Beef Broccoli, Creamy Berry Yogurt Trifle

Beef Broccoli

1 lb sirloin tip steak
1 bunch broccoli, cut into bite-sized pieces


2 Tbsp soy sauce
1 Tablespoon of juice (pineapple or orange)
dash of rice vinegar
1/2 tsp cornstarch

1 garlic clove, minced
1/2 tsp fresh ginger, grated
1/2 tsp peanut oil

peanut oil

Slice steak into bite sized thin slices, against the grain.Combine soy sauce, juice, vinegar and cornstarch.  Pour over beef.  Marinate 10-15 minutes.

Combine the garlic, ginger and 1/2 tsp peanut oil and set aside.

Heat peanut oil in large non-stick frying pan over medium high heat.  Add beef in a single layer and cook until almost cooked through.  Stir fry until cooked.  Remove from heat.  Heat a little more oil in the pan and stir fry the broccoli for a minute.  Add a little water (1/4 cup.)  Cover and reduce heat to low.  Steam about two minutes.  Broccoli should be crisp-tender and still bright green.  Move the broccoli to the sides of the pan.  Add the garlic/ginger/oil mixture to the middle of the pan and stir fry 30 seconds, until fragrant.  Add the beef and stir it all together with the broccoli until hot.  If you like a little spice, sprinkle with red pepper flakes.  Serve over rice.

Served with Chinese Pot Stickers (not ready to post that one yet. . . needs some touch ups), sliced fruit, rice, and Creamy Berry Yogurt Trifle.

Creamy Berry Yogurt Trifle

fresh or frozen berries (I used frozen Nature's Berries, from Costco--raspberries, blueberries, and marionberries)
fresh strawberries, quartered
12 oz whipped topping
3 containers of strawberry yogurt
1 angel food cake loaf

Cut up the angel food cake into squares.  Mix the yogurt with 8 oz of the whipped topping.  Layer cake, yogurt mixture, berries, repeating 3 times total.  Top with remaining whipped topping and garnish with fresh berries.  I think this is better after it sits overnight and the cake absorbs the yogurt a bit.