Please welcome guest author Jaden Hair of Steamy Kitchen who brings us this Chinese-American classic, Broccoli Beef. ~Elise
After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn't have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car or studying!
Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests.
So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secretRead More »from Broccoli Beef