I can regularly be caught trolling the internet for new recipes. This is usually when I’m avoiding a tedious computer task and I’ve already read all of the new entries on the Fug Girls’ website. Seeing as how my family has spent the last year or so cooking at home six nights a week, it’s been more than a challenge to keep everyone well fed and not bored with Meatloaf Monday and Taco Tuesday. My favorite places to find things are Food TV and Cooking Light, but I’ve been known to browse All Recipes as well.
The website All Recipes definitely has issues with consistent quality, but I’m pretty sure it’s because it allows anyone to post a recipe or write a review. So you kind of never know what you’re going to get. Take for instance this recipe I found the other day while looking for kid friendly easy dinners. I have to say, I don’t know who ‘Grandma’ was, but I feel pretty confident she is deceased and her death was not from old age. Anyone who can consume processed cheese slices melted in undiluted condensed tomato soup poured over pasta shells (PLUS salt!! Please feel free to add more salt if the sodium content of condensed soup and processed cheese isn’t high enough for you already.) and call it a meal must surely have perished in an Elvis Presley style heart attack on the toilet with 30 pounds of fecal matter lodged in her colon, right?
But anyway. I did find an article on All Recipes last week that I think may be my favorite food article ever. It’s not really a recipe; it’s more like a cooking technique, or kind of like a pattern for a dress. You pick the fabric and determine the size, and a dress pattern shows you the process of how to create it. Well, this article allows you to pick the protein, veggie and sauce, but explains just exactly how to make the perfect stir-fry.
I’ve made stir-fryish food before, and I love a good sauteed chicken and veggie over rice, but I hadn’t ever figured out how to really make it work consistently. After reading the article, I’m totally a stir-fry queen. I used it last week for a lemon chicken with frozen veggies stir fry and then again last night for the very best beef and broccoli I’ve ever produced. In fact, I’m going to institute an official Newlin Family weekly stir-fry night. You totally wish you were one of my kids now, don’t you? Sorry, my nest is full, I refuse to raise you.
I do, however, have one last secret to give you in consolation. You probably know that flank steak is the best type of beef for this kind of stir-fry (and if you didn’t know that, don’t feel bad, it took me years to understand, I find meat so very confusing). If you knew that, you are also probably aware that flank steak is totally pricey. The butcher at Bashas told me this is because there’s only one good flank steak per cow, which makes it rarer than other cuts that can produce a larger quantity per cow. This makes sense to me. The secret I’ve recently learned is the flat iron steak is just as good as flank steak and generally about $2/lb cheaper. I can consistently buy flat iron steak at Frys for $5.99/lb, while flank steak is always $7.99/lb or more. So there you go; excellent stir-fry on the cheap. You don’t even have to poison yourself with ‘Grandma’s Easy Shells’.
Ingredients for Beef and Broc:
2 lbs flat iron beef
2 lbs broccoli
½ white onion, chopped
4 cloves minced garlic
2 tablespoons minced ginger
And I used the recipe for the Soy-Sesame Sauce in the sidebar.