Well, today is my last day visiting The Hershey Company. I’ll be glad to get home to Todd & Fuzz, but I’m going to miss all this chocolate bliss and hope to come back with the family in the near future. Can I tell you how excited I was when I found out I was going to Hershey? I went crazy using Hershey’s products and even incorporated them into dinner.
Here’s one particularly good beef dish I made with Hershey’s cocoa. It was savory and colorful and all-around great, but I will admit to making one change. I stirred in about 2 teaspoons of sugar. If you make it, wait until the end, taste it, then make your decision. I think the sugar lifted the flavors, but they didn’t put it in the original recipe.
- 2 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons HERSHEY'S Cocoa
- 2 teaspoons minced garlic(about 4 cloves)
- 1-1/2 teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- 1 pound boneless top round or flank beef steak
- 3 tablespoons vegetable oil, divided
- 1-1/2 cups large onion pieces
- 1 cup carrot slices
- 3 cups fresh broccoli florets and pieces
- 1-1/2 cups sweet red pepper slices
- Stir together beef broth, soy sauce, cornstarch, cocoa, garlic, ginger and red pepper flakes; set aside. Cut beef steak into 1/4-inch wide strips.
- Heat large skillet or wok over high heat about 1 minute or until hot. Drizzle about 1 tablespoon oil into pan; heat about 30 seconds. Add beef strips; stir-fry until well browned. Remove from heat; set aside.
- Drizzle remaining 2 tablespoons oil into pan; add onion pieces and carrots. Stir-fry until onion is crisp, but tender. Add broccoli and red pepper strips; cook until crisp-tender.
- Return beef to pan; add broth mixture. Cook and stir until mixture comes to a boil and thickens. Serve over hot rice with additional soy sauce and cashew pieces, if desired. 4 to 6 servings.