Author Archives: patty

Do-Dah, Do-Dah

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Dearest Boo,  today is the annual Kentucky Derby.  In years past we would sit down and watch it, because of your love of horses, but today conflicts have won the day.  Something had to give and it was watching the Derby.  Oh well……at least we have our memories.

And memories of the Kentucky Derby always bring forth the memory of our Gourmet Derby Dinner.  We were members of two “gourmet” groups.  I am not sure which group was first, but I do know that they were with two different beginnings.  You would call one “The Fancy Schmancy” Group and the other was “The Drinking Group”.

The Fancy Schmancy Group had five other couples, where the host couple planned the entire menu and gave different courses to the other couples along with the recipes.  The host couple always had the main entree and was responsible for any alcohol that would be served before, during or after the meal.  With their being six couples, this big responsibility was your’s only twice a year.   The other ten times you just made a recipe that was given to you.  It was stress-free time for you, as you did not have to figure out what to prepare, find the recipes (making sure that the one you will prepare can be practically finished before which will allow your time to be devoted to the guests and free up your kitchen for any last minute needs for the other courses), divide out the meal to the other couples, clean your home, figure out a “table-scape”, decide what music to having playing to help set the mood, coordinate with the other couples to find out what types of serving dishes/utensils they will need, clean out the refrigerator so that when the other couples open it up you won’t be embarrassed at what “surprises” they might encounter, come up with/and make the favors the other guests will take home as a memory of their fun evening, and remember to breathe and have fun.

The Drinking Group was almost the exact opposite.  This group had four other couples and began with the men deciding to have a group where they did the entertaining/deciding/and preparing the meal.  Awwwwwwww-right!  Now we are talking!  Your father loved to entertain – and by entertaining I mean he loved having couples over every Friday and Saturday.  He loved parties where he was responsible for nothing, but got the pleasure of sitting at the head of the table and accepting compliments for the evening.  How nice that once a month I was able to relax for the meal.  That lasted maybe for two months and then it reverted back to me.  Oh well, truth be told I did love it and was a bit of a control freak.   I wanted to be the one making all the plans when it was at our home.  I wanted to be in control.

One time, when it was our turn for The Drinking Group, the date was the same as the Kentucky Derby Run for the Roses.  Of course, I instantly knew that I wanted to do a Kentucky Derby theme.  It was perfect for us.  The Derby was all about horses and we were about horses.  We all rode, we had horses, we had a horse farm, we had riding gear….perfect, perfect, perfect.  I cannot remember what we had to eat, but I do remember our “decorations”.  Two days before the “big event” I drove the truck out to the barn and loaded the back up with saddles, bridles, helmets, blankets, stirrups, and, the “piece de resistance”, the fiberglass, life size horse.  Everything was easy to load and bring back into town to our home.  The horse, however, was another story.

Problem, it was mounted to the roof of the barn one story off the ground.  I knew that I could not ask your father for help, he would be appalled that I wanted to do this decoration.  He was the proud owner of this “horse” by means of the barter system.  He did some work for a gentleman who made fiberglass objects for his living.  This gentleman then gave your father this “horse” as his payment. I had to push that from my mind, I was a whack-a-doodle on a mission.  I must have this horse for our dinner party!  With some fancy talking I was able to get the young man who worked at the barn to scramble up on the roof, unhook it from it’s stand, and lower it to the bed of the truck.  I was there to help lower it into the bed.  Easy peasy.  Then we strapped it to the truck and off I drove the ten miles back into town, praying the entire trip that the cross winds on the highway would not be too strong to blow it out of the truck bed.  Oh heck!  Let’s be honest – I was on a mission.  I wanted that horse for the party, I needed that horse for the party, I would have that horse for the party!  Pretty sure I never even gave it a thought about the cross winds blowing it out of the truck bed.  There is a saying that “God takes care of babies and idiots”.  Well, He certainly took care of this idiot on that date.  The horse and  made it safely into town and into our yard, not without a lot of odd looks from our neighbors and friends I encountered on the way.  Good thing that cell phones were not popular at that time, as I am sure your father would have heard about my escapade long before he came home.  I knew that it would be much better if your father came home and saw the horse in place in the front yard.  It would be much easier to ask forgiveness than to ask for permission.

