Chinese Pepper Steak

Ingredients

·         1 pound beef top sirloin steak

·         1/4 cup soy sauce

·         1/4 cup beef broth

·         2 tablespoons white sugar

·         2 tablespoons cornstarch

·         1 clove minced garlic

·         1/2 teaspoon ground ginger or fresh ginger

·         3 tablespoons vegetable oil, divided

·         1 onion, cut into 1-inch squares

·         1 green bell pepper, cut into 1-inch squares

·         2 tomatoes, cut into wedges

·         1 tablespoon tomato paste

Directions

1.      Slice the steak into 1/2-inch thick slices across the grain.

2.      Heat 3 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place the onion and sauté until translucent.

3.      Add the steak and garlic into the hot oil. Cook and stir until the beef is browned.

4.      Whisk together beef broth, soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place in skillet.  Sauce will thicken.

5.      Stir in the tomatoes and green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2-5 minutes.

6.      You can add a little more cornstarch and water to thicken as needed.

Cream Cheese Frosting

Ingredients
5 ounces cream cheese, softened
6 ounces butter, softened
1½ teaspoons vanilla extract
1 1/2 cups confectioners’ sugar

Directions
1.  Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
2.  Add sugar and beat until frosting is light and fluffy, 5-7 minutes.

Red Velvet Cupcakes

Makes 3 - 8 inch layer cake or 24 cupcakes.

Ingredients
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/4 cups vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

Directions
1. For the cake: Preheat oven to 350°.
2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
4. Divide batter evenly between 3 greased and floured 8″ round cake pans.
5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. 
6.  Or if baking cupcakes fill 2/3 full, bake until a toothpick inserted in the center of a cupcakes comes out clean, 15 - 17 minutes.