.I cannot tell you the crazy day I’ve had and soon I’ll have some big BIG news. I promise I’ll tell you soon, there are certain things that need to be ironed out first. No jinxies.
It’s really exciting.
I don’t know when exactly I’ll be able to tell you, soon.
In a couple of weeks max.
No I’m not giving any hints. Maybe later.
Yes I promise.
With the truck we bought on Monday and this other thing this whole week has been just a whirlwind and I’ve only left my home twice; both times were to walk the 14 feet to my mailbox and back. Working at home has it’s drawbacks I must say because I never get out of my home and often find I have to MAKE myself leave. I’m wouldn’t categorize myself as an agoraphobe per se, I’m not AFRAID of leaving my home or being in crowds, I actually like doing both very much. I just don’t. I am more “socially lethargic”. Too tired to get out. I work too long and have so many things in my little domicile to keep me occupied. I’m never bored.
I do still cook and just realized I haven’t posted anything on this here wee little blog in two days. Two whole days! It’s feeling so neglected it flashed me the sad face when I turned on the computer today. Trust me, it was not a pretty site. After explaining all the things going on this week I agreed to give it some blogging love today.
What a day!! Whew. I’m mentally exhausted and it felt good to cook and feels better to blog. So I made broccoli and beef today for us all to sit, eat and chat awhile.
This recipe came from the book that came with my Wok that came from the WokShop that is located in ChinaTown San Francisco. It’s the real deal and we simply love it.
Every now and then instead of rice we serve it over semolina pasta for a slightly different texture and flavor. Pasta cooks faster too.
You don’t have to have a Wok to cook it in as any large skillet will do; a Wok is simply more fun.
Time to clean the kitchen. Hope you enjoy.
No I’m not telling. You just have to wait. Now go eat.
- 3 Tablespoons Light soy sauce, good quality
- 2 Tablespoons Dry sherry
- 2 Teaspoons Corn starch
- 2 Teaspoons Sesame oil
- 1 Teaspoon Sugar
- ½ Teaspoon White Vinegar
- 3 Tablespoons peanut oil (vegetable is fine as well)
- ½ Cup Roasted cashews (optional)
- 2 Tablespoons Garlic, minced
- 4 Scallions, sliced
- 1 Pound Beef sirloin, tips or good steak, sliced into strips
- 4 Cups Broccoli florets
- 3 Tablespoons Beef broth
- Sesame seeds to garnish
- Combine all sauce ingredients in small bowl and set aside.
- Heat Wok to medium high and add 1 tablespoon of oil.
- Add cashews and stir for about 1 minute. Remove and set aside.
- Add another tablespoon to Wok and heat.
- Quickly add beef strips and stir until browned or cooked just under desired doneness.
- Add garlic and onions to beef and stir for 30 seconds.
- Remove the beef to a plate and set aside.
- Add another tablespoon of oil to the Wok and add broccoli. Stir for one minute until coated.
- Add broth to Wok and cover to steam broccoli for 2-3 minutes.
- Push broccoli to sides of Wok, or pan, and pour sauce into the center well.
- Stir sauce until it begins to thicken.
- Return beef & cashews (if using) to Wok and combine all ingredients until well coated.
- Serve over rice or semolina pasta.