This is a quick supper and has so much flavour…

First you will need:

• 1 lb thin cut of beef sliced across the grain into strips
• 1 tbsp rice vinegar
• 1 tsp raw sugar
• 1 tsp tamari
• 1 tbsp water
• 1 tbsp cornstarch
• 1 tsp baking soda

I found the most amazing tip somewhere on the internet a while back. I usually don’t like beef strips because they often turn out tough and chewy, however, adding a tsp of basking soda to the marinade makes all of the difference. The beef is tender, soft and absolutely perfect! However, very important.. don’t leave it in the marinade for more than 30 min!!

While the beef is marinating, make the sauce and prepare 4-5 cups of broccoli florets.

For the sauce

• 4 tbsp hoisin sauce
• 1 tsp fish sauce
• 3 tbsp Tamari
• 1 tbsp minced ginger
• 2 tbsp water

Add an 1-2 inches of oil to your wok for deep frying, and in batches, deep fry the beef for about a minute until golden brown and set aside.

When the beef is done, pour all but about 2 tsp of oil out of the wok and heat back up…

To the hot wok add 3-4 cloves of garlic, minced and one chopped onion and stir fry until the onion is translucent.

Add the brocoli and cook until it has changed colour but is still has crunch to it.

Add the sauce to the broccoli and cook down for a min or two and then thicken the sauce with a mix of 2 tsp of cornstarch and 2 tbsp of water…

Add the beef and you are done…

You can serve this on rice, as I believe most people do, but we like it on its own…

In the past, on New Years day, we would head to my grandmother’s house and have supper there.

Every year my uncle would prepare a Roast Beef. I would sit in the kitchen and talk to him and watch him while the others sat in the living room. When I moved out on my own, I started to make his recipe and I have never looked back. It is not exactly his recipe anymore as it has evolved, and I have made it my own, but it is inspired from his…

This is meant for a Sirloin tip roast or simular. I’ll share my recipe for a rib roast soon…

Take the roast out of the Fridge at least an hour before you want to start roasting it.

In a small bowl combine…

• Equal parts of Dijon Mustard and Butter. (about 1/3c of each)
• Add a good dose of coarsely ground pepper (about 2 Tbsp)
• A Tbsp of Kosher Salt if a bit more according to taste.
• a Tbsp of Garlic powder

Then, add flour to the mixture until it becomes a thick paste and set aside.

Heat the oven to 500F

In a shallow pan, place some whole carrots on the bottom creating a rack and place the roast on the carrots.

If the roast has a fat layer, you want the fat side up.

Lather the mixture on top of the roast. (you can wet your hands to make this easier)

Sprinkle a bit more salt and pepper on top for good measure…

Place an oven proof thermometer in the roast for optimal results. It takes so much of the guess work out of the equation and the roast ends up perfect each time!

Place in the hot oven, let bake for 10 min at 500 and then put the temp down to 350. Bake until the roast is at the desired temp, not forgetting the temp will rise while sitting.(for a med-rare roast I take it out at 135F)

Let sit for 15-20 min before serving.

Serve with Mashed Potatoes and gravy (my favourite Red wine/Rosemary gravy recipe to come soon) for a perfect winter meal…