Asian Beef & Broccoli

I absolutely love Asian food. Chinese, Japanese, Thai... they all make me feel warm and fuzzy inside. Here I have taken a popular takeout dish which can be full of nasty junk, and made it healthier : )

INGREDIENTS

3 tablespoons cornstarch (divided)

1/2 cup water

2 tablespoons water

1/2 teaspoon garlic powder

1 pound any cut of beef (we used skirt steak)

2 tablespoons canola oil

4 cups your choice of veggies (we used broccoli, sliced carrots & mushrooms)

1 small onion, sliced into wedges

1/3 cup low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon ground ginger

cooked brown rice

DIRECTIONS

1. Combine 2 tablespoons of cornstarch, 2 tablespoons of water, and garlic powder in a bowl. 

2. Chop the beef into bite sized portion. Toss it in the cornstarch mixture. 

3. Heat a large skillet or wok over medium high heat. Add 1 tablespoon of canola oil and stir fry beef until it reaches your desired doneness. Remove the beef from heat and keep warm in another bowl. 

4. Add the other 1 tablespoon of canola oil to the pan. Add your veggies and stir fry for about 10 minutes, or until they reach your preferred doneness. 

5. Return the beef to the pan. 

6. Combine brown sugar, soy sauce, ground ginger, 1/2 cup of water, and 1 tablespoon of cornstarch in a bowl. Mix thoroughly and add into the skillet. Cover and cook for two minutes. 

7. Serve over cooked brown rice. 

FREEZING TIPS

Do not freeze the rice mixed in with the broccoli beef mixture. Just freeze the broccoli beef mixture alone. When you want to eat it, just make a batch of instant brown rice.