Using what is available at local markets, whether it is grocery stores, farmers markets or specialty markets, is the most cost efficient way to plan your meals. Starting with what is on sale and in season and making a menu from there is better than going to the market with a pre-planned recipe. This way of cooking requires some flexibility on the part of both cooks and eaters, but improves the variety of your family’s dinners while saving money.
I devised this recipe using shaved steak I’d purchased on sale and was going to use in steak and cheese sandwiches. Using shaved steak eliminates some of the preparation for this stir fry, the most time consuming part. This is a dish that can be on the table in 20 minutes, or about the time it takes to cook some rice to go with it.
Shortcut Beef & Broccoli
1 large or 2 small broccoli heads, sliced or chopped into approx 2” pieces
1 small or ½ large onion, sliced
2-3 carrots, thinly sliced diagonally
2 Tablespoons soy sauce
2 Tablespoons sugar
2 Tablespoons rice vinegar or lime juice
1 Tablespoon grated fresh ginger
2 garlic cloves, grated or finely chopped
3 scallions, chopped
1 Tablespoon corn starch
3 Tablespoons neutral oil, such as vegetable or canola
1 lb shaved steak
Mix soy sauce, sugar, rice vinegar or lime juice, ginger, garlic, scallion and corn starch in a large measuring cup or small bowl.
Sauté onion, carrot and broccoli in oil over medium high heat about 7 - 10 minutes. Remove vegetables from pan and reserve. Add steak to pan, stirring until browned. Add vegetables back to pan with browned meat, and then add soy sauce mixture. Add ¼ - ½ Cup of water, toss to coat and allow to simmer a few minutes to thicken. Serve over white rice.
Makes 4 -6 servings