Beef and Broccoli Stir Fry by CK
1 1/4 lbs flank steak thinly sliced
1 tablespoon + 1 teaspoon vegetable oil divided use
2 cups broccoli florets
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 4 minutes or until tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the broccoli from the pan; place on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the steak pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through. Add the broccoli mixture back to the pan and cook for 2 more minutes or until warmed through. In a bowl whisk together the oyster sauce, beef broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, with rice if desired.
PEACH COBBLER BARS by GKT
Bars:
1 c. butter, softened
1 c. sugar
1 c. brown sugar
4 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
6 medium peaches, peeled and sliced into thin wedges
1/4 c. brown sugar
1/2 tsp. pumpkin pie spice
Glaze:
1/2 tsp. vanilla extract
1/2 c. powdered sugar
1 Tbsp. milk
Preheat oven to 350. Line a 15x10x1 pan with parchment paper. In mixer bowl, cream together butter and sugars. Add in eggs, one a a time, mixing until well combined after each egg. Add in vanilla and beat until well combined. In a medium bowl, combine flour and salt. Add flour mixture into butter mixture and beat until well combined. In a large bowl, combine peaches, 1/4 c. brown sugar, and pumpkin pie spice. Spread 3 cups of batter onto prepared pan. Spread pie filling over batter and then drop remaining batter over pie filling. Bake for 25-30 minutes, or until a toothpick comes out clean from middle. Cool on a wire rack. In a small bowl combine vanilla, powdered sugar and milk until smooth. Drizzle over bars and let cool completely.
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