Broccoli Beef

Who knew homemade Chinese food was so simple and delicious? I’m a big fan of the little boxes take-out Chinese comes in, but I generally stick to chicken dishes when ordering out because the “steak” always looks a little off to me. I’ve had a hankerin’ for some broccoli beef for a while now and decided to give it a whirl. So. Easy. Mouthwateringly good too.

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Just a few simple ingredients to get started. We got a Kindle Fire for Christmas – it’s my new go-to on-the-counter recipe book. Love it!

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Start by slicing up a boneless round into thin strips. I totally felt like a Benihana chef while I was doing this. Sharp knife is a must, and be sure to cut across the grain.

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I used real fresh ginger in this recipe because I think fresh is just so much better than dried. If you aren’t familiar with ginger, here’s what you’re looking for.

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You peel off the outter (ugly) part with a paring knife and you’re left with something like this.

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Then you grate it up over a microplane zester. It comes out almost like a paste.

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Add the ginger to some soy sauce, brown sugar and garlic (and if you want, some red pepper flakes for heat). Then we get the meat soaking in a the marinade – just for a few minutes while you chop up the rest of your ingredients.

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A whole load of broccoli and an onion, sliced into wedges.

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Get a big pan hot with a little oil, and using tongs, drain as much liquid as you can from the meat before getting it all into the pan to cook. Keep the bag with the marinade liquid in it – we’re going to use it later. It’s very important that you don’t over do the meat. Just a little “hi there, how are ya’?” to the heat, and then off to a bowl covered in some foil to stay warm. Your steak is cut really thinly, so it doesn’t take more than a couple of minutes.

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Put all the broccoli and the onion into the same pan (there will be some liquid left from the meat, leave it in there!). Cover and let it steam for about 4 minutes.

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Add some cornstarch and water to the remaining marinade and dump it into the pan along with the warm meat. Stir it around until it’s all covered and the sauce has thickened slightly. Serve over rice.

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Mmmmmmm. Better than any take-out ever! Full of flavor, tender steak and perfectly steamed veggies. Yum yum yum!

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Broccoli Beef
adapted from

1 tablespoon cornstarch
1 tablespoon water
1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
1 tablespoons vegetable oil
4 cups broccoli florets
1 medium onion, cut into wedges
2/3 cup reduced sodium soy sauce
4 tablespoons brown sugar
2 teaspoons grated ginger (about a 1 inch piece of fresh ginger)
2 cloves garlic, grated
hot cooked rice

  1. In a ziplock bag, combine soy sauce, brown sugar, ginger and garlic.
  2. Add beef and allow to marinade 20 minutes.
  3. 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.
  4. Add broccoli and onion, cover and allow to cook for 4-5 minutes.
  5. Return beef to pan.
  6. Combine cornstarch and water and add to remaining marinade in the bag. Then add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

Marinated Flank Steak – Carne Asada

I will never be a vegetarian. Unless the world runs out of cows. In that case, I’d be motivated enough to figure out a way to repopulate the species. Just so I could have this steak. I love it. It makes me happy. You don’t have to wait until summer to BBQ ya’ know. I pulled out my Cuisinart grill tonight so I could have this. I didn’t really have a choice. When I half jokingly asked my hubby to fire up the grill he laughed in my face. He didn’t even for a moment think I might be serious. No matter. Indoor, outdoor – it’s all the same perfectly rosy hued goodness to me.

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Cabbage Rolls

Apparently corned beef/cabbage last Thursday and the slaw with my pulled pork didn’t give me enough of a cabbage fix already this week. I guess when the stuff goes on sale around St. Patrick’s Day, I want to make the most of it. I used up most of a head of this smelly veggie tonight with these rolls. Smelly, but yummy. I always make this recipe on a week that I’ve got another dinner with rice on the menu. I just make a little extra so I have a cup of it already cooked and ready for these cabbage rolls. These kind of taste like a stuffed bell pepper, just rolled in cabbage leaves instead of crammed into a pepper. [Read more…]

Cabbage Soup Diet – Day 5

Day 4 was pretty crazy. I ended up eating 7 bananas and almost an entire half-gallon of milk. I felt pretty stuffed most of the day. Had a crab and shrimp Louie salad with no dressing at the rehearsal dinner, and took a bit of ribbing for not eating any of the peanut butter, cheesecake and lemon curd tartlets. There was no way I was going to “cheat” that much though. And I was pleased with that choice when this morning the scale told me I was down 10 1/2 pounds. I thought for sure I’d plateau yesterday given that I ate 1400 calories just between bananas and milk. On to day 5!

Day 5

Tomatoes and a little bit of beef: Start including six fresh tomatoes and between ten and twenty ounces of beef with your cabbage soup. It is recommended that you consume between a minimum of 6 glasses of water, more if you can. This will aid in removing the Uric Acid that has accumulated in your body. Take your soup at least once on this 5th day. If you don’t like beef, baked chicken may be eaten instead. However, remember not to consume the skin on your chicken only the white meat.

So, I started by chopping up 2 tomatoes and adding them to my giant 11 o’clock bowl of soup. Ugh. I had to choke it down. Not even the basil could make it enjoyable for me. Bleah. I guess I’m not a big fan of tomatoes. I’m also not a big fan of beef in such large quantities – so I made plans for chicken at dinner time.

I had another bowl of soup about 3 o’clock , but didn’t add any tomatoes to it.

For dinner I had about 10 oz of grilled chicken, a bowl of soup (still no tomatoes added) and some carrots, zucchini and asparagus. I hope two tomatoes was good enough for my tomato day. Cause I’m not forcing myself to eat any more.

I did have lots of water as suggested for today. Probably between 80 and 100 ounces. We’ll see how I’m doing in the morning. I’ve reached pretty much the maximum I thought I’d lose in this week, any more and I risk “the girls” popping out the top of my dress when dancing on Sunday. Which I certainly do NOT want. Depending on how the scale reads in the morning, I may back of my strict adherence to this diet. We’re having a bridesmaid dinner out at a mexican place. I was planning to do some carne asada (since tomorrow is supposed to be a beef day too) – if it’s looking like I need to be done with the diet, I’ll probably ease back in to real food and eat some of my beans and rice too. And I’ll probably eat a bunch of fruit tomorrow instead of just the veggies, soup and beef I’m “allowed”. Whatever I eat though, I certainly don’t want to go crazy, eat a pile of food and end up making myself sick.

Sloppy Joes

Sloppy Joes

(you’ll never use Manwich again)

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste


  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Is there a more classic meal than sloppy joes? I think not. This quick at-home creation kicks the canned variety’s behind. It’s awesome.

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