Last monday my housemates and I had Mussels Chowder but I won’t be writing about it. Not for now, anyway. It is one of my favorite dishes, so much so that it was only while we were eating that I realized I had not taken pictures, and it would be quite unfair to post a recipe without its picture. I made up my mind to cook the chowder again next week, with some invited friends for a taste test. And I promise to remember to take pictures :o)
For my household’s dinner I cooked Beef Broccoli, and although we were missing one special ingredient, I managed ;o) My housemates were teasing me to be ‘au naturelle’ and I was up to the challenge.
First I sliced the thawed beef into thin strips, always careful to cut across the grain. This makes the tenderizing part faster, and the meat tastier when cooked since the flavors can seep easily into the meat. Then I sauteed it with garlic and onions, put in a little water and soy sauce, and covered the pan. While waiting for the beef to become tender I prepared the vegetables. Besides the broccoli I also put in some carrots (therefore the dish can be more aptly named Beef Broccoli and Carrots..teheee!). I think the taste and aroma of carrots also sits well with beef, plus I did not want to see any veggies just rotting in the fridge what with the prices of commodities soaring.
I tested the beef’s tenderness, and when satisfied I put in some salt, pepper, sugar (just a wee bit), and vinegar to taste. I stirred a tablespoon of cornstarch into a half cup of water and put in the mixture into the pan. Adding the vegetables was the last step, then I covered the pan and after a few minutes the veggies were tender and the dish ready. I called the boys (in a household of five, 4 are male ;o) ). And as said, I managed. =D
