Easy Broccoli Beef Stir-fry

This was a big hit with the husband and only took about 20 minutes to make! Success!

Easy Broccoli Beef Stir-fry

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 charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets (I used frozen)
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
Rice

1) In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2) Add beef and toss.

3) Heat a large skillet to medium high heat, stir-fry beef in 1 tablespoon oil until beef is done; remove and keep warm.

4) Stir-fry broccoli and onion in remaining Tablespoon of oil for 4-5 minutes.

5) Return beef to pan.

6) Combine soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan.

7) Cook and stir for 2 minutes.

8) Serve over rice.

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Easy Chickpea Curry

 

 

 

I haven’t posted in way too long, but this week I finally tried something new! This meal was easy, took less than 30 minutes to make, and serves about 6 people. Pardon my blurry cell phone picture.
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Easy Chickpea Curry

Ingredients:

  • 1 can coconut milk (13.5 fl oz or 400 mL)
  • 1 can chick peas
  • 2 tablespoons and 1 teaspoon red curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon or more brown sugar
  • 1 quarter lemon squeezed or more
  • 1/4 teaspoon chili powder
  • 1 tablespoon basil
  • 1 bunch spinach, cleaned
  • 4 green onions, chopped
  • salt to taste
  • 1 cup quinoa
  • 2 cups water

1) Heat coconut milk in a pan until simmering. Add chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

2) Add spinach and green onions to the coconut milk mixture and simmer for about 10 minutes, stirring occasionally. Add salt and pepper to taste.

3) In a separate pan, combine 2 cups of water and 1 cup of quinoa. Simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

4) Serve curry over quinoa.

Note: The curry flavor might be stronger if served over rice instead of quinoa. Also, you can make this recipe with mushrooms, but would need to increase the simmer time in step 2 to 15-20 minutes, until the mushrooms are cooked all the way through.