Quick and Easy Beef and Broccoli

I have to admit that 90% of the food I make involves chicken. Don't get me wrong; chicken is inexpensive and delicious, but it's probably time to expand my cooking repertoire to include more beef, pork, fish, and vegetarian dishes.

One staple meal I already make that does involve red meat is a modified version of this Beef and Broccoli. It's quick, easy, and tasty!

Quick and Easy Beef and Broccoli

1 pound thin steak (I use different kinds depending on what I have. Flank or round work well.)
2/3 cup soy sauce
1/4 cup brown sugar
2 tsp ground ginger
4 TB Cornstarch (divided)
1 cup + 2 TB water (divided)
1/2 tsp garlic powder
1 TB Vegetable oil
4 cups Broccoli florets
4 servings steamed rice

Slice the steak across the grain into thin strips. This is easiest done when the steak is slightly frozen, or you can use kitchen shears like I did.

Combine the soy sauce, brown sugar, ginger, and 1 cup water in a small bowl; set aside.

Next, steam the broccoli! In a large saute pan (or wok, if you are lucky enough to own one), bring an inch of water to a boil. Add the broccoli and cover to steam for about 3 minutes. The broccoli should still be crisp-tender--whatever that means. (Basically you should be able to pierce it with a fork, but you still want it bright green and non-mushy!)

While the broccoli steams, combine 2 tablespoons cornstarch, 2 tablespoons water, and the garlic powder in a medium bowl until smooth. Add the beef and toss to coat.

Drain the steamed broccoli and set aside. Discard all the water from the pan and heat 1 tablespoon vegetable oil over medium-high heat. Once hot, add the beef and stir fry until no longer pink or until desired doneness. Depending on how thin you sliced your beef, this will take 1-3 minutes.

Whisk 2 tablespoons cornstarch into the soy sauce mixture.

Add sauce and broccoli to pan. Stir to combine. Simmer for 2 minutes.

Voila! Serve over hot rice and enjoy! Mmm...