Next problem, how to get it out of the truck bed all by myself.  I could not risk asking for anyone’s help.  The fewer people that knew about this the better.  Somehow I was able to get the horse out of the truck and into place in the front yard.  The only thing lacking was the garland of roses that would hang around the horse’s neck to add as much of a note of reality as I could.  This was easy, as I had been working on that for almost a week in secret.  Well, the actual making of the garland was not easy, but the idea was easy.  I could not find a piece of styrofoam large enough for me to carve out the horseshoe shape in town, so I had to drive three hours away to Omaha where they had large craft stores.  While I was there I purchased about fourteen dozen artificial red roses to cover the styrofoam.  Once I had all the supplies and the carving of the shape was finished, the covering it with roses was the easy part.  It looked perfect!  And once it was on the horse it was truly perfect!  I don’t remember your father’s reaction, so maybe he was used to my idiot schemes and it did not phase him one bit.

The dinner party was a success, everyone had a good time and they all loved the horse scape throughout the living room, dining room and kitchen.  It helped that all the other couples were “horse people”.  I went to bed that night flush with my success and slept soundly the night through.  That, however, was not the case with one of the couples who were at the party.  They were our neighbors and fun loving pranksters.  The next morning, after your father finished his round of golf, we set about the get the horse back to it’s rightful home.  Your father told me to take the front of the horse, as it was the lighter end, and he went to the back side.  Our plan was to lift it up, strap it into the bed of the truck and your father would safely drive it back to the barn.  Once there he and the young man at the barn would get it back onto the roof.  Okie dokey.  We got ourselves into place and on the count of three I was to lift the front end and your father would lift the back end.  I heard “one, two, three, oh shit!” from your father.  Oh come on!  It wasn’t that heavy.  I handled it down into the truck by myself from a height of six feet, certainly the two of us could lift it up three feet.  What took me a few seconds to realize was that his “oh shit” was not just an expression some failure of the task, but was actually what was real.  It seems that our fun loving friends had gone around the neighborhood after they left our home with a five gallon bucket “collecting” dog poop from all the other yards.  They then emptied it onto the ground beneath the horse’s bottom, making it all look very authentic.  Somehow, neither of us noticed this added bonus to our landscape until your father stepped directly into the five gallon mound of poop.  Hence, his “oh shit!” remark.  Not a good ending to a wonderful party.  Oh well, at least it was not me in the poop!

This is one of our latest and your favorite Italian meals.  Braciole  (pronounced  “Brah – zhul”) was what you requested for breakfast, lunch and dinner the next day.  Leftovers?  Gone.  Joy Rising!

Braciole

Prep  Time: 30 minutes

Cook  Time: 3 hrs  (2  1/2 hrs are simmer time for the beef rolls)

Source: Anne Burelle   (www.foodtv.com)

Ingredients:

  • Extra-virgin olive oil
  • 1/2 cup finely diced pancetta  (Italian bacon)
  • 1 large onion, finely diced
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
  • 1 cup milk
  • 2 cloves garlic, smashed and finely chopped
  • 1/2 pound button or cremini mushrooms, sliced  (you can omit)
  • 1/2 pound spinach, stems removed and cut into chiffonade  (to cut spinach into long, thin strips)
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated provolone
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 pounds top round, cut into 1/2-inch thick slices (about 12)
  • jar of your favorite pasta sauce/marinara sauce
  • grated Parmigiano-Reggiano, for garnish
  • chopped parsley leaves, for garnish
  • special equipment: toothpicks

Directions

  1. Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes. Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.
  2. While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.
  3. Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes. Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes. Remove the mixture from the heat and stir in the spinach.
  4. Add the onion/mushroom mixture to the reserved bread and stir to combine. Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside.
  5. Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.
  6. Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, cover with your pasta/marinara sauce.
  7. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours.
  8. Remove the toothpicks before serving.
  9. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing.
  10. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.

