Broccoli and Beef

I was watching a morning news channel and they made Broccoli and Beef and oh boy did it look good and so easy to make. I wont lie I also liked that she was Asian because often white cooks make Asian dishes and they are too bland. So I thought what the heck lets give it a try and I've now made it twice and we all just love it. I've add other veggies because I love all sorts of veggies in a stir fry type meal. 

Try it and let me know what you think. 

Ingredients

1/2 pound flank steak

2 Tablespoons plus 1 1/2 teaspoon soy sauce divided plus more as needed

1 teaspoon finely chopped fresh ginger 

1 teaspoon Shaoxing wine or dry marsala wine (optional)

2 medium cloves garlic crushed

1 Tablespoon plus 1 1/2 teaspoon cornstrarch

1 Tablespoon vegetable oil 

2 heaping cups broccoli florets, blanched for about 2 minutes and drained

2-3 tablespoons of water

1 teaspoon hoison sauce.

1/4 teaspoon sesame oil

Recipe

Trim the flank steak and cut into smaller pieces to help with slicing. You will need to slice against the grain into thin pieces, about 1/8 inch. Place in a bowl and add 1 tablespoon soy sauce, the ginger, wine, and garlic and mix well. Add cornstarch and mix well again. 

Preheat wok or pan over high heat until wisps of smoke rise to surface. Add vegetable oil heat until it starts to shimmer. Gently add the beef and using a spatula, spread it into a single layer in the bowl of the wok. Sear it for about 30 seconds and the stir fry for 1 to 2 minutes, or until the meat has browned. Add the broccoli, water, remaining 1 tablespoon plus 1 1/2 teaspoons soy sauce and the hoisin and stir fry 1-2 minutes, or until the sauce has thickened slightly. Add a dash more soy sauce, if desired. Drizzle with sesame oil and serve with steamed rice. 

The Best Chocolate Chip Cookies you will ever put in your Mouth

A co worker made these cookies and I have to say they live up to the title she gave them. Every time she made cookies I ran to the staff table to get one. They are the perfect combination of crunchy/chewy buttery wonderfulness. I had to get the recipe because I knew I may need to have them in my life more often. She was kind enough to share and now I know why they are so special. The ingredients explain just why they are both crunchy and chewy and so tasty. As you can see it has both baking soda and powder. I believe thats what makes them crunchy and the dark brown sugar helps them to be chewy. These instructions are very concise and I have followed to a T and I have changed to fit my needs. 

I am a firm believer there is no such thing as the perfect recipe. always room for improvement because everyone is different in what they love. Try these and let me know what you think. 

Ingredients

3 1/2 Cups all-Purpose flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 teaspoon kosher salt

1 1/4 Cups unsalted butter

1 1/4 Cups + 2 Tablespoon dark brown sugar (packed)

1 Cup white sugar

2 large eggs

1 Tablespoon vanilla extract

12 oz chocolate chips

Recipe

Preheat oven to 350 degrees

1. Using a mixer with paddle attachment, cream butter and both sugars together as they are mixing. 

2. Sift or whisk flour, baking soda, baking powder, and salt into a bowl and set aside. 

3. Add eggs, one at a time, mixing well after each addition. 

4 Add vanilla

5. Reduce speed to low and add dry ingredients and mix until just combined. Stir in chocolate chips. 

6. Using and ice cream scoop (approximately 1/4 cup) form dough into egg shapes, place on cookie sheet and bake 12-15 minutes, or until light golden brown but still soft. They will appear "puffy" but will slim down after they have rested 1-2 minutes, then gently remove from tray and place directly on cooling rack. They need to rest for 5 minutes before eating. or storing. 

 *Size does matter. Anything smaller that 1/4 cup produces and inferior cookie, an ice cream scoop is perfect.

When I first made these I didn't have the right scoop size. I made them anyway. They were a little too small. When I made them the second time with the right size they were just a little to big. I now use the big scoop but I don't fill them to the brim. And they are perfect that way. I also ran out of dark brown sugar and they were still very good but not as good. I've yet to freeze them but I still want to try that.