Alright, back to the meal that I made... Roast at the store was cheaper than hamburger, so guess which we bought? Yep the roast. I didn't want to do the same old thing because that gets boring! So I used half of the roast to make this beef and broccoli, and saved the other half for what I made Monday night (before I got sick) and I am really excited to share Monday's meal with you next week! Is this post coherent? I sure hope so, I feel like I am in a haze, so if I seem a little scatterbrained, that would be why! Back to the meal, I was surprised by how authentic this dish turned out and was hoping that this would be the one you all voted for, and it won by 1 vote... baked potato soup gave it a run for its money! They were both great dishes too!
Beef and Broccoli
Adapted from Dinner's On Me1-2 lbs beef roast sliced into 1/4 inch thick pieces. Depending on how wide your roast is you may want to slice them in half.
Marinate beef in:
6 Tbsp Soy Sauce
2 Tbsp Brown Sugar
2 Tbsp sesame oil
6 cloves garlic, minced
1 Tbsp minced ginger (I did not have any minced ginger on hand so I used 1 tsp powdered ginger, and while I am sure it would have been better with fresh minced ginger, it did turn out pretty well.)
1 Tbsp Honey
2 tsp rice vinegar
1/4 tsp black pepper
1/8 tsp garlic chili sauce
for up to 4 hours (I actually only marinated for 2.5 hours)
Cook meat in marinating sauce over medium high heat until cooked through. About 8 minutes.
Steam 6 cups broccoli florets until crisp-tender.
Mix 1 Tbsp cornstarch in 2 Tbsp soy sauce, add to cooked beef stirring constantly. Add steamed broccoli, toss to coat.
Serve over rice.
We served Egg Drop Soup with this meal.