Beef and Broccoli with clams

PRESSURE COOKER BEEF AND BROCCOLI 

Recipe from Shelby she used

oyster sauce, carrots, water chestnuts and mushrooms, and eggrolls. 

yield: 6 SERVINGS

I had my mouth set for clams a couple weeks ago but no one had any. Today I went to get the stuff to make the beef and broccoli and they had clams so I got some just for the heck of it. I had not planned to have them go with anything, I just wanted some.

INGREDIENTS:

• 1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips**

• Salt and pepper

• 2 teaspoons olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 3/4 cup beef broth

• 1/2 cup soy sauce*

• 1/3 cup brown sugar

• 2 tablespoons sesame oil

• 1/8 teaspoon red pepper flakes

• 1 lb. broccoli florets

• 3 tablespoons water

• 3 tablespoons cornstarch

• Toasted sesame seeds for garnish, optional

DIRECTIONS:

Season beef with salt and pepper. Put olive oil in the cooking pot and select browning or saute. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.

When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning or saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

Serve over hot, cooked rice and garnish with sesame seeds.

Notes:

*Use reduced sodium soy sauce if you prefer less salt.

**A tip from a reader: brown the beef first and then thinly slice the meat to save time.

This recipe works well with flank steak or London broil as well.

Alternative ways to cook the broccoli:

• steam the broccoli in a steamer basket for 0 minutes before browning the beef

• add the broccoli to the pot after pressure cooking and let it steam in the sauce with the lid on and with the pressure cooker on either the keep warm setting or turned off.

This recipe is for oysters but I cooked clams in boiling water and had them with the sauce in this recipe.

Grilled Oysters with Cajun Compound Butter

By Stephen Stryjewski

Serves 6 to 8 as an appetizer

  lb. (1 cup) unsalted butter, softened

1 large lemon, finely grated to yield 1 Tbs. zest, squeezed to yield   cup juice

  cup coarsely chopped fresh flat-leaf parsley

1-  Tbs. Louisiana hot sauce

5 medium cloves garlic, minced

  tsp. Espelette pepper Pinch cayenne

Kosher salt and freshly ground pepper

2 dozen large oysters, scrubbed clean

Lemon wedges, for serving

Rock salt, for serving

If you need to store your fresh oysters, says Chef Stryjewski, put them in the refrigerator with a wet towel draped over them so the shells don’t dry out. And when the oysters are cooked, you’ll want to sop up every last drop of the spicy compound butter, so serve

a loaf of good crusty bread toasted on the grill alongside.

Heat a gas or charcoal grill to medium-high (400°F to 475°F).

In a food processor, pulse together the butter, lemon zest and juice, parsley, hot sauce, garlic, Espelette pepper, and cayenne until well combined. Season to taste with salt, pepper, and additional hot sauce. The compound butter can be made up to 5 days ahead and kept in an airtight container in the refrigerator. Let sit at room temperature for 30 to 40 minutes before using.

Grill the oysters with their rounded sides down, covered, until they open, about 5 minutes. With tongs, carefully remove the oysters from the grill and place on a rimmed baking sheet lined with a kitchen towel. (A towel provides support so the oysters don’t tip over and lose their liquor.) Let them cool slightly and then remove the top shell and discard.

Carefully run the edge of a small spoon underneath the oyster meat to release it from the shell. Drop 2 tsp. of the compound butter in each oyster and carefully return to the grill. Cook until the butter is completely melted and slightly bubbling, about 4 minutes.

Transfer the oysters to a wide, shallow platter filled with rock salt, nestling them in the salt for stability. Serve immediately with the lemon wedges.