Beef and Broccoli

Fresh steamed broccoli complements tender steak strips drenched in flavorful gravy.

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Beef and Broccoli

Step 1: rice

Start rice

Step 2: assemble sauce

To a small mixing bowl, add:

3 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp cornstarch

2 tsp garlic chili sauce

1/4 tsp ground ginger

1 cup beef broth

Whisk together, set aside.

Step 3: steam broccoli

To a small pot, add:

1/2 cup water

1 head broccoli, trimmed and cut into bite-size pieces

Place over high heat, bring to a boil, cover and shut off heat. Leave covered for 5 minutes, remove lid and drain. Set aside until serving.

Step 4: beef & sauce

To a skillet, heated to medium, add:

1 Tbsp oil

1 lb steak, sliced thin against grain

1/4 cup onions, sliced thin

1 tsp minced garlic

Sauté for ~5 minutes until vegetables are tender. Push the beef to one side, pour in:

Sauce assembled in Step 2

Continuously stir as it will thicken quickly into gravy, cook for ~1 minute.

Serve hot with steamed broccoli and rice.

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Brenda’s tips:

• Serving size: 4 servings

• If desired, peel and slice the stalk and add it to the broccoli florets

• Tip: mostly frozen steak will slice more easily than fully defrosted steak

• If using a tough cut of steak, like round steak, cook the steak in the crockpot on high for ~3 hours, then slice and add with the onions and garlic

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Window to B’s kitchen . . .

Sloppy Joes

This tangy beef sandwich is easy and fast, making the perfect weeknight dinner.

As with any recipe shared by Sheryl, these are delicious and should be added to your menu asap.

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Sloppy Joes

To a large skillet, add:

1 lb ground beef

Cook over medium heat until browned and cooked through. Skim off rendered fat and season with:

1/2 tsp seasoned salt

1/4 tsp garlic powder

1/8 tsp ground red pepper

Stir in:

3/4 tsp Worcestershire sauce

3/4 tsp mustard

1 (8 oz) can tomato sauce

1/4 cup ketchup

2 Tbsp brown sugar

2 tsp vinegar

Simmer for ~10 minutes. Serve hot over Soft Pretzel Buns or Quick Hamburger Buns.

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Brenda’s tips:

• Serving size: 4 servings

• This recipe is delicious using either ground beef or chopped steak.

Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (spaghetti recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.