Beef and Broccoli

 

I created this dish last night, and got a request for the “recipe”. As most of you may already know, I am not a frequent user of recipes, and tend to just dump and stir. I promised I would try and recreate this, on “paper”, so I decided to put the ol’ memory to the test, today, before the age fairy steps in and I forget. I have made something very similar on a few occasions, but as I am now eating healthier, I made a couple of very interesting, and successful switches. Please, if you decide to try this, drop me some feedback so I know how it turned out for you! Bon Appetit!

 

Marinade

1/2 pound chopped or sliced beef (I just used stewing beef, but I have used stir fry strips as well)

1/4 cup soya sauce (I have found, the brand here that has the least amount of sodium is China Lily)

1-2 teaspoons grated ginger (I keep a stalk of ginger root in my freezer at all times, and grate it from frozen) depending on your taste

2-3 cloves of finely chopped or grated garlic

Combine in a plastic freezer bag, refrigerate, and marinate, anywhere from an hour to a day and a half. The key is, the longer it sits, the more flavourful and tender it will be, especially with cheaper cuts of meat.

 

When ready to cook

Add to the meat and combine well

2 tablespoons cornstarch

2 tablespoons water

 

Heat

2 teaspoons coconut oil until melted

Add the meat, with the marinade, into the pan and stir fry for approximately 3-4 minutes, more or less, depending on how well you like your meat cooked. Remove the meat, and set aside.

In the same pan, Add

1 large onion, sliced thin

3-4 (or more) cups of raw veggies, of your choice ( I have done just broccoli, but much prefer a mixture of broccoli, peppers, carrots, cauliflower, and snow peas)

Mix thoroughly, and stir fry about 2-3 minutes, then add

1/4 cup water, and cover to steam for about another 3-4 minutes

Meanwhile

In a small bowl, combine

1/3 cup soya sauce

2 tablespoons coconut sugar (here is where I used to use brown sugar)

1 tablespoon cornstarch

1 teaspoon grated ginger

Add

Meat and sauce to the veggies, and stir to coat well, and heat through. Don’t worry if there is still some moisture in the pan, from the veggies, as the sauce is quite thick and it will work out perfectly.

Sprinkle

1-2 teaspoons sesame seeds on top

Serve

Over steamed rice

 

We are a family who likes a little heat in our food, so I am planning on adding some crushed red chilies to the meat marinade, when I do this next time. I found that the coconut sugar made it seem sweeter to me than the brown sugar does, so I will cut that sweetness with a bit of spice!