This quick alternative to Chinese take-out takes about 10 minutes to cook, start to finish. It's a great meal for when you get home late from work, or just when you're pressed for time. You can use frozen vegetables for this, but it's not going to be nearly as good, and if you do use them, thaw in the microwave before using.
Beef and Broccoli
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper
3/4 pound La Cense Beef
3 tablespoons vegetable oil
2 - 3 cups broccoli florets
3 garlic cloves, chopped
1 tablespoon grated ginger
4 or 5 green onions, chopped, green as well as white parts
3 tablespoons Ohsawa Soy Sauce
Toss together cornstarch, salt, both types of pepper, and beef in a bowl until meat is coated. Alternatively, you can toss this in a sealed plastic bag.
Heat 2 tablespoons oil in wok or heavy skillet over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer to a plate or bowl.
Add remaining tablespoon oil to wok along with broccoli, garlic, and ginger, and stir-fry until broccoli is just tender, about 2 minutes. Add green onions, stir fry for about 1/2 minute more.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes. If sauce seems too thin, mix 1/2 tablespoon cornstarch with 2 tablespoons water and add to the pan, stirring until it thickens.
Enjoy!
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