Asian Beef with Broccoli

I hereby designate this my blood donor recovery meal.  Iron rich lean beef, vitamin C packed broccoli (more so than an orange!)... all wrapped together in a warm, comforting meal.  Snuggle up and enjoy.

Check out that lovely marbling in my grass-fed beef.  

 Asian Beef with Broccoli*
1 lb flank steak or tenderloin steak, sliced thinly against the grain
3 cups broccoli, cut into bite sized pieces
1 TB cooking oil
Steamed rice 

Beef Marinade
3 tsp soy sauce (or liquid aminos)
2 tsp cornstarch
1 tsp oil
1/4 tsp red pepper flakes

Stir Fry Sauce
2 TB soy sauce
1 TB water
2 tsp rice vinegar (or white vinegar)
2 tsp balsamic vinegar (or Chinese black vinegar)
1 TB minced garlic


1. Combine, marinade ingredients and pour over thinly sliced beef (in a shallow dish). Marinate at least 10-15 minutes (or longer) at room temperature.

2. Steam broccoil for about 3 minutes, until bright green and "crisp yet fork tender." Meanwhile, combine stir fry sauce and set aside.

3. Set the pan over high heat and when hot, add a little oil and swirl to coat.  Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side. Add garlic and saute for 15 to 30 seconds, until fragrant.

4. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

5. Serve over steamed rice
* Adapted from a Pioneer Woman's recipe

Bar Nuts

The first time I had these cashews, I'm pretty sure I ate the entire container.  They are delicious and slightly addicting.  Luckily, I was able to get the recipe.  They are a fun little gift to make during the holidays.  It's a nice salty break from all of the sweets.  I like to put them in glass jelly jars, because they are quite pretty.

Fresh rosemary is a MUST! And this recipe uses quite a bit.  If you become addicted to these cashews, like I am, you will probably start growing your own rosemary.

I mean look at that goodness... you know you want to whip up a batch of these NOW!  So just do it, you won't be sorry.

Bar Nuts (*adapted from Union Square Cafe Bar Nuts)

4 c. of cashews (1.5 pounds)

1/4 c. chopped fresh rosemary

1 tsp. cayenne pepper

4 tsp. brown sugar

2 tsp. coarse sea salt

2 T melted butter

Roast nuts in a 350* oven for 7-10 minutes, or until golden brown and starting to smell good. (Watch carefully, they will burn in a hurry).  Meanwhile, combine remaining ingredients to make a paste (of sorts).  Pour paste onto hot nuts and toss until every last nut is coated.  Allow to cool completely, then package as desired (or just pour in a pretty bowl and serve at a party).

WARNING: Severely addictive