Remember a few weeks ago when I made chinese take out at home? Delicious baby bok choi and mushroom in a not so chinese beer sauce. Yum.
Here is my most recent foray into chinese cooking.
When I was working I had a weakness for Panda Express. There was one within walking distance of my desk. Plus I always ordered steamed veggies instead of rice or noodles so I had a delicious almost all veggie lunch for cheap.
Come on. Everyone has that one fast food (or fast foodish) restaurant that you have a weakness for you would rather not admit right? Right? Don’t leave me hanging here.
Thankfully a slim budget isn’t allowing for eating out so I am learning to recreate these dishes at home.
I have been craving beef with broccoli for some time now but for some reason I have put it off. It was incredibly easy to throw together even if it did dirty an inordinate number of dishes. Like 30. Or maybe fewer but it felt like 30.
This recipe made a huge batch and I was hoping for leftovers. No dice. Even Little, who normally turns his nose up at everything, inhaled a huge bowl full.
So we were left with a kitchen full of dirty dishes and no leftovers. Thankfully our bellies were full of delicious homemade not too bad for you food.
Ps. The one year anniversary party is swiftly approaching. May 18th from 10am-1pm I will be hosting a light brunch here at my house for anyone brave enough to admit they read this blog. I’m taking requests of favorite recipes. If you need the address leave a comment and I will email it to you!
Beef with Broccoli (serves 4 and a Little)
Adapted from Food.com
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak cut into thin 3-inch strips (grass fed pasture raise happy please)
2 tablespoons vegetable oil, divided
4 bunches of broccoli cut into florets steamed in the microwave for 3 minutes
1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
hot cooked brown rice
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.