Beef and Broccoli over rice

Things are going well at our house.  Holiday season is in full swing.  The Christmas tree is up, I’ve got most of the presents bought, a few wrapped and I”m narrowing down this year’s list of cookies to make.

Colin is doing great. He has found his appetite!  Although the pediatrician said a toddler’s appetite usually slows a bit at this age, Colin is just finding a new interest in food.  He is asking to eat and eating quantities that make my husband and I do a double take.   He still  has a lot of foods he doesn’t want to eat, including most vegetables, but he is slowly broadening his diet.  Peanut butter and jelly sandwiches are his all-time favorite.  He wakes up in the morning and asks me to make him one for breakfast every day.  We haven’t been doing as many smoothies, therefore very little Neocate Jr., but we found some gummy vitamins and gummy calcium supplements that he seems to tolerate.

Yes, food is going better, which always feels good.  I also found a new recipe last week that I couldn’t wait to share.  I was hungry for something that tasted like Chinese food and so I Googled “Beef and Broccoli.”  One of the first results was a recipe from Food. com.  I decided to give it a try, making it soy friendly.   I substituted coconut aminos (which I buy at Whole Foods) for the soy sauce.  Since the coconut aminos are a bit sweeter than soy sauce, I used less brown sugar than the recipe called for and added salt.   The recipe called for a whole teaspoon of ground ginger, which is a lot more than I use in other gingery dishes.   While cooking it I thought the ginger was going to be too intense for my family, since it smelled so strongly of ginger, but by the time it hit the table the ginger had mellowed and it was delicious.  Both kids gobbled it up and my husband said it was the closest to real Chinese food we’d ever made at home.

I served the beef and broccoli over rice.  I used jasmine rice, since it is my husband’s favorite, but use brown rice, quinoa, couscous, or whatever your family prefers.  Just start the rice before starting the stir fry.  Cooking a stir fry usually goes quick and it needs your attention.

Two more notes- If you can’t use cornstarch try arrowroot starch or leave it out.  It thickens it but leaving it out won’t ruin the dish completely.  It has lots of great flavor going on! Maybe cut out the water that goes into the sauce in Step 2.    Second- make sure to cut your beef thin and against the grain.  A cheap cut of meat can be pretty good if you cut it right.  Look for the lines running in the meat and cut perpendicular to them.

Beef and Broccoli

3 tablespoons cornstarch, divided

1/2 cup water, more if needed

1/2 teaspoon garlic powder

1 lb boneless round steak, sirloin or flank steak cut into THIN slices  (I used sirloin)

2 tablespoon canola oil

4 cups broccoli, cut into small florets

1 onion, cut into slices

1/2 cup Coconut Aminos

1 tablespoon brown sugar

A good pinch of salt  (about 1/8th teaspoon)

1 teaspoon ground ginger

(hot cooked rice for serving)

Directions

Ingredients

1.  In a Ziploc bag or medium-sized bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and the garlic powder.  Add the beef and combine.   Let it sit while you are chopping your onions and broccoli or just continue to step two.

2.  Combine the coconut aminos, brown sugar, salt, ginger, 1 tablespoon of cornstarch and the remaining water.  Set aside (This sauce will go on near the end.)

3.   Heat a large skillet over medium-high heat and add one tablespoon of oil.  Add the beef and cook until beef reaches desired doneness.  (For me this means all red is gone.)  Remove the beef from the pan and keep warm.

4.  Add one tablespoon of oil to the pan and cook the broccoli and onion.  If broccoli florets are large, add 2 tablespoons of water and cover pan to help it steam.

5. When broccoli and onion are cooked add the beef back to the pan.  Give the sauce you made in Step 2 a quick stir and pour it over the beef and vegetables.  Stir and cook for 2-3 minutes to thicken.

6.  Serve over rice.

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