Beer for Dinner

• 1 1/2 lb. beef top round steak
  
• 1 (12 oz.) can beer
  
• 1/2 c. strong beef broth
  
• 1 tsp. fresh thyme, minced or 1/2 teaspoon dried thyme leaves, rubbed.
  
• 2 tbsp. chili sauce (Szchuan)
  
• 2 tbsp. Lee Kum Sauce
  
• 1 tbsp. brown sugar
  
• 2 tbsp. cooking oil
  
• 1 c. cauliflower flowerettes
  
• 1 c. broccoli flowerettes
  
• 1 c. pea pods
  
• 1 green pepper
  
• 1 red pepper (opt.)
  
• 1 yellow pepper (opt.)
  
• 2 green apples, cored & sliced
  
• 1/4 c. cornstarch
  

Partially freeze beef and cut meat at a bias across the grain into thin strips. For sauce, add beer, 1/4 cup of broth, chili sauce, Lee Kum Sauce and brown sugar. In a wok add oil, add beef and stir fry for 2 minutes. Remove beef and add cauliflower and broccoli flowerettes and stir fry 2 minutes. Add pea pods, green, red and yellow peppers and apples and stir fry for 1 minute. Stir remaining beef broth into cornstarch and dissolve. Add the cornstarch slurry to the beef mixture and stir fry until thickened and clear. Return the seared beef to the sauce, serve with spatules, hot noodles or wild rice.

Labels: apples, beef, broccoli, broth, brownsugar, cauliflower, chili sauce, cornstarch, oil, pea pods, peppers, redpepperflakes, thyme

Posted by Steve at 12:34 PM | Permalink | Comments | links to this post

• 4 ounces butter
• 1/2 cup flour
• 1/2 cup minced onions
• 1/4 cup minced celery
• Salt
• Cayenne
• 1 (12-ounce) bottle light beer
• 4 cups chicken stock
• 2 cups whole milk
• 1 pound sharp Cheddar, grated
• Dash hot red pepper sauce
• Tempura Broccoli Florets, recipe follows
• 1 tablespoon finely chopped fresh parsley leaves

Tempura Broccoli Florets:

• 2/3 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 cup seltzer water
• 8 fresh broccoli florets, blanched
• Salt and cayenne

1. In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
2. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
3. Reduce the heat and keep warm. To serve, ladle the soup into each bowl. Garnish with the Tempura Florets and parsley.

Tempura Broccoli Florets:

1. In a mixing bowl, whisk together the flour, cornstarch, egg, and seltzer water. Mix well to make a smooth batter. Season with salt and cayenne. Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.

Serves 8

Thanks to Tarah

Labels: broccoli, butter, cayenne, celery, cheddar, cheese, cornstarch, eggs, flour, hotsauce, milk, onions, parsley, soup, stock

Posted by Steve at 11:21 PM | Permalink | Comments | links to this post