Do you know how difficult it is to make something when I’m living at my parents’ house for the summer? They don’t have flour, butter, chocolate chips, baking powder… Ever since I moved out, there’s no one home to bake so there’s no need for any of my kitchen basics. I can’t simply whip up a batch of cookies whenever I feel like it. I have to sit down, write down the ingredients, go grocery shopping, and then come back and bake.
That takes a lot of effort.
Too much effort? Maybe. Especially when I know that I have all of the ingredients needed at my apartment up north, so why bother buying everything twice? I could just fly up north, bake, and fly the goodies back home.
Somehow, that seems like less work than going grocery shopping.
If I felt like cooking at home, then that’s a different story. There’s everything I need to make dinner, but not dessert in this house. That’s why I’m giving you a recipe for beef and broccoli instead of breakfast scones.
Beef and broccoli seems like such a simple dish, yet I don’t know why I’ve never made it until now. This didn’t taste like the Panda Express’ beef and broccoli; It was more tame and less salty.
Don’t skimp out on the ginger. It makes a difference! This recipe comes from Food.com.
Ingredients
- 3 tablespoons cornstarch, divided
- 1/2 cup water, plus 2 tablespoons water, divided
- 1/2 teaspoon garlic powder
- 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- 1 small onion, cut into wedges
- 1/3 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- hot cooked rice
Directions
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
- Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice.
Btw, I have to share how obsessed I am with my new rings. If you’re following me on Instagram, then you’re already aware of my fascination of delicate gold jewelry. My jewelry has to hold up in water and everyday wear and tear because I keep my jewelry on 24:7. I’m a low maintenance girl and I don’t have time to take off and put on rings ten times a day! These are perfect.
All of these rings are available on We The Hatters and you can find these specific ones here: one. two. three.