Beef Stir-Fry & Brownie Pie a la Mode

Beef Stir-Fry
2 Tbsps. cornstarch
2 tsp sugar
6 Tbsps. soy sauce
1/4 cup white wine, apple juice or water
1 lb. boneless round steak cut up into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 – 6 oz. package frozen pea pods, thawed
2 Tbsps. chopped onion
2 Tbsps. vegetable oil, divided
1 – 8 oz. can sliced water chestnuts, undrained
Hot cooked rice

In a bowl, combine cornstarch sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pots, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss.

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Brownie Pie a la Mode
1/2 cup sugar
2 Tbsps. butter
2 Tbsps. water
1 – 1 1/2 cups semisweet chocolate chips
2 eggs
1 tsp vanilla extract
2/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts

Fudge Sauce:
1 cup semisweet chocolate chips
1/2 cup evaporated milk
1/4 cup sugar
1 Tbsp. butter

Vanilla Ice Cream

Preheat oven to 350 degrees. In a small saucepan over medium heat, bring sugar, butter, and water to a boil. Remove from heat; stir in chocolate chips until melted. In a mixing bowl, beat eggs and vanilla. Add chocolate mixture; mix well. Combine flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 9-in pie plate; bake for 28-30 minutes or until toothpick comes out clean. Cool on a wire rack. For fudge sauce, heat chocolate chips, milk, sugar and butter in a microwave or double boiler until chocolate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges; service with ice cream and additional sauce.

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Laverne Diede
Rhonda Fitterer

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