Beef (or Chicken) & Broccoli stir fry

 Source:

YouTube, Brian Lagerstrom, 'Weeknighting' (again)

https://www.youtube.com/watch?v=NxXXSgwdLmU

Time:

30 minutes

Ingredients:

(makes 4 portions)

1lb/.5kg beef flank steak or sirloin

5g or 1t soy sauce 

5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)

10g or 2 1/4t sesame oil 

2g or .5t sugar 

2g or 3/4t corn starch

2g or .5t baking soda

350g/12oz broccolini or broccoli cut into small pieces

¼ large white onion, sliced

10g/3-5 cloves garlic, grated

10g or 1-1.5Tbsp  ginger, grated 

Stir fry sauce (see recipe below)

Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)

High smokepoint oil (canola, peanut, etc)

Stir Fry Sauce

10g or 2.5t  sugar

30g or 1.75Tbsp soy sauce 

45g or 2.5Tbsp oyster sauce (sub with hoisin)

30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)

Directions:

01. Cut steak with the grain into 3 2.5”/6-7cm wide strips. 

Turn each strip 90 degrees and slice thinly on a bias.

Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm).

Place meat in colander and rinse well with water. 

Place rinsed and drained meat in a bowl.

Add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda.

Mix well to coat. 

02. In 12” wok with high heat of this recipe.

(or large cast iron or 12-14” nonstick) 

    A. Add 1-2 Tbsp of oil to wok and get hot.

Add half of the marinated beef.

Stir and toss to coat with the oil, moving it around/tossing often.

Do this for about 60-90 sec or until browned and cooked about 80-90% through.

Transfer beef to a bowl.

Return wok to high heat.

    B. Add another Tbsp of oil followed by second half of raw/marinated meat to wok.

Cook, stirring and tossing frequently for 60-90 sec.

Transfer to cooked beef bowl. 

03. Return wok to high heat.

(Add splash of water and wet towel with  tongs to remove any stuck-on beef gunk from pan.)

    A. Add 1 Tbsp of oil followed by half of broccolini and half of onions.

Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy.

Transfer to bowl with cooked beef.

Return wok to high heat 

    B. Add another Tbsp of oil and the rest of the broccolini and onions, cook for 60-90 sec.

Add garlic and ginger, moving/stirring constantly.

04. Add previously stir fried Meat and Veggies.

Toss to combine for about 15-20 sec.

Add Stir Fry Sauce around inside edges of wok.

Add 2-3 spoons of cornstarch mixture.

Toss and stir  together to combine.

Serve with rice. 

Fast, but good Pizza dough (1/2 sheet jelly roll pan)

Source:

King Arthur Sesame Pizza

https://www.kingarthurbaking.com/recipes/sesame-crusted-spicy-pizza-recipe
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*Skipping the sesame seeds & using a difference sauce.

We LOVE our pizza sauce recipe from (see "Pizza Sauce" recipe)

Time:

3 hours

*Can make ahead of time.

Refrigerate stretched out dough in sheet pan hours or 1 day in advance.

Dough:

360g   King Arthur Unbleached Bread Flour (3 cups)

8g       salt (1.5 tsp)

3g       yeast (1 tsp)

270g.  water, lukewarm (95°F) (1 cup + 3 Tbsp)

15g     olive oil (1 Tbsp)

Directions:

01. In a large bowl, whisk together the flour, salt, and yeast until well combined.

Add the water and olive oil.

Mix until thoroughly combined and homogenous. 

- Cover the dough and place it in a warm spot (about 70°F to 75°F) for 15 minutes.

02. Give it a bowl fold 01 (see "Bowl Fold" below).

- Cover the dough, set aside for another 15 minutes.

03. Perform bowl fold 02. 

04. After the second bowl fold, cover the dough and allow it to rest for about 60 to 90 minutes.

(Until it’s slightly puffy but not necessarily doubled in size.)

05. Shape the dough:

A. Coat the inside of the 9" x 13" pan (or 1/2 sheet) with 15g (1 Tbsp) of olive oil.

Being sure to oil up the sides of the pan.

Transfer the dough into the pan and turn once to coat in oil. 

B. Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to cover the entire pan.

If your dough resists, cover it, let it rest for 15 minutes, and try again.

You may have to do this several times... stretch & wait.

(you can try lifting the dough out of the pan and letting gravity help you stretch it evenly)
It will eventually cover the whole pan.

Do not overstretch it, be patient, or you may tear the dough and then you'll have a hole in your pizza.

06. Once dough is shaped, cover the dough and let it rest for an additional 45 to 60 minutes

(Until slightly puffed; there should be some bubbles on the surface and edges, but the dough will not have doubled.)

*In the last 45 minutes of the rise time, preheat the oven to 500°F with a baking stone or steel on the bottom rack.

**While the dough is rising and the oven is preheating, make the sauce.

07. Assemble pizza just before baking.

Whatever you like, but usually - Sauce, Mozzarella cheese, onions, parm cheese, etc.

08. Bake:

A. Lower the oven temperature to 450°F.

Bake the pizza for 20 to 25 minutes.

- until the cheese is bubbling and the bottom and edges of the crust are golden brown (use a spatula to check the bottom).

* If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer.

On the other hand, if the top seems fine but the bottom is not browned to your liking, leave the pizza on the stone/steel for another 2 to 4 minutes.

B. Remove the pizza from the oven and place the pan on a heatproof surface.

Let the pizza cool very briefly, then carefully slide it from the pan to a cooling rack or cutting surface. (This will prevent the crust from becoming soggy.)

Top pizza with basil or red pepper flakes.

Bowl Fold:

Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn (90°) and repeat 3 to 6 times, until you’ve circled the dough and it has become resistant to stretching.