(Human) Recipe shares!

Since Poke got me thinking about his Korean food and I've been trying to find a good curry thai recipe I thought it would be cool to start a recipe share thread. I mean, who doesn't love food?? Where I live there are 2 'fast food' restaurants and they are 15 mins away. Essentially, I do a lot of home cooking! I have fresh eggs daily from my back yard and we order fresh grass fed beef from across the river on a farm. And 40lbs of chicken breast at a time as well. Any who, why not share some of our favorite recipes with each other!

My sister makes the best thai peanut chicken   and I like the idea of a WAfishbox potluck

Broccoli Beef Noodles

3 tablespoons soy sauce
3 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil (or olive oil)
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound Chinese broccoli or regular common.
broccoli, cut into bite-size chunks or florets
Freshly ground black pepper

Directions:
In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce. Add the sugar and continue to whisk until completely dissolved. Stir in the corn starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.

Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

Unfortunately I live 2-3 hours away from most of you so I more than likely wouldn't make it :/