Ingredients:
- Beef (I used left-over beef roast eye of round but you can use any kind. I would measure 3 ounces per serving, or around 36 ounces. I enjoy buying a whole roast as I always have left overs and use it for future recipes.)
- Mushrooms (sliced) – 16 oz
- Beef stock – 2 cups
- Soy sauce – 1 cup
- Lemon juice – 4 tbsp (about 2 lemons)
- Corn starch – 3 tbsp
- Brown sugar – 2 tbsp
- Garlic cloves, minced – 6
- Black pepper – 2 tsp
- 2 large onions, sliced
- 2 red bell peppers
- 2 green bell peppers
- 4 heads fresh broccoli, or 4 pounds frozen florets
- olive oil, enough to coat pan
- Rice or rice noodles (1/4 cup dry rice is one servings so 12 servings would be 3 cups of rice, 6 cups of water)
Directions:
- Add sliced beef to large skillet with the beef stock. Bring to a boil, reduce heat and simmer for 20 minutes until beef is tender and delicious with flavor.
- While beef simmers: mix together soy sauce, lemon juice, corn starch, brown sugar, garlic and pepper in a medium bowl. Set aside. (If you like spice, feel free to add some Sambal Oelek to this mixture. It’s a great way to add some heat!)
- About 10 minutes before beef is done, heat olive oil in wok, dutch oven or large pot. Add onions and peppers and stir fry for 5 minutes or until veggies are tender. (For the love, don’t forget to salt and pepper the veggies!)
- Add broccoli florets and sliced mushrooms. (I used the frozen bags of broccoli. I find this technique to be the most simple without sacrificing texture and taste). Make sure the broccoli is heated through and mushrooms are tender.
- Once beef is done, add contents in pan to vegetable mixture.
- Add soy sauce mixture. Bring sauce to a boil and cook 2-3 minutes to thicken.
- Serve with rice and enjoy! (For even more spice, drizzle with some Sriracha!)
Servings: About 3/4 cup of rice and one cup of veggie mixture should yield you at least 12 servings. When I made this, I had leftover veggie mixture that I froze to use at another date!
Cost: Under $4.50 per serving
Left Brain Chef 