1 pound beef, sliced into thin bite sized strips
15 green onions, cut to 1 inch lengths
2 green peppers, cut into 1 inch chunks
3 tomatoes, cut into 1 inch chunks
1 teaspoon salt
½ cup oil
1 teaspoon rice wine (Mirin)
½ teaspoon sugar
2 tablespoon soy sauce
1 teaspoon minced ginger root
¼ teaspoon pepper
1 teaspoon cornstarch
2 tablespoon oil
1 cup chicken broth (Erik, you can use beef broth)
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1/3 cup ketchup
Combine marinade ingredients. Add beef, mix well and set aside.
Combine ingredients for seasoning sauce and set aside.
Heat oil in wok. Stir fry beef until lightly browned. Remove beef and set aside. Using same oil, stir fry green onions for 1 minute then add green peppers and salt. Stir fry for 2 more minutes. Add tomatoes and stir fry for another minute. Add seasoning sauce. Stir fry until sauce is thickened then add cooked beef. Mix well and serve over steamed rice.
We like Sausage and Cheese
A page from the cookbook I wrote for my children.
Monterey jack cheese
Round double ended Toothpicks
Cut grapefruit in half and place cut side down on desert plate. Cut cheeses and sausage into 3/4 in cubes. Put a toothpick in each cheese and sausage cube then stick the other end into the grapefruit in a pleasing pattern.
My mother learned how to make this dish from a native of Quito while we were living there in the early 1960’s. She has been making it every Thanksgiving and Christmas since then. Unlike ceviches of other places, the recipe she learned starts with cooked shrimp. The original recipe called for a handful of popcorn to be laid on top just before serving. My mother was not a fan of popcorn so she always made it without.
1 pound small shrimp
1 red onion, thinly sliced
2 cups fresh orange juice
1 cup fresh lemon juice
½ cup ketchup
1 tablespoon tomato paste
Tabasco sauce to taste
Salt and pepper to taste
If the shrimp is not cooked, bring a pot of salted water to a boil and boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water. De-vein the shrimp and trim off the tails, and place in a bowl.
Whisk together the juices, ketchup, Tabasco, tomato paste, salt and pepper. Add the onion and shrimp. Stir together, then place in refrigerator for several hours. Overnight works best.