Mangia!

Happy Earth Day Mother Nature

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Dearest Boo,  today is the 40th year in celebration of Earth Day.    This is a picture of some of the tulips in our front yard.  I can hardly wait for the black ones to open.  They were planted last fall, so I am waiting with bated breath as I have no idea what they will look like.  Tulips are so beautiful and delicate and gentle looking.  If only their flowers would last longer, they could be the most perfect flower.  The pink tulip is the most soft pink color, with ivory color marbled throughout.  They are like the Goldilocks of the flower kingdom – not too elegant, not to romantic, not too big, not too small, not too bright….tulips are just right.  It’s like looking at a plate of fresh cookies hot from the oven, while you are in your favorite sweats.  They just make me think of home and comfort.  They are just perfect in their simplicity and beauty.  When I look at a tulip I feel at peace.   I think that when the tulips are in bloom the people of Holland and Pella, Iowa must have their own slice of Heaven.

Today I am thinking a lot about your dad’s cousin.  It is so sad to hear news that someone that you have always felt was so strong, so larger than life, is having health issues.  It just stinks.  He is a man who is a great communicator, someone who loved to talk, loved to make you laugh, loved to argue for the sheer joy of arguing now is having difficulty with his speech.  When he was a teacher he did it with great joy and love and it showed.  So many of his students enjoyed (as much as students can enjoy) his classes and the respect he showed to them.  He has always been a champion of education and teachers and the very important job they do in preparing our young people to go out and conquer the world.  Giving them skills they would need in their everyday life.

I remember our vacations together to Minnesota for our fishing week.  Our first trips were in the mid-1970’s when CB radios were the rage.  Oh, I wish I could remember what our “handles” were, as I am positive that they were very clever and funny, because we were and still are very clever and funny people! (Update – Stuart remembers the names!  Lowell was “Yellow Dog”, Stuart was “Big Blue Heron” and your father was “Auggie Doggie”)  Lowell, Edie, Suzan, Stuart, and Teddy (their dog) were the lead car.  In the second car was your dad and I and his dog, Doc.  On the drive to Park Rapids, Minnesota, we would listen to the truckers and visit over the CB with each other.  They have always been my favorite people to travel with for vacations.

One trip I remember we were talking back and forth and Lowell was commenting about the awful smell outside.  We were driving through farm country, so awful smells outside the car was not that surprising.  We rolled down our window, but we did not notice any smell.  That family must have some powerful noses to smell this tiny, minuscule smell!   This went on back and forth for at least twenty miles with their car wondering what was wrong with us that we could not smell the stink.  Suddenly, their car pulled off the highway quickly – and before we could react all four car doors opened and they all tumbled out of their car.  We had no idea what was happening.  One minute we were talking on the CBs, the next minute they were all out of their car shouting and pointing.  What in the world was going on??  It seems that Stuart discovered what was the cause of the smell.  Teddy had had diarrhea all over the back section of their station wagon!  Once we were able to control our laughter, we got together to clean up their car – but, if memory serves me correctly – Stuart and Suzan made the rest of the trip to Minnesota in our car.

We always stayed at the same resort at Bottle Lake, Wambolt’s, pictured above.    When I first saw this “resort” I was sure that it was something directly out of “Deliverance” and I searched the woods to see if one of the river men were there for us.  I knew that I could hear the music “Dueling Banjos” coming from somewhere.  The cabin we stayed in did not have indoor plumbing, so we shared the outhouse with almost the rest of the resort. Lowell and his family had the largest cabin and it did have indoor plumbing.  The shower was located in the middle of the living room.  They did not have to walk through the pitch black to get to the bathroom in the middle of the night.  One year the cabin next to their’s had bats flying around inside.  I remember going to the store on the grounds that the resort owner’s operated.  In their store they had bait, mostly worms, some groceries and tons of candy.  Stuart was in seventh heaven.  He was flying on a sugar high the entire week.   Suzan was just thrilled each and every morning to have her giant bowl of cereal.  Bottle Lake was not full of fish, but it was full of leeches and Stuart was a leech magnet.  Anytime that child would get near the water his body would be covered with those black, slimy, squiggly things.  To see them all over his precious little face was more than I could bear to see.  The more I freaked out, the more leeches that child would find.  Ick, ick, ick.

