Monday Meal–Beef & Broccoli Stir-Fry
Hey! I hope everyone had a wonderful Thanksgiving. Last week I was just off since my husband was on vacation and I thought every day was Saturday, therefore, I did not post, sorry! I even forgot to leave out the garbage can and had to run out to the garbage truck once I heard the noise and yes, I was still in my pj’s. Thanks Kelly (my SIL) for missing my posts!
Anyway, I wanted to share a simple recipe for a quick stir-fry, hooray! This recipe cleaned out my frig by using up quite a few left overs. I put just a little over a pound of beef stew meat in my crock-pot with some beef stock and cooked on HIGH for about seven hours. This cut of meat is pretty tough so it is perfect to use in the crock-pot and cook until tender. I divided the meat into two separate containers and put them in the frig. I used one container for this recipe.
This is a great way to use up any left over veggies. Load up this dish up with any veggies you like!
Sautee with a little bit of olive oil.
Here are my left over rice and beef.
This is actually left over for my dish that I will post tomorrow (Chicken Thai Salad, yum!!). I just grilled a diced carrot, red pepper and two cups of shelled edamame.
I kept the drippings from my beef stew meat and added soy sauce, sesame oil, grated ginger, garlic, honey and salt and pepper.
My ginger looks a bit rough because I keep it in the freezer, a great way to extend its life.
Add just a bit of sweetness with some honey.
Now add mixture to beef, rice and vegetables.
This dish is loaded with antioxidants, fiber and protein! A very filling meal, you just can’t go wrong! Don’t forget to eat lean beef every week for a great source of iron! Remember iron helps fight fatigue and gives oxygen to your red blood cells. The meat I used came from a beef top round roast which is super-lean! Only 1.5 grams of saturated fat! Check out Beef Lean Cuts from www.beefnutrition.org.
Beef & Broccoli Stir-Fry
1 tbsp olive oil
1/2 cup sliced mushrooms
1 cup broccoli, diced
1 lb beef stew meat, cooked (place meat and 1 cup beef stock in a crock-pot for about seven hours on high)
2/3 cup rice, cooked
1 1/2 cups grilled veggie mixture (1 diced carrot, 1/2 diced red pepper, 1 cup edamame)
1 tbsp light soy sauce
1 tsp sesame oil
2 cloves garlic, grated
1 tbsp grated ginger
1 tbsp honey
Salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add broccoli and mushrooms and sauté for 2 minutes. Add cooked beef and rice. Add grilled vegetables with edamame to skillet.
In a small bowl with beef dripping add soy sauce, sesame oil, garlic, ginger, honey and salt and pepper. Mix together and add to vegetable beef mixture. Cook for about 2 minutes or until flavors are well-combined.