Well, this explains a lot of things. My visit to the doctor on Friday revealed that I have anemia. And not mild anemia. Oh no, my hemoglobin is half of what it should be, as are the other levels they measured in my blood test. My doctor expressed amazement that I'm not flat on the floor, which alarmed me, as well as making me realize that I'm very stubborn...and stupid. So, this is why I'm so absent minded, dizzy, and just plain exhausted most of the time. It's also likely the cause of my restless leg syndrome. And the cause of this anemia...well, it's a female thing. All women hear me now, make sure you're getting enough iron, or you could wind up like me.
I'm now taking awful tasting iron supplements, and researching iron rich foods on Google. It so happens that beef and broccoli are both a good source for iron, and this recipe is a favorite of mine. It tastes like beef and broccoli from Chinese restaurants, but I was able to make it with almost no oil. And I did that because absent minded, anemic, me forgot to buy oil.
You might be on to the fact that I'm milking the anemia a bit. My cousin was chastising me for something today and I replied, "Hey, I'm anemic, cut me some slack!" It's no fun being anemic, but it's rather freeing too. I do what I feel like doing, and no one can make me feel lazy or incompetent.
I'm anemic, so cut me some slack.
By the way, I'm very, very sad at the demise of Tastespotting. I loved going to that site, and hope it will appear again for us all, in whatever fashion they can dream up. If not, thanks for all the lovely photos.
Please note: I have a new e-mail address upsiemom (@) Yahoo (DOT) Com.
Beef And Broccoli, With Oyster Sauce
I found out that I did have any oil or onions! So, instead of using oil, I sprayed my wok with Pam and did the steps. It tasted fine to me.
1 lb. flank steak
1 Tbs. cornstarch
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking soda
For the sauce:
2 Tbs. oyster sauce
1 Tbs. dark soy sauce
1 Tbs. light soy sauce
1 tsp. peanut oil (I omitted this)
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. freshly ground white pepper
2 cups small broccoli florets
3 Tbs. peanut oil (I used Pam instead)
2 garlic cloves
2 slices fresh ginger, smashed with the side of a
1 small yellow onion, cut into 1-inch dice (I didn't have this)
1 Tbs. Chinese rice wine
Cut the steak across the grain into strips 3 inches long and 1/4 inch
thick. In a bowl, stir together the cornstarch, salt, sugar, baking
soda and 2 Tbs. water. Add the beef and stir until well mixed. Let
stand at room temperature for 30 minutes.
Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.
Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.
Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain. (Or spray the pan liberally with Pam. Add the garlic and the ginger to the beef and cook it here, instead of the oil later)
Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the garlic and ginger and stir-fry just until golden brown, 15 to 20 seconds. Using the slotted spoon, remove the garlic and ginger and discard. Add the onion to the pan and stir-fry until just tender, about 5 minutes. (Or wipe out the pan with paper towels, then spray again with Pam. Add the onion and stir fry)
Pour in the rice wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the wine has evaporated, add the sauce, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).