Jess's Recipes

Beef and Broccoli Stir Fry 1/4 cup soy sauce 1/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange peel 1 pound flank steak, cut diagonally across grain into thin strips 1 large head broccoli, cut into florets 2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well. Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste wi

Simple Beef & Kidney Bean Chili Serves 8-10 2 tablespoons canola oil 2 medium onions, finely chopped 1 red bell pepper, cut into 1/2" chunks 6 cloves garlic, minced 1/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 2 pounds ground beef 2 {15 ounce} cans red kidney beans, drained & rinsed 1 {28 ounce} can fire roasted tomatoes 1 {28 ounce} can pureed tomatoes kosher salt & freshly ground pepper, to taste Heat the oil in a large stockpot over medium heat.  Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper.  Saute until the vegetables begin to soften & brown {about 10 minutes}.  Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}. Transfer the beef mixture to a slow cooker.  Add in the kidney beans, dice