The cabins all had screened in front porches that were the width of the cabin.  It was wonderful to sit out there early in the morning to see the fog lift off the lake or late at night to hear the choir of frogs.  It was so quaint and something from another world.  Seeing as I was a city girl, this new world took me some time to process and learn how to relax.  At night we were gently lulled to sleep with the cooling breezes from the lake.  That was when I felt like we were in Mayberry and I fell asleep wondering when Andy or Barney or Opie would make their appearance.  It was maybe the middle of the first night, when I was just letting my guard down, when a blood curdling scream woke me up and sent me to the floor quivering in total fear!  I had never heard anything like that sound and was sure that some poor woman was being murdered by those awful river men.  Once your father was able to control his laughter he explained to me that the sound I heard was that of the loons calling out to one another.  Good gravy!  How would I ever sleep with that sound?  The next day, however, I was able to confirm the saying “he who laughs last, laughs best”.

Your father was the, and I am sure still is, very structured and regimented.  He has set bathroom times and was very regular.  The only time his schedule would be off was when he would be excited about fishing and then he was miserable.  Luckily, Edie knew this and brought along a remedy for him to use.  Prune Juice.  The first night we had dinner and were sitting around the table playing cards.  Your father was pacing and was so uncomfortable.  Edie was so happy to be able to offer a solution.  He poured a large glass, sat back down at the table, and chugged the juice within ten minutes.  Back out into the kitchen he went and refilled his glass.  We all sat in rapt attention as he chugged the second glass.  As we all stared at him, his face suddenly drained of color, and he jumped up from the table.   Luckily, we were playing cards in Lowell’s cabin so he did not have to race to the outhouse, but unluckily for us the bathroom was just feet from where we were sitting.  Much later he emerged from the bathroom totally wiped out.  The prune juice truly did the trick!  It was then that I started to realize that medical school did not do much in training doctors about foods/diets/nutrition.  Your father had no idea that prune juice would help his problem or that it would work as fast as it did or that drinking 32 ounces in one 30 minute time frame was not one of his smartest moves.

I will be forever grateful to Lowell for introducing me to my all time favorite meal.  Fresh fried walleye and fried potatoes and onions.  The nights that we were able to have walleyes that were treated to this meal was as close to Heaven on Earth that I can imagine.  There is just something so perfect, so right, so simple with eating fish that is right from the lake, just mere hours after it was caught.  It practically melted in my mouth.  Although we eat plenty of fish now, nothing will ever compare to that experience.  That meal was total satisfaction!

Oh that lovely note, in keeping with the Earth Day theme we had a spinach salad for dinner.   A sustainable meal that did not hurt the Earth.  Joy Rising!

Spinach  Strawberry  Salad

Prep  Time: 15 minutes

Cook  Time: 7 minutes

Source: www.recipezaar.com    #35547

Ingredients:

  • 8 c fresh baby spinach, about 8 oz   washed
  • 2 c sliced fresh strawberries, about 8 oz
  • 1/2 c slivered almonds
  • 1/4 c granulated sugar
  • 1 T water
  • 5 tsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp honey
  • 1  1/2 tsp poppy seeds  (optional)
  • 3 tsp finely chopped fresh chives  (optional)
  • 3 T extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Prepare salad by placing spinach in a large bowl.  Set in refrigerator to stay cool.
  2. In small saucepan, combine almonds, sugar and water.
  3. Cook over medium-low heat for 5 – 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally.
  4. Spread almonds on a large plate or sheet of foil.  Let cool and then break into small bite sized pieces.  This can be made up to three days in advance and kept in an air-tight container.
  5. Make the dressing by adding the remaining ingredients (except for the strawberries) into a small bowl and whisk until blended.  Or you can put into a jar with a lid and shake like crazy.
  6. Remove spinach from refrigerator and add the sliced strawberries and toss lightly to mix.
  7. Add dressing and toll gently until spinach and berries are lightly coated.
  8. Place servings of salad onto a plate and sprinkle on the almond bits.

