Best Easy Beef and Broccoli

This recipe was so easy and delicious I just had to share it with you! It has been ages since I have had beef and broccoli, with the last time being at Panda Express in Southern California (do they even use real beef!? I don't think I want to know...). I'm sure that if I were able to eat there today, I would not. Which is why I am glad to be experimenting in the kitchen with yummy home made alternatives to the fast food options that are so low quality and high priced! This was so easy to prepare in about 15 minutes, and it was less than 30 minutes from starting the rice to eating at the dinner table. Faster than take away!

The Best Easy Beef and Broccoli 

recipe adapted from here and rated 4.5 stars after 352 reviews!


Ingredients:

3 tablespoons arrowroot powder (or cornstarch), divided
1/2 cup water
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak, cut into strips
2 tablespoons olive oil
4 cups broccoli florets
2 small onions, sliced
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger, chopped
hot white rice

Method:

Prepare your rice according to 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 is nearly done, then add broccoli and onion. Cook until broccoli is soft and onion is translucent.
In a separate bowl, combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth.
Stir into beef and broccoli mixture until covered. Turn off heat and allow to sit for 5 minutes.
Serve over hot white rice and enjoy!

Spring Egg Rolls

We are really loving Asian food. These are not Vegan, (they have eggs in them) but I accidentally bought egg roll wraps instead of spring roll wraps and we decided to use them. They were good though, and each serving of 3 wraps (with no filling) have 7 grams of protein!



Spring Egg Rolls

1/2 package Nasoya Egg Rolls
1 cup extra firm tofu, cut into tiny squares
1 cup bean sprouts
1 cup chopped cabbage
1/2 cup minced mushrooms mushrooms
1/4 cup chopped red onion
1 can chopped water chestnuts
2 Tbs. fresh ginger, thinly sliced
1/4 cup shredded carrot
2 celery stalks, minced
3 Tbs. soy sauce

Mix above ingredients and heat on medium low until warmed through.





Spoon filling into wrap and fold as follows:

Take the bottom point of your wrap and fold it over the top of the filling. Fold the sides in towards the middle and roll the filling tightly towards the top point of the wrapper. If that confused you, you can view a tutorial here.

Fry in oil for 2-3 minutes on each side, until golden brown. (our rolls in the picture below were "toasted" lightly in the pan and then baked because I did not have enough oil to fry them. Last night, we had leftovers and we fried them in oil. Not only did they taste crunchier and yummier, they were prettier as well.)

Serve with rice and your favorite dipping sauce. Enjoy!