Tag Archives: Beef

Tri-tip with Chimichurri

14 Friday Jul 2017

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We made a new discovery this week.  We tried it one weekend, and then decided we liked it so much that we made it again the second weekend.  So, if you noticed tri-tip in my grocery purchases twice in the same week, that’s why.

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I didn’t invent, or even much alter, these recipes.  I just put them all together.  The first time through we tried sugar snap peas as the side.  We all agreed that while we liked sugar snap peas (and I had them already needing to be eaten with something), they weren’t right for this dish.  The cauliflower was a much better option, but we may continue trying other sides.

First the tri-tip with chimichurri.  This was a nice, simple recipe from Bon Appetit.  There were a few modifications:

  • We omitted the sesame seeds.
  • I substituted 1 Tbsp sugar for the agave nectar.
  • Next time I’m going to try making the chimichurri in a food processor or blender because we’d prefer the greens a bit more broken down.

Next, the bread.  This is King Arthur Flour’s French-Style Country Bread.  I’d never made it before pairing it here, but it is very good and will definitely enter the rotation with other meals also.  Note, the first time I made this I used 2 hours for the starter and the full times for the rises.  This produced a very soft bread with larger holes.  The second time I was in a bit of a hurry so I shortened all the times a bit.  Both were tasty, but I’d recommend going for the longer times for truly light, airy bread.

Not pictured, but with the bread, we had guacamole.  Definitely recommend putting this on the bread.

The cauliflower held its own much better than the peas.  It’s a recipe we make a few times a year.  The kids prefer it without the cheese sauce which is easy enough to accommodate.

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Beef & Broccoli Stir Fry Recipe

03 Friday Oct 2014

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My friend who sent this recipe said she got it from Weight Watchers.  I’ve modified it a bit and don’t have the nutrition info.  But, either way its really good.  Note that the beef and broccoli amounts can be adjusted to your family’s needs without otherwise altering the recipe.

Ingredients:
2 ½ Tbsp Cornstarch (divided)
¾ lbs Lean sirloin beef
2 tsp Canola oil
1 ½ cups chicken broth (divided)
5 cups broccoli florets
1 Tbsp Minced raw ginger root
2 tsp Minced garlic
¼ tsp cayenne pepper (or to taste)
¼ cups soy sauce
½ cup water

  1. Dredge beef in 2 Tbsp cornstarch.
  2. Heat oil in a large nonstick pan over medium-high heat. Cook beef 4 min per side.  Beef will be rare.  Transfer to cutting board.
  3. Add 1 cup broth to the same pan; stir to loosen any bits of food. Add broccoli; cover and cook until broccoli is crisp-tender, about 10 minutes.
  4. While the broccoli is cooking, slice the beef into strips.
  5. In a cup, stir together the soy sauce, remaining ½ cup broth, remaining ½ Tbsp cornstarch, and water.
  6. Remove the broccoli from the pan.
  7. Add ginger, garlic, and cayenne to pan; stir fry until fragrant, about 1 minute.
  8. Stir soy sauce mixture and immediately add to pan. Reduce heat to medium-low and simmer until slightly thickened, about 1 min.
  9. Return beef and accumulated juices to pan; toss to coat. Cook beef to desired doneness.
  10. Serve with rice, noodles, etc.

Some of mine like their food separate so the rice, beef, and broccoli are separate on their plates.  The more standard way would be to put a bed of starch, top with broccoli, top with beef & sauce.

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