This was really good and tasty. I would cut the pork strips really skinny.
1/4 c. soy sauce
2 T. ketchup
2 T. worchestershire sauce
2 t. sugar
Red pepper flakes
1 lb. boneless pork loin chops, cut into 1/2 strips
1 c. broccoli florets
1 bag coleslaw mix
2 pkg. (3 oz each) Ramen noodles
Cook Ramen noodles as directed. Set aside.
Whisk the first 5 ingredients in a bowl and set aside.
Cook the pork in some olive oil until no longer pink. Remove from pan.
Add some remaining oil and cook the broccoli for about 3 minutes. Add the coleslaw mix and garlic. Stir fry for a few minutes until the broccoli is crisp tender. Stir in the soy sauce mixture and the pork. Heat through.
Add the noodles to the pan and mix altogether.
1 lb. steak
1 lb. broccoli florets
1 medium red onion, cut into wedges
1/4 c. chopped fresh parsley
3 T. red wine vinegar
Chopped fresh oregano
1 T. rinsed capers
1/4 t. red pepper flakes
Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.
Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.
Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.
Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.
Continue cooking the vegetables until they are tender and lightly charred.
Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.
These may not be very pretty but they’re really good! I probably shouldn’t have put them on a green plate, though 😉
12 oz. broccoli florets, blanched for 2 minutes in boiling water
1/4 yellow onion, sliced
2 garlic cloves, minced
2/3 c. bread crumbs or gluten free crackers
2/3 c. shredded cheddar cheese
Salt & pepper
Dash of chili paste
Preheat the broiler.
Saute the onion and garlic in some olive oil.
Place the broccoli, onion, garlic, egg, breadcrumbs (or crackers) in the Cuisinart. Pulse until smooth. Add the chili paste and seasonings. Mix. Add the cheese and mix.
Put the entire mixture into the refrigerator for about 10 minutes.
Grease a baking dish. Place a tablespoon dollop of the broccoli mixture on the baking dish.
Broil on high for about 3 minutes or until brown on top. Turn them over and broil again for a few minutes, making sure they don’t burn.
Here’s a nice tasty way to enjoy these tender young broccoli.
Cut off the tough part at the bottom of the stem. Place them in some water and microwave on high until the stems have softened.
In the meantime, melt some butter on the stove. When the broccoli are soft, drain them and add them to the butter mixture. Coat them well and salt them.
Remove them to a plate and shred some parmesan cheese on top.
Easy, delicious and healthy!
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 bunches broccoli, stems and florets chopped separately
7 cups chicken broth
1 cup skim milt
Crunchy croutons (the garlic and cheese ones from Trader Joe’s are perfect!)
Saute the onions and garlic in some olive oil in a saucepot.
Cut off the tough parts of the broccoli stems and cut them into small pieces.
Add them to the saucepot. Cook, stirring occasionally, until the broccoli stems are soft.
Add the broth and salt. Bring to a boil with the lid on. Add the broccoli florets and simmer slowly, uncovered, until the florets are tender.
Using an immersion blender, blend until smooth. Add the milk and some cayenne pepper. Cook over medium heat until heated – don’t let it boil.
Pour into a bowl and add some crunchy croutons. Add a drizzle of olive oil or truffle oil if desired.
This was tasty and really good – I used a good quality flank steak and cut it very thin against the grain.
3 T. oyster sauce
2 T. soy sauce
1 T. marsala or sherry
3 T. water
4 t. sugar
1 T. cornstarch
1 lb. flank steak – cut into thin strips
1/3 c. green onions – sliced on the diagonal into 1/2″ slices
1 T. minced ginger
1 lb. broccoli florets
To make the sauce, add the oyster sauce, 1 T. soy sauce, the sherry or marsala, 1 T. water, 2 t. sugar and 1 t. cornstarch. Mix it well and set it aside.
Marinate the steak in 1 T. cornstarch, 2 T. water, 1 T. soy sauce, and 2 t. sugar in a Ziploc bag for about 15 minutes.
Heat some oil in a wok. Add the steak and stir fry it for about 2 minutes. Remove the steak from the wok and set aside.
Add a little bit more oil and stir fry the green onions and the ginger for about 30 seconds. Add the broccoli and 1/4 c. water. Cover and cook for about 3 minutes.
Return the steak to the wok and stir in the oyster sauce mixture. Cook until the meat is just barely done and the sauce has thickened a bit.
Serve over rice.
This is so tasty – it asks for brown sugar, so I only added a touch of it, but I think it would be delicious even without it altogether!
1 lb. ground beef
1/4 c brown sugar
1/4 c soy sauce
3 garlic cloves, minced
1/2 t. minced ginger
1 T. sesame oil
One bunch broccoli, cut into florets
Boil the broccoli in some salted water. Drain them and set them aside. Brown the ground beef and garlic in a separate.pan. Drain the fat and add the brown sugar, soy sauce, ginger, and sesame oil. Season with pepper. Add the broccoli and simmer for a few minutes to blend the flavors. Top with the green onions and serve over brown rice.