Beef, Beef and More Beef!

I'm under doctor's orders to consume as much red meat as I can manage. So I've begun a search for new yummy beef recipes. This is one that I came across and made for last night's dinner. It was a big hit, and even my 6 year old licked his plate clean (a miracle!). I did make a few changes, but I listed where the original recipe is from.

Oh and here's a tip that I learned this week: To get nice, thin slices of meat, place it in the freezer for 30 minutes or so and then slice thin with a very sharp knife.



Beef and Broccoli Stir-Fry
(epicurious.com)

8 oz top sirloin, cut into 1/4-inch-thick strips
6 Tbsp soy sauce
2 Tbsp brown sugar
2 Tbsp sesame oil
5 garlic cloves, minced
1 Tbsp minced ginger

2 cups broccoli florets
1 Tbsp vegetable oil
1 cup Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
2 tsp cornstarch

Combine first 7 ingredients and refrigerate 4 hours or overnight.

Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.

Heat oil in heavy large skillet over high heat. Using slotted spoon, tranfser beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. Add beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over rice.