hosted by Laverne Diede & Rhonda Fitterer
Steak and Broccoli Stir Fry
- 1 cup beef broth
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 Tbsps. rice wine vinegar
- 3 Tbsps. sesame oil, divided
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 2 Tbsps. cornstarch
- 1/2 head fresh broccoli, cut into florets
- 1/2 onion, slivered
- 1 lb. top round steak, thinly sliced
- 2 – 3 oz. packages ramen noodles
- Sesame seeds, optional
- Cashews, optional
In a medium bowl, combine broth, soy sauce, honey, vinegar, 1 tablespoon sesame oil, brown sugar, garlic, and corn starch; mix until combined, set aside. In a large skillet heat remaining oil over medium high heat until hot. Add broccoli and onion to oil, sauté for 5 minutes. Add steak, cook 2-3 minutes until brown. Meanwhile, in a pot of boiling water, add noodles, cook 2-3 minutes until just tender; drain well. Add soy sauce mixture to beef mixture, cook 2-3 minutes or until thickened. Stir in noodles, sprinkle with sesame seed and cashews.
Peach Crumble Dessert
- 1 package yellow cake mix
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 tsp. ground cinnamon
- 2 large peaches or pears (a can of fruit may also be used)
- 1 cup sour cream
- 1 egg
Preheat oven to 350 degrees. Mix dry cake mix, butter, brown sugar, and cinnamon until crumbly; reserve 2/3 cup mixture. Press remaining crumbly mixture on the bottom of an ungreased 13x9x2 inch pan. Peel and thinly slice fruit and arrange slices on mixture in pan. Beat sour cream and egg until blended; spread over fruit. Sprinkle with reserved crumbs. Bake 35-40 minutes or until topping is set; cool. Cover and refrigerate any remaining dessert.
