For this recipe, you can use an inexpensive cut of meat from the bottom of a cow such as flap , flank, or skirt steak.
Provided by: EasyRecipesCooking.com
Prep time: 5 minutes
Cook time: 40 minutes
|¾ of pound steak|
|¼ cup of plus 2 tablespoons soy sauce, divided|
|½ teaspoon of baking soda|
|of Florets from 1 large broccoli head|
|1 teaspoon of cornstarch|
|1 teaspoon of finely chopped garlic|
|1 teaspoon of finely chopped ginger|
|2 tablespoons of sesame oil (optional)|
|2 tablespoons of brown sugar|
|1-½ teaspoons of vegetable oil|
|of green onions and sesame seeds to serve|
- Cut steak into ¼-inch strips against the grain and marinate in a bowl with ¼ cup soy sauce and baking soda. Set aside for 15 minutes to one hour.
- Preheat Cast Iron Mini Wok in the oven or over medium high heat.
- Combine remaining soy sauce with cornstarch, then add garlic, ginger, sugar, and sesame oil to make
- Drain steak and shake dry.
- Pour ⅓ cup water into the skillet and turn the heat to high. Add broccoli and steam until the water is gone or until the broccoli is cooked to your preference. Drain and set on a kitchen towel to dry.
- Add vegetable oil and swirl it around in the pan. Wait until it is smoking, then add steak. Do not move steak for one minute.
- Toss steak around in the pan for one additional minute. Remove from the wok.
- Pour sauce into the wok and bring it to a boil. Return steak and toss with sauce until thickened.
- Return broccoli to the wok and quickly coat it in
. Serve immediately with sauce sliced green onions and sesame seeds over rice. thin
A cast iron wok is the perfect roasting vessel for a Thanksgiving turkey.
Provided by: EasyRecipesCooking.com
Prep time: 15 minutes
Cook time: 2 hours
Yield: 12 – 20
|1 of gallon vegetable broth|
|1 cup of kosher salt|
|¾ cup of dark brown sugar|
|1 of ginger root, sliced into 2″ pieces, unpeeled|
|6 of garlic cloves, crushed|
|of Peel from 2 whole oranges|
|of Peel from 2 whole lemons|
|4 of sprigs rosemary (or 2 tablespoons), chopped|
|1 tablespoon of whole peppercorns|
|4 of bay leaves|
|1 of gallon ice water|
|1 of 9-14 pound turkey|
|of Cooking oil of your choice (we used Lodge seasoning spray, which is canola oil)|
|of Cast iron trivet|
|of Aluminum foil|
- In a large stock pot combine all ingredients except ice water and simmer, stirring occasionally, until salt and sugar are completely dissolved, about 10 minutes.
- Remove from heat and cool in refrigerator until ready to use.
- Mix brine and ice water in a large cooler. Truss the turkey legs and place turkey in the cooler, making sure it is completely submerged. You may need to place a bowl on top of the turkey to weigh it down.
- Close cooler lid and brine turkey for 4-24 hours, flipping halfway through the process.
- Remove from brine and rinse with cold water. Discard the brine. Pat the turkey dry with paper towels.
- Adjust oven rack to lowest position. Preheat oven to 500 degrees Fahrenheit. Spray inside of wok with cooking oil.
- Place oiled cast iron trivet inside of the wok. If you don’t have a trivet, loosely fold a large piece of aluminum foil into a 6-inch square, about 1-inch thick, and place it in the bottom of the wok.
- Place turkey in the wok, breast side up. Spray turkey with cooking oil and roast for 30 minutes.
- Cover bird with foil and lower oven to 350 degrees Fahrenheit. Cook until the internal temperature reaches 165 degrees Fahrenheit, about 2-4 hours depending on the size of the bird.
- Let turkey rest, covered loosely in foil, for 15-30 minutes before carving.