and that sounded good to me. Here ya go...
I served mine with Kalua Pork , and good sticky white rice.

2 cups elbow macaroni, uncooked
5 ounces baby peas, thawed
3/4 c mayonnaise
1 TBS vinegar
1 TBS white sugar
1 TBS milk
1/2 tsp salt (more or less to taste)
1/2 tsp black pepper
1 med carrot, peel and shredded
4 green onions, thinly sliced

Cook macaroni for 10 minutes in salty, boiling water, drain, and rinse with cold water.
While pasta is boiling combine the rest of the ingredients in a salad bowl.
Add pasta and toss well. Chill in the fridge for 1 hour to over night be for stirring and serving.
Check to see if seasonings need to be adjusted. I added a little more salt and pepper.

Kahula Pork Roast

4 to 5-pound pork butt OR pork shoulder roast
2 1/2 tablespoons Hawaiian salt OR 1 tablespoon Kosher salt
2 tablespoons liquid smoke

Preheat oven to 275 degrees.
Place roast in a roaster pan.
Generously rub with salt, and sprinkle with liquid smoke.
Place lid on roaster pan, or cover tightly with foil and place in oven for 5-6 hours, or until meat is tender and shreds easily.
Remove pan from oven and let meat "rest" for 20-30 minutes. Then carve in thin slices, or shred well with two forks.
Ladle some of the meat drippings over the meat before serving to keep meat moist.