Egg rolls make a great appetizer or side dish, but they weren’t enough for Zach tonight. Inspired to cook in an Asian style and wanting to use his brand new wok, he tried his hand at broccoli and beef, which turned out to be tasty and easy.
Makes 3 servings
12 oz. of beef tenderloin
4 cups of broccoli florets
2 large carrots
1/2 of one white onion
1/4 cup of water
4 tbs. of soy sauce
2 tbs. of oyster sauce
2 tbs. of vegetable oil
1 tbs. and 2 tsp. of corn starch
1 tbs. of brown sugar
1 tbs. of rice vinegar
1 tsp. of sesame oil
1 tsp. of sliced ginger
To prep the ingredients, first make a marinade with 1 tbs. of soy sauce, 1 tbs. of corn starch, the rice vinegar, and the sesame oil. Slice the beef in 1/4″-thick slices, and marinade for 20 minutes. Fill a medium-size sauce pot with water and bring to a boil over medium-high heat. Blanche the broccoli florets for 2 minutes, then shock in ice water. Julienne the carrots and chop the onion.
Mix together the water, remaining soy sauce, remaining corn starch, oyster sauce, and brown sugar. Pour this into the wok, and cook for about 2-3 minutes until the sauce has thickened. Remove the beef and vegetables from the wok with a slotted spoon, and serve with steamed rice in Arakawa Pottery.
• For the rice:
2 cups of washed jasmine rice
2 cups of water
Wash the rice with cold water until the water runs clear. This is the key step that many people are unaware of; it removes the excess starch, and the result is fluffier rice that is not so sticky. Combine the rice and water in a rice cooker and follow the manufacturer’s instructions.
Meatloaf in Zach’s house growing up was a mix of beef, pork, and veal. That’s great, but nowadays we’re trying to make smarter decisions about our health. Tonight’s recipe features Jennie-O lean ground turkey; sure, you could get extra lean, but you still want a moist meatloaf, not a dry meat sponge.
Makes 4-5 servings
• For the meatloaf:
20 oz. Jennie-O lean ground turkey
1 medium-sized carrot
1/2 white onion
1/4 cup plain bread crumbs
1/4 cup tomato puree
2 tbs. grated Parmesan cheese
2 garlic cloves
1 tsp. Sriracha sauce
1/2 tsp. freshly cracked black pepper
1/2 tsp. dried thyme
1/4 cup ketchup
1 tsp. Kosher salt
1 tsp. butter
1/2 tsp. Worcestershire sauce
Preheat oven to 325 degrees F. Chop carrot and onion in smaller, more manageable pieces. Put garlic, thyme, carrot and onion chunks in a food processor, and pulse until finely chopped. Saute in a pan with butter over medium heat for 5-7 minutes until mixture is slightly softened. Set aside to cool.
In a large mixing bowl, add turkey, bread crumbs, tomato puree, egg, cheese, Sriracha sauce, pepper, salt, and the cooled sauteed vegetables. Mix until well blended, but don’t overwork the meat.
Spray a cookie sheet with Pam. Form the meat mixture into an evenly-shaped loaf or log, and place on the cookie sheet. Mix ketchup and Worcestershire sauce together, and coat the sides and top of the loaf. Bake for 1 hour 20 minutes, with a baking dish full of water sitting on the rack below to help keep meatloaf moist and prevent cracking. Let rest before slicing, about 8 minutes.
• For the mashed potatoes:
1 large pot of salted water
5 large red potatoes
1/2 cup fat-free milk (more or less, depending on how thick you like your potatoes)
1 tsp. freshly cracked black pepper
1 tsp. garlic powder
Salt to taste, but potatoes take a lot to salt
Boil potatoes in the salted water on medium-low to medium heat until soft and tender. Drain, then combine all ingredients with a hand mixer or KitchenAid. Scrape down the sides of the bowls a couple of times to make sure all ingredients are fully incorporated, and taste for desired saltiness.
• For the mushroom gravy:
12 large button mushrooms, quartered
1 can beef broth
1/4 cup white wine (in two quarters)
2 tbs. flour
2 tbs. butter (in 1 tbs. portions)
1 garlic clove
1/2 tsp. freshly cracked black pepper
2 green onion stalks
Combine all ingredients except mushrooms, 1/8 cup wine, flour and butter in a small sauce pan to make a broth. Reduce over medium heat for about 20 minutes, but remove the garlic and green onion after 10 minutes.
In a medium-sized saute pan, melt 1 tbs. butter over medium heat and saute the mushrooms for 7-10 minutes, until tender. Add 1/8 cup wine half way through cooking time.
In a small saute pan, melt the other 1 tbs. butter over medium heat and add flour. Cook until mixture is golden brown; this is called a roux. Combine roux with reduced broth in the broth’s pan, and cook until it is thick enough to coat the back of a spoon (nappe). Add mushrooms, cook for another 1-2 minutes to marry the flavors, and done. Serve with steamed broccoli.