I got a great deal on broccoli late last week at the Shursave market so what to do with it?
I decided to try my hand at Beef and Broccoli for the first time.
Even though I am not a fan of her cooking usually I tried the recipe HERE.
Picture from the Food Network website.
The worst thing time wise with making this was all the prep work. The beef has to be sliced thinly and a marinade/sauce put together and the veg has to be chopped.
Actually cooking time was minimal plus it only used one pan on the stove top so good here on Tuesday when the weather was unseasonably hot.
I served it over ramen noodles since we have quite a few packets of that here and I put the water on to boil for that when I started quick cooking the broccoli.
I didn't put the beef stock in my version but just water as the recipe called for so much cornstarch that the sauce tightened up too much.
I didn't have mine over noodles as it was hearty filling enough without and it was tasty.
Even though I used a low-sodium(sort of an oxymoron, isn't it?lol)soy sauce I still thought this was way too salty for me! Hubs thought it was borderline salty(his tastes have changed to be more sensitive to sodium since I cook everything he eats)but Daughter thought it was fine as to the saltiness.
I plan to keep this in the meal rotation but next time I'll use/do one of 3 things instead of soy sauce........1-try coconut aminos(gives you that umami quality w/out any salt), 2-make a soy sauce substitute to use or 3-sub half the soy sauce(still using low-sodium one)for rice wine vinegar, water or more sherry.
Sluggy
I decided to try my hand at Beef and Broccoli for the first time.
Even though I am not a fan of her cooking usually I tried the recipe HERE.
The worst thing time wise with making this was all the prep work. The beef has to be sliced thinly and a marinade/sauce put together and the veg has to be chopped.
Actually cooking time was minimal plus it only used one pan on the stove top so good here on Tuesday when the weather was unseasonably hot.
I served it over ramen noodles since we have quite a few packets of that here and I put the water on to boil for that when I started quick cooking the broccoli.
I didn't put the beef stock in my version but just water as the recipe called for so much cornstarch that the sauce tightened up too much.
I didn't have mine over noodles as it was hearty filling enough without and it was tasty.
Even though I used a low-sodium(sort of an oxymoron, isn't it?lol)soy sauce I still thought this was way too salty for me! Hubs thought it was borderline salty(his tastes have changed to be more sensitive to sodium since I cook everything he eats)but Daughter thought it was fine as to the saltiness.
I plan to keep this in the meal rotation but next time I'll use/do one of 3 things instead of soy sauce........1-try coconut aminos(gives you that umami quality w/out any salt), 2-make a soy sauce substitute to use or 3-sub half the soy sauce(still using low-sodium one)for rice wine vinegar, water or more sherry.
Sluggy
