Corned beef sandwiches.

What are a few of my favorite things to cook? Challah and Corned Beef! I thought it would be fun to pair the two together for a delicious dinner.

I cooked the corned beef according to the package directions. Each sandwich had two slices. The meat is so good that I didn't add any sauces to my sandwich, there was enough delicious moisture!

I have made this challah dough dozens of times. Normally I split the dough in two to make two loafs, or make one big loaf. This time I pulled out little pieces of the dough to make knots. I let these knots rise a bit before putting them in the oven. I made 6 knots this time, but there was enough dough to make 10-12 rolls.

I cooked these for 20 min at 350 degrees. I skipped the egg wash because I didn't want to waste the excess egg. A lot of the definition was lost when the rolls cooked up, but they had a shape that was perfect for mini corned beef sliders. Yum!

Beef with broccoli

I picked up this beef and broccoli mix at the supermarket, and decided it would be a nice variation to my standard teriyaki beef stir fry.

I chopped up some stake and stir fried it with onions. I added some defrosted broccoli towards the end (so the broccoli would not get soggy.)

I was expecting the sauce to be a brown sauce like you would find at a restaurant. Instead, it is a clearer sauce. It would be really amazing with shrimp. I will definitely use it again.

Beef Teriyaki Stir Fry

I love to stir fry. I joke about how bad I am about baking meat, but why would you take 40 minutes to wait for dinner when you can fry it up in 15? The dish I am going to describe today is one of my favorites to cook. There is no recipe here because you find the stuff you have and toss them in together.

This dish revolves around an amazing teriyaki sauce by Culinary Circle (see below). The sauce is sweet, but not too sweet and whatever spices in it are perfect to hit all of my taste buds. For the beef, I tend to choose whatever is on sale, but with a preference for steak tips or other small cuts of beef. I slice it thin, and leave it to marinate in the sauce for a few minutes before I begin cooking.

My favorite frozen vegetable mix is the frozen sugar snap stir fry by Birds Eye. I will defrost the vegis a bit in the microwave, using a tiny bit of water and some plain teriyaki sauce. After the vegis have defrosted, I pour out the water (and sauce) from the bottom to keep it from diluting the sauce in the finished dish.

In today's batch, I'm going to add some old rice (not quite fried rice, but it's an easy way to warm it up). The final component is some shelled edamame. I will either shell it myself, or use frozen pre-shelled. I add this to the stir fry at the very end, and don't bother defrosting it at all. It cooks really fast and gives the dish a nice crunch.

And here you go, a nice big pan full of deliciousness. This is a well r0unded meal all in one pot, and since there are only two of us this lasts for longer than one meal!