Category: MISC

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry

yields 4 servings
2 1/2 tablespoons cornstarch, divided
1/4 tablespoon salt
3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
2 teaspoon canola oil
1 cup reduced-sodium chicken broth, divided
5 cups broccoli, florets (about 12oz bag)
1 tablespoon ginger root, fresh, minced
2 teaspoon minced garlic
1/4 teaspoon red pepper flakes, to taste
1/4 cup low-sodium soy sauce
1/2 cup water

Directions:  On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.

Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

Modifications:
-I also added 2 stalks of green onions and a few mushrooms.

Here’s what you’ll need:

If you are using fresh broccoli, cut up the broccoli.  Mince 1 Tbsp of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

I went ahead and added some green onions and mushrooms.
Put some cornstarch in a bowl and then toss and cover the beef.
Heat some canola oil in a wok or a pan.
Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side.

Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.

Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
Uncover and add the ginger, garlic and any other veggies.
In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.

Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.
I added some rice to the pan (see below for details) and then put the beef back in.
Here’s what you’ll end up with:
I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

1 serving of the beef and broccoli (1 cup)=5 points
1/2 cup of the rice=4 points

Hope you enjoy!
April