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Old 12-09-2010, 05:53 PM   #1
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12/9/10-Thursday. What's Cooking?

Howdy all. I've got some eye of round beef slices simmering in a tomato sauce. I'm going to serve that with some spaghetti and garlic bread. Pics to follow. Have a good dinner everybody!

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Old 12-09-2010, 05:55 PM   #2
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Chinese pepper steak and jasmine rice.
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Old 12-09-2010, 06:24 PM   #3
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Remainder of the chili from Tues night with grilled turkey sandwiches.
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Old 12-09-2010, 06:30 PM   #4
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Quote:
Originally Posted by Andy M. View Post
Chinese pepper steak and jasmine rice.

Andy, save me the leftovers! I will pick them up tomorrow.

I am having a Cheeseburger and Fries.
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Old 12-09-2010, 06:33 PM   #5
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Quote:
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Chinese pepper steak and jasmine rice.
Is that like a Black Pepper Beef? What sort of sauce are you making with that, Andy?
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Old 12-09-2010, 06:35 PM   #6
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Quote:
Originally Posted by Andy M. View Post
Chinese pepper steak and jasmine rice.
I am seriously heading to your house right now! That sounds SO good.

I am starving, but I forgot to take anything out this morning, so it looks like I will be having frozen breaded fish fillets. I'm not sure if I have any fries left in the freezer. If not, I might just have cottage cheese and a vegetable with the fish. Starting it now--I pretty much forgot to eat today (I had a little Banquet peach pie--same size as their pot pies--this morning, and that's it). I love these fish fillets, but I have to admit pepper steak and jasmine rice sound a lot better right now!

Barbara
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Old 12-09-2010, 06:52 PM   #7
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feeling puny and not very hungry. maybe will just cook an egg and bacon dinner or soup.
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Old 12-09-2010, 06:54 PM   #8
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Here's my recipe. I started with an Epicurious.com recipe and tweaked it to our liking. This is enough for two.

Chinese Pepper Steak

8 Oz Flank Steak
4 tsp Dark Soy Sauce
Tb Cornstarch
1 Tb Chinese Rice Wine
2 tsp Garlic (use a rasp grater)
2 tsp Ginger (use a rasp grater)
tsp Salt
tsp Sugar
2 tsp Peanut Oil

1 Tb Ketchup
1 Tb Hoi sin sauce
2 tsp Chile Garlic Sauce

4 tsp Peanut Oil, divided
1 tsp Salt
1 Ea Bell Pepper, ” strips
C Beef Broth, optional
C Scallions, cut into 1-inch pieces
1 tsp Sesame Oil

Cut the steak with grain into 1 - 2-inch-wide strips. Cut each strip across grain into inch-thick slices.

Put the slices into a medium bowl with the soy sauce, cornstarch, rice wine, garlic, ginger, salt, sugar, and the oil and stir with a fork. Marinate, refrigerated, for at least 30 minutes and up to four hours.

Stir together the ketchup, hoi sin, and chile garlic sauce in a small bowl and set it aside.

Heat the wok over high heat. Pour 2 teaspoons oil down the side of the wok, then swirl the oil, tilting the wok to coat the sides. Add the salt and bell pepper. Stir-fry to cook the pepper. Remove to a plate.

Pour the remaining 2 teaspoons of the oil down the side of the wok over high heat, then swirl the oil, tilting wok to coat sides.

Add the beef, spreading pieces in one layer on the bottom and sides as quickly as possible.

Cook undisturbed, letting beef begin to brown, for 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute.

Add the cooked peppers, the scallions, the beef with any juices and the ketchup mixture. Bring to a boil and stir-fry until well combined and heated through. If the sauce is too thick, use some or all of the broth to thin it. Conversely, if the sauce is too thin, simmer to thicken.

Toss with the sesame oil then transfer to a platter.
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Old 12-09-2010, 07:06 PM   #9
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Thanks for the recipe Andy. I copied and pasted it to my Word recipe file. The only ingredients I have for that so far are ketchup, cornstarch, salt, and sugar!

Boy do I feel dumb! I found out I had a whole bag of fries, so I opened it up and started them cooking. When I went to put the rest of the bag in the freezer I saw an opened bag with plenty for a meal. Sheesh! So now I have two open bags. I don't buy them very often, so I didn't notice the open bag when I looked the first time.

Barbara
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Old 12-09-2010, 07:21 PM   #10
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We had leftover catfish stew. Might freeze the rest for later.
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