This is a fast easy meal that we have enjoyed for years.
1 can condensed beef broth (aka beef consume)
1/2 cup water
2 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp crushed red pepper
2 tbsp peanut oil
4 cups broccoli florets
1 cup white onions, sliced
1 lb boneless beef sirloin steak, thinly sliced
Thinly slice your steak (or you can use a roast if you are making a bigger batch). This is easier if the steak is partially frozen.
Once steak is sliced brown in a little oil. Add in broccoli and onions, fry for a bit and then add soy sauce and condensed beef broth and crushed red pepper. Can add more if you like it spicier. Once that has simmered for a bit thicken with water and cornstarch.
Serve over egg noodles, pasta of your choice or mashed potatoes.
Instant pot opinions:
Use your instant pot to saute your thinly sliced steak, once sauted add in your beef consume and soya sauce and pressure cook on high for 15min, then natural release for 10min. Add rest of ingredients and saute until broccoli is partially cooked and then thicken with cornstarch and water.
There are a lot of ingredients in this recipe, but trust me it’s worth it. My husband and I have searched for the perfect barbecue sauce for years and tried numerous recipes. We finally each found one that we thought was pretty good, just not perfect. Then we had the brainwave to mix them together. Success, the perfect barbecue sauce.
2 tbsp oil
1 medium onion, finely chopped
4 cloves of garlic minced
1 jalapeño finely chopped
1 cup ketchup
1/2 cup beer
1/4 cup apple cider vinegar
1/4 cup soya sauce
1/2 cup spiced rum
1/2 cup chili sauce
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1 tsp dry mustard
1/2 tsp cayenne pepper
1 Tbsp paprika
1 Tbsp Chipotle sauce
black pepper to taste
Sauté onions and garlic in oil until caramelized, add jalapeño then add dry spices and brown sugar and mix.
add rest of ingredients and simmer until it reduces down to desired thickness.
You can refrigerate the remaining sauce if you don’t use it all. It’s great on ribs, chicken, pork and I love my sausage dipped in it. I also really enjoyed it mixed into my scrambled eggs.
Hopefully you enjoy it as much as we do.
This Easter we tried something different with our turkey, we didn’t just roast it in the oven, or smoke it on the smoker, we tried a brine instead. I have to say it was one of the most flavourful and moist turkeys we have had. It’s pretty easy, just needs a little extra prep time. We actually put the frozen turkey in a cooler with the brine and it was perfect. We put it in Friday at noon and put it in the oven Sunday at noon.
1 gallon vegetable stock
1 cup brown sugar
3/4 cup salt
Fresh thyme bunch or 1 Tbsp dry
Fresh rosemary or 1 Tbsp dry
Boil for a few minutes
Then add 1 gallon ice water to whatever container you are going to put the turkey in and soak 24 hrs.
Roast as normal in the oven. We always stuff butter under the skin and did that again with this one.
They say you can also do it with a chicken, you just soak it for less time. I haven’t tried that yet. But when I do I will be sure to share.
I’m sure by now you have all seen the instant pot recipe for egg rolls in a bowl…I had looked through numerous versions, but none of them seemed like they needed the instant pot, and they didn’t sound as appealing as my sister in laws spring rolls (she is from Thailand and makes the BEST springrolls). I have helped her make springrolls a few times, and I suck at it. They are a lot of work and I’m too slow at rolling them. By the time I’m done making them we would have caved and ordered something 🙂 So I figured I would take her recipe and just make it into the egg roll in a bowl that everyone is sharing on social media. We had them last night, and they were amazing. I also think they are much healthier because nothing is deep fried.
- 1 lb ground beef or pork
- 2 cups bean sprouts
- 1 cup chopped fresh mushrooms
- 1/2 cup shredded carrots
- 1/2 cup broccoli slaw
- 2 small packages of rice vermicelli
- 2 small pckg of beef oxo
- 2 tsp seasoning salt
- 1 tsp black pepper
- 1 tbsp oyster sauce
- 1 pckg egg roll wrap
- put vermicelli in a big bowl with warm water for 15min and drain
- fry ground pork or beef until no longer pink
- add all remaining ingredients (minus wrappers) and fry until vegetables are tender, once veggies are tender add the vermicelli noodles in and mix well
- while that is cooking slice the wontons into wide strips, brush with oil and bake at 350 for ~10min until crispy
- serve with your favourite spring/egg roll dipping sauce.
- 5 lb blade or chuck roast
- 1 pckg gravy mix
- 1 pckg ranch dressing mix
- 1 pckg onion soup mix
- 1 can beer
- place the beer in the bottom of the instant pot, then place the roast in.
- sprinkle the rest of the packages on top and around the roast
- close the instant pot and seal it.
- press the meat/stew button and set for a 120min cook time. let it decrompress (natural release). remove and serve.
We have made this recipe with many different cuts of roast, it doesn’t seem to matter what cut you use it comes out melt in your mouth tender.
This isn’t rare or even pink, it’s very well done, but falls apart because it is so tender. I use it mostly for the tougher cuts of meat that would take hours to cook in the slow cooker to get mediocre results. This makes the tough cuts fall apart tender. It is also worth mentioning that the liquid makes the best tasting gravy. I generally make a roux and then make the gravy using that.
I also suggest you save 2 cups of the broth from this recipe to use to make these pork chops
You can freeze the 2 cups of broth to use to make the pork chops at a later date.
A friend of ours shared this recipe with us a while back and I finally got a chance to make it. It is a fantastic way to cook pork chops if you you are looking for something different.
- 3 to 4 bone in pork chops
- 2 Tbsp Dijon mustard
- 2 Tbsp cracked pepper
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp oregano
- 1 Tbsp sea salt
- 4 slices bacon, diced
- 1 1/2 cups baby bella mushrooms, sliced
- 1/4 cups shallots chopped
- 1/4 cups of white wine
- 1 1/2 cups of spinach
- 1 Tbsp lemon juice
- lather pork cops with Dijon mustard and season with black pepper, garlic powder, dried oregano and sea salt. add chops to skillet and let cook for 8 minutes per side.
- while chops are cooking, add bacon to wok and cook for about 5 minutes per side.
- when chops are halfway done, add mushrooms and shallots to wok and cook for 2 minutes. finally add white wine and spinach to wok and let simmer another 5 minutes.
- stir occasionally and finish with lemon juice on top.
- once chops are done, add mushroom sauce on top of meat and enjoy.
just as a side note I just barely sprinkled garlic powder on ours because my hubby doesn’t love garlic and they were still fantastic.