Memorial de mi cocina

Prep Time: 15 minutes Cook Time: 20 minutes Yield: 2 servings Calories per serving: 719 An easy recipe for authentic Chinese beef and broccoli. Ingredients 1 pound flank steak, sliced into 1/4 inch thick strips 3 cups small broccoli florets 1/2 cup beef stock 5 cloves garlic, minced 2 tablespoons corn starch 1 tablespoon canola oil For the sauce: 1/2 cup low sodium soy sauce 1/4 cup brown sugar 2 teaspoons corn starch Instructions Toss sliced beef in a large bowl with corn starch. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 min...

Ingredients 1 pound linguine 2 TBS olive oil , divided 2 large eggs , lightly beaten 1/2 tsp crushed red pepper flakes 1 zucchini , cut in half vertically, then sliced in half circles 8 ounces mushroom , chopped 3 cloves garlic , minced 2 TBS brown sugar 1/3 cup low sodium soy sauce 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy) 2 inches fresh ginger , grated 1 handful fresh cilantro , chopped 4 green onions , chopped 1/4 cup peanuts , chopped Instructions In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta. Return large stock pot to st...

En lugar de frijoles blancos, que no había en Superama, le puse garbanzos de lata, drenados. Ah, le pues col morada. Total: 15 min Active: 15 min Yield: 4 servings Level: Easy Ingredients 2 tablespoons lemon juice, from 1 large lemon 1 tablespoon capers, drained and chopped  1 teaspoon Dijon mustard  1/4 cup extra-virgin olive oil  Kosher salt  One 15-ounce can cannellini beans, drained and rinsed  One 6.35-ounce jar olive oil-packed tuna, drained  2 cups baby arugula  2 small treviso, cut into 2-inch pieces  1 Belgian endive, cut into 2-inch pieces  1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife  1/2 cup fresh Italian parsley leaves  Directions Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently ...