I prepped this meal during nap time today, cooked it while the babies ate their snacks, then packed it up and took it to go! We had to be at the kickball fields by 5:30 tonight so I packed it up in a lunch box and we had a little picnic!
I added two red bell peppers to my broccoli because 1) look at that color, so pretty 2) they're so good for you! and 3) we just really like bell peppers in this house, we eat them all the time. It worked out really well. The sweet pepper with the salty/spicy sauce... yum!
I can't believe I didn't get any other pictures! Everyone really liked this one and we had plenty of people coming up to us while we ate wanting to know if we brought any extras!
Beef & Broccoli
2 lbs flank steak or skirt steak sliced 1" thick against the grain
1.5 tbs low sodium soy sauce
1.5 tbs rice wine vinegar
Combine the meat, soy sauce, and vinegar in a medium bowl. Toss to coat well and let sit in the fridge 1hr to overnight.
1 lb broccoli chopped
2 small/medium red bell peppers sliced thin
Sauce- whisk all ingredients in a small bowl and set aside
3/4 cup low sodium beef broth1/4 cup water
1-2 tsp crushed red peppers to taste
2 tsp sesame oil
6 tbsp oyster sauce
6 tbsp low sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp minced garlic
1 tbsp brown sugar
2 tbsp cornstarch for thickening
In a skillet or wok heat 1 tbsp cooking oil and cook veggies until they reach your desired doneness- we like ours a bit charred so I left the veggies in for awhile and stirred occasionally. Remove veggies and set aside.
In the same skillet or wok heat another 1 tbs cooking oil and add meat. Stir occasionally while cooking. Once the meat turns mostly brown add the sauce and veggies tossing to coat. Let simmer for 5 minutes or until the sauce has reduced and thickened.
Serve over steamed rice or cooked ramen noodles.