NOTE:  only make enough salad that will be eaten at this one time serving, as the salad will get somewhat soggy if kept for another day.   Or you can not dress the salad.  Just place salad on each plate and allow everyone to add their own dressing.  This way you will be able to keep the spinach/strawberry mixture for another day to two.

Gotta Dance!

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Dearest  Boo – I can’t help it…………this is one of my all time favorite videos on YouTube

And this is a close second

Today is the first day of the rest of my life and how will I spend it?  Cleaning the garage!  Ugh…..there are things in there that may have never seen the light of day.  Clearly they are things that I no longer have need for and I need to find them a good home.  Tomorrow is garbage day, so whatever I cannot donate or give away will find it’s new home in the city dump.  I am trying to be responsible, so I will make sure that whatever I send to the trash will not harm the environment.  Just thinking about that makes me wonder what people will say about our society when they uncover our trash.  Will they be put into a museum, like Egyptian ruins?  Or will they use it in some recycled project, much like people are doing today?  What value will future generations find in our trash?   Since Earth Day is this Thursday I am thinking about being better to this big blue ball we call home.

To help out old Mother Earth I went to www.epa.gov for the Earth Day ideas and found five that I will work this year.  One is to reduce the amount of “stuff” that goes into the land fill.  Yeah!  Check.  Another is to plant a tree.  Since we don’t have space or need in our yard, I am going to find a place where I can donate a tree.  Check two.  Another one is to not litter.  Heck, if you just take a peek into my car you will see that it is a rolling Pig Pen – gotta get that cleaned out this week.  But hey,  I am not littering Mother Earth – so, check three!  I am on a roll.  The fourth one is to buy energy star appliances – cheating check four.  We have been doing that for several years ( I needed something to make me feel like I am making progress.  Much like when I make out a “to do” list.  The very first thing on the list is “make a to-do list”.  I always feel so much better when I am able to cross something off right away. ).  The last one is one that I have been working on, but I fear it will be the hardest one to break.  Using more environmentally friendly cleaning products.  That one I know I have to do for both of our health.  The toxic fumes are just so harmful to the both of us, but especially to you with your asthma.   So far I have not found any commercial products that I feel get the job done, so I am looking online for home made remedies.

In following the idea of being better to Mother Earth I did sign up to be a modern day “share cropper”.   In an effort to buy more locally sustainable foods I joined a CSA (Community Supported Agriculture) farm.  I thought about putting in a garden in our yard, but I know that I have been putting down all kinds of pesticides to make our yard lush and green (yikes, hurting Mother Earth!).  Not sure that our soil is healthy enough for food that I want to eat.  It will be fun, as weekly we will get a supply of vegetables.  In looking over their “supply menu” there are some vegetables that have not found their way to our table, so this will be a good experience for us.   I do have my cherry tomatoes started indoors that I will transfer out to the large pots on the patio.  And I do have some strawberry plants that I will have outdoors.  It is not much, but every little bit will help.

