I delayed posting this due to the DRAMA in my life. Between being tag teamed by Drew and Gabby and potty training, I had so many things to write about that my Valentine’s Day meal (which was noteworthy) got sidelined. Well, here goes!
My kids, strangely enough, seem to love Chinese beef dishes. Beef with broccoli, Mongolian beef, Beef with peapods, etc. are their most favorite Chinese dishes. So I decided to look into making something like that. I stumbled upon this from Rainy Day Gal.
- For the marinate"
- ½ tsp baking soda
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1 tbsp water
- 2 tbsp vegetable oil
- 1½ lbs flank steak, sliced into thin strips
- For the rest"
- ½ c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 2 tbsp flour
- 1 tbsp sherry
- 3 tbsp vegetable oil
- 2 heads broccoli, crowns only
- For the marinate, whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
- In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
- In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
- Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
This recipe was AS GOOD, if not better than a restaurant! We ALL loved it!
That was followed up by some dessert from a recipe I found on Heat Oven to 350
1 1/2 cups graham cracker crumbs
3 1/4 cups powdered sugar
1 1/2 cups creamy peanut butter
1 cup salted butter, melted (I used non-dairy margarine)
1 bag (12 oz) semi sweet chocolate chips (I used dairy-free chips)
2 tablespoons butter* (non-dairy margarine)
Combine the graham cracker crumbs and the powdered sugar in a large bowl.
Add the peanut butter and melted butter and mix well.
Pour the mixture into a 9×13 pan and freeze for 20 minutes or until firm.
While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 tablespoons of butter. I personally just throw the chips and butter in a microwaveable glass bowl and microwave 30 seconds on high, stir and repeat until they are melted. Works perfectly every time.
Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when the chocolate is set take out and cut yourself a little piece, and then get ready to take a short jaunt to heaven!!
This could be the most rich, most delicious Gabby-friendly dessert. And from a caloric standpoint, it’s so rich that I couldn’t stomach that much. It was a nice, sweet treat perfect for Valentine’s Day!!!