Recipe Remake: Beef and Broccoli Stir Fry

A remake of a tried and true recipe of Beef and Broccoli Stir Fry.

This is another great left over recipe.  It uses left over steak.  Now if you are like my husband you probably don't ever have left over steak.  Sometimes when he is really hungry he even eats my leftovers.  But on occasion I have about half a steak left over.  This, when sliced up, usually is about 1 cup.  With plenty of broccoli, onions,  and rice it makes a great new dinner for two.

Ingredients:

1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli floretts
1/4 cup water
2 Tbsp oyster sauce
1 Tbsp soy sauce
splash chili oil
1 Tbsp sugar
1/2-1 cup sliced leftover steak
1/4 cup toasted sesame seeds, optional
green onions, sliced

Make the sauce by stirring together oyster sauce, soy, chili oil and sugar.  Add the steak to the sauce mixing to coat well and set aside.

Meanwhile heat a large saute pan or wok on medium high heat.  Add 1 Tbsp oil and then the ginger and garlic.  Stir fry briefly until fragrant and then add the onion.  Stir fry for about 30 seconds until just soft and then add the broccoli.

Stir fry the broccoli for a minute or two and then add the water and allow the broccoli to steam until bright green and tender and most of the water evaporates (you may need more water if it evaporates before the broccoli is tender to your liking).

Lastly add the steak and sauce stirring until mixed well and heated through.  Turn off the heat and toss in the sesame seeds as a garnish (this time I did not add sesame seeds, it is great either way).  

Serve over rice and garnish with green onion slices.  Makes 2 servings. 

 Enjoy.

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Bruschetta (remake) and Antipasto

Diced tomatoes and basil to top thinly sliced ciabatta toast with a meat and cheese platter .  Great as an appetizer and filling enough for a meal.

This is a recipe remake of my earlier Bruschetta with very slight changes.  And served with a plate of cured meats (salami and prosciutto).  Roasted red peppers make a wonderful addition to both the bruschetta and antipasto plate.

We had 1 loaf of ciabatta bread left over and wanting to use it and other meats we had in the fridge I decided we would have Antipasto for dinner.  I love appetizers and would rather eat them instead of an entree.  The meats and cheese along with the bruschetta make this a light but filling meal.  It also feels special because we usually only have this stuff when people come over.  That is actually why we had the meats, they were left over from a get together.  It is almost like having breakfast for dinner; having only appetizers seems taboo and tastes great.

Ingredients:

2 cups chopped tomatoes
20 basil leaves, chiffonade
1/4 cup diced roasted red peppers
2 tsp balsamic vinegar
Salt and pepper to taste
Toasted thin slices of bread

Toss the tomatoes, basil, peppers, vinegar, salt and pepper together.  Let sit out at room temperature for at least 1 hour before serving.

This time I brushed the bread slices with olive oil and broiled them about 5 minutes until brown and crispy.  Then, I rubbed them with garlic.

The meats are salami and prosciutto and the cheese is a camembert and gorgonzala blend we found at Costco.

Put out the bruscheta, meats and cheese and top the toasts with what ever combination you prefer.  Enjoy.

Linked to:  Retro Repin

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