On my night stand is Michael Pollan’s book “Food Rules”.  The central theme, so easy to understand, is to eat food.  Not too much.  Mostly plants.  I am not very far into the book, but the little bit I have read is making sense.  He states that “the degree to which a food is processed gives us a more important key to its healthfulness.  Not only can processing remove nutrients and add toxic chemicals, but it makes food more readily absorbable, which can be a problem for our insulin and fat metabolism.”  His goal in this book is to help us avoid  heavily processed foods.  It’s only been within the past fifty years that ready-made processed foods have become big business.  As more and more families become two-income families or as more and more homes are single parent homes where that parent is the sole provider and must work we looked for easier ways to get food on the table.  Children are more and more active in athletics or music or drama or a myriad of after school activities that just does not allow sitting down at the dinner table for a home cooked meal the nightly ritual it once was.  Family meals are now a luxury.  Because of time constraints and hungry kiddos you will find carloads of families turning into a fast food restaurant.  I am not judging, as I, too, am guilty.

The first idea I am going to work at implementing is to cut down on our sugar consumption.  The basic rule is that if one or more of the first three ingredients are refined sugar in any form……bad news.  Sugar is very addictive and most of us were started on the path as babies in our formula.  Several studies report that Americans eat over 115 pounds of sugar per year!  Not only does this cause damage to our teeth, but sugar is the main cause of diabetes, hyperglycemia and hypoglycemia.  It is either a significant or contributory cause of heart disease, arteriosclerosis, mental illness, depression, senility, hypertension, cancer.  It has an extremely harmful effect in unbalancing the endocrine system and injuring its component glands such as the adrenal glands, pancreas and liver, causing the blood sugar level to fluctuate widely.  It has a number of other extremely damaging effects on the human body.

Some of the other effects of sugar on the body are:

  • Increases chronic fatigue
  • Can trigger binge eating in those with bulima
  • Increases PMS symptoms
  • Increases hyperactivity in about 50% of children
  • Increases anxiety and irritability
  • Can make it difficult to lose weight because of constantly high insulin levels, which causes the body to store excess carbs as fat

Wow……..I was reading all that while I consumed what I thought was a healthy breakfast.  I had a bowl of Greek yogurt with blueberries.  Blueberries are good for your eyes, your stomach, your brain, you veins, and helps decrease chances of several different cancers.  And the yogurt is a good source of calcium and potassium, while it’s live bacteria help with our digestive system.  Yeah!  Then I looked at the ingredient list – milk, cream, SUGAR…..!  Ugh………..guess I need to do a much better job at the store.  They say it’s never too late to teach an old dog new tricks.  I have my fingers crossed that this is true.  Dear Boo, if you find that I am a bit crabby over the next month, please be patient.  I am working to get that old “sugar monkey” off my back.  Joy Rising???

Jaden’s Chinese Beef Broccoli

Prep  Time: 20 minutes

Cook  Time: 20 minutes

Source: www.steamykitchen.com

Ingredients:

  • 1# top sirloin or flank steak (place in freezer for 20 minutes, makes it easier to cut), cut into 1/8″ strips
  • 1 1/2# broccoli, cut int bite-sized florets
  • 1 T high heat cooking oil
  • 1 T minced garlic

for marinade:

  • 6 T tsp soy sauce
  • 2 T cornstarch
  • 1 T cooking oil
  • salt and pepper to taste

for stir fry sauce:

  • 15 T oyster sauce
  • 10 tsp chinese rice wine
  • 10 tsp balsamic vinegar

Directions:

  1. In a bowl, combine the ingredients for the marinade.
  2. Add the beef and let marinate for 10 minutes at room temperature.
  3. In another small bowl, mix together the ingredients for the stir-fry sauce.
  4. In a wok or large skillet, add 1″ of water and bring to a boil.
  5. Add the broccoli and cover to steam for 3 minutes.  The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork.  Drain.
  6. Discard the water in the pan and dry the pan well.
  7. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat.
  8. Add the garlic and fry for 15 to 30 seconds, until fragrant.
  9. Add the steak strips, keeping them in one layer and fry for 30 seconds.  Flip the strips and fry the other side for 30 seconds.  Fry remaining batches of steak strips.
  10. Pour in the stir-fry sauce and stir to combine.
  11. Simmer until the sauce is thick enough to coat the back of a spoon, about another minute.
  12. Add the cooked broccoli back into the pan and toss well to coat.
  13. Serve on bed of rice.