Tuesday, March 1, 2011

Broccoli Ginger Beef

      This is an awesome way to make Chinese take out.  You can make it as salty or sweet or as spicy as you like! 


1 1/2 lbs sirloin steak                    5.67
1 head broccoli                                1.48
1 can sliced water chestnuts         1.24
2 bunches green onions                 1.00
4 Tbsp low sodium soy sauce          .25
2 C beef broth                                    .50
   (I use beef base and water)
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey                                  .75
3 tsp dried ginger                           .20
Salt and Pepper


Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat.   Slice the sirloin against the grain into 1/4 inch thick slices.  Sprinkle with salt and pepper.  Brown the beef in the oil and remove.  Place slices on a paper towel lined plate to drain.  

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy.   Slice the green onions and drain the can of water chestnuts. 

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in.  Mix the cornstarch with 1/2 cup of cold water and add to the pan.  Stir and warm until bubbly.  Taste the sauce and see how you like it.  You can add more honey for sweetness or more soy sauce if you like it salty. 

Now that the sauce is ready add in the onions, water chestnuts, steamed broccoli and beef.  Stir well and let the veggies get warm.  Do not over cook or the onions and broccoli will get too soft.  
Serve over rice.   After dinner put the other half of the Broccoli Ginger Beef mixture into a storage container with a tight lid and freeze.
Then when ready for the second portion thaw in the fridge for 1-2 days and warm on the stove until just warm.  Serve over rice.

I was able to make two dinners for $5.55 each, not including the price of the rice.

Christie aka Keeza