Quick Beef & Broccoli

So I already have a beef and broccoli recipe on here, but I found this one and we definitely liked it way better, AND it was much easier! There were a few ingredients I didn't have that aren't just in my pantry, but now that I have them I can make this anytime! It's really really good, enjoy!

(Recipe from melskitchencafe)

Sauce:

1 TBSP rice wine vinegar

2 TBSP low-sodium chicken broth

5 TBSP oyster sauce

2 TBSP light brown sugar

1 tsp toasted sesame oil

2 tsp cornstarch

Beef & Broccoli:

3 TBSP soy sauce

1 1/2 lbs flank steak, cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices

6 medium cloves garlic, minced

1-inch piece fresh ginger, minced

1 tsp peanut oil or vegetable oil, plus extra for cooking

1 1/4 lb broccoli, cut in to bite size pieces

1/3 cup water

3 medium scallions, sliced 1/2 inch thick on diagonal, optional

Directions:

1. In medium bowl, combine beef and soy sauce. Cover and refrigerate at least 10 minutes or up to an hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine the garlic, ginger, and 1 tsp oil. Set aside. 

2. Heat 1-2 tsp oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of the beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with foil. Heat another 1-2 tsp oil in the skillet and repeat with remaining beef.

3. Add 1 TBSP oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon until fragrant, about 15-30 seconds. Stir the mixture in to the broccoli. Add the beef back to the skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve or serve it straight out of the skillet.

Yields 4-5 servings. I halved it and it fed 3 of us.

You can find the chow mien recipe HERE.

Homemade Won Tons

1 package Won Ton wrappers (I used Nasoya brand found in the produce section)

1 package cream cheese (softened)

1 tsp garlic powder

1 tsp onion powder

Preheat oil on the stove or deep fryer. Make sure it is hot enough (read for heat specifications on the won ton package.) In the meantime, mix the cream cheese and garlic and onion powder together until smooth. You can add more garlic or onion powder to your liking if needed. Put a dollop of the cream cheese mixture in the middle of the won ton wrapper and fold in half. Wet the ends of the wrapper with either water or egg whites and press ends together with fingers or a fork. Deep fry until they start to turn golden. Pair with beef and broccoli and chow mein.

(Thank you Brianna Henderson for the idea!)

Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove.) Add broccoli to the crock pot. Stir to combine. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
Serve over hot cooked rice. Or pair with homemade chow mein and won tons.

(Recipe found on Pinterest from bs recipes dot blogspot dot com.)

Homemade Chow Mein

• 1/4 cup soy sauce
• 1 TBSP brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ground black pepper, to taste
• 2-3 TBSP vegetable oil
• 3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
• 2/3 cup chopped celery (chopped diagonally)
• 1 medium-sized onion, thinly sliced
• 2 cups chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Pair with beef and broccoli and homemade won tons.

(Found on Pinterest from fav family recipe dot com.)

Sweet n' Sour Chicken & Ham Fried Rice

 

Sweet n' Sour Chicken

2-3 chicken breasts, cubed

1/2 tsp. garlic salt

cornstarch

1 egg, beaten with 1 Tbsp. water

1 C. sugar

1/3 C. vinegar

1/3 C. ketchup

1/4 C. chicken broth

1 tsp. salt

2 Tbsp. soy sauce

Cube chicken in bite size pieces and sprinkle with garlic salt. Let sit for one hour. Dip chicken in the beaten egg and then the cornstarch. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, chicken broth, salt, and soy sauce. Microwave for five minutes, stirring halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 4 servings.

 

Ham Fried Rice

 

Cook 1 cup of uncooked rice which yields 2 cups of cooked rice. (4 servings)

3 scrambled eggs (made in wok with oil and use a whisk to make the egg pieces small)

1/2 C. Frozen Peas

1 bunch green onion, finely chopped

 Ham (cut into small pieces)

Dash of salt

Veg. oil

1-2 tsp. soy sauce

Scramble the eggs in the wok with some oil. Cook until just barely done. Take out and set aside. Put in the ham and heat it up. Set that aside also. Next put the pre-cooked rice in the wok with some oil. Add the frozen frozen peas, heat those. Last, add the eggs, ham, onion, salt and soy sauce and mix together. Use the leftover sauce from the sweet n' sour chicken to pour over top of the rice. Enjoy!

(Thanks to Rachelle for the yummy recipe!)