Wednesday, April 16, 2008

Where's the Beef?

I have an oddly strong affection for cows- I admit it. I'm not exactly sure why but it may be because we had "pet" cows (bull calves, really) when I was in vet. tech. school. Also, I now live in an area that is surrounded by cows and I always have to slow down to look at them because I think they are just so cool looking (am I weird?). Thus, I don't eat beef (or pork - they're too cute too. Terrible, I know. That's just how my brain works). So, poor Davey never gets any red meat around here. And, he has ~no~ problem with eating a cow. "Mmmm. Good". Usually the only time he gets any beef is when we go out for dinner and he can order a steak or he throws a regular burger on the barbeque for him and something tofu-ey for me. So, in honour of his first full day back to work as Landscaper Extraordinaire I decided I would be a good wifey and try to cook him something with beef. Yes, it was completely gross to cook and smelled disgusting - but that's the price I was willing to pay for my man.

So, this weeks What's Cooking Wednesday is...
Hoisin Beef and Broccoli Stir-Fry
brought to you by the Dietitans of Canada's "Great Food Fast"

Ingredients List:

2 tsp evoo
12 oz. inside round steak cut into 3- by 1/2 inch strips
1 tbsp chopped ginger root
1 tsp minced garlic
3 cups small broccoli florets
1/3 cups sliced water chestnuts
1/2 tsp cornstarch
1/3 cups orange juice
2 tbsp hoisin sauce
1/2 tsp sesame oil (optional)
black pepper
1 tbsp toasted sesame seeds (optional)


1. In a large nonstick skillet, heat oil over med-high heat; add beef strips and stir-fry for 1 to 2 minutes or until browned. Add ginger, garlic, broccoli, and water chestnuts; stir-fry for another 2 to 3 minutes until broccoli is tender-crisp.

2. In a small bowl, whisk together the cornstarch, orange juice, hoisin sauce and, if using, sesame oil. Add to skillet; cook, stirring, for 1 to 2 minutes or until thickened and heated through. Season to taste with pepper. Serve over rice. If desired, sprinkle with sesame seeds.


Dave didn't say anything as he started eating so I knew that it probably sucked. I had to probe him to get him to say, "Well, it's good- but the meat is over-cooked". Of course. I always over-cook meat...especially meat that is supposed to stay a bit pinkish because that pinkish is just too gross for me to handle. I would be a horrible chef! He said he'd give it a 7/10 but I think he was being generous just because I tried to make him something with beef and he was giving me bonus points. I think you may *really* need a wok to do this properly because I just used a big pan and while the tops of the broccoli got cooked (almost too mushy, really) the stalks were still too hard. The water chestnuts were also too hard and not sliced thinly enough. I bought them whole and they are really, really, hard to slice without cutting your fingers off. The girls both love rice and broccoli so they were okay with that part. Jamie said the meat was "not good" and Maddie ate some but didn't love it.

I don't think I'll be trying this again but, if you do, I'd suggest either using a wok or steaming the broccoli first and then just tossing it in to get it coated with sauce. I also added the optional sesame seeds which I toasted in the oven (trying to be fancy-smancy) and let me say - there is a difference of about 1 millisecond between not toasted and burnt. :)

1 comment:

darlene said...

looks fantastic to me!!!