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Easy Beef & Broccoli   Serves 4 generously


Definitely not a Southern dish but very much enjoyed at our house.  This is a simple recipe but it may have ingredients that you don't normally keep in your pantry.  I prefer to serve it with jasmine rice but any white rice should work.  This recipe calls for flank steak and I know it's usually not overly tender, but it is tenderized briefly in the sauce.  It's cut across the grain, so if using a different cut of meat keep that in mind.


•  ¼ cup light brown sugar, packed

•  2 Tbsp cornstarch

•  ¼ tsp garlic powder 

•  ¼ tsp ground ginger

•  ½ tsp chile-garlic sauce

•  2 Tbsp oyster sauce

•  3 Tbsp soy sauce


•  ¾ lb flank steak, cut along grain into 3-inch strips, then ¼-inch slices            across the grain*

•  2 Tbsp vegetable oil


•  1 broccoli crown (½ lb) cut into bite-sized pieces  

   (I've used frozen too, rinse with cold water; drain; pat dry and cut into


•  You will also need cooked rice (2 to 3 cups) and garnishes like thinly             sliced carrots or scallions.


 1.  Whisk the brown sugar and next 7 ingredients in a large bowl; put                  ¼ cup in a small bowl; set aside.

2.  Add the steak to the remaining sauce in the bowl; toss;  set aside for 5         minutes.

3.  Heat oil to medium-high in large skillet; add steak in single layer; sear;         toss, then sear other side.

4.  Add broccoli and reserved sauce; stir to combine and cover; cook until       broccoli is crisp and tender and beef is cooked through but not                     overdone, 3 to 5 minutes.  Remove from heat.  Serve over cooked rice           and top with garnishes.



•  Just about any kind of thin noodles would be great to serve with this           dish instead of rice.          

•  Stir Fry noodles are another option to use..  Most grocery stores have            them but you can also find them here.  In a pinch, I've used spaghetti          and it worked out fine.

*Flank steak has a definite grain; that's why it works so well in this dish.




stir fry, broccoli, beef


Stir Fry Pepper Steak        Serves 4 generously

This recipe goes very fast when cooking.  If you're not proficient using a wok or don't have one, just use a large skillet.  I did that for years  and it worked fine.  I bought an electric wok several years ago and love it!


•  4 tsp soy sauce

•  1 Tbsp rice wine

•  1 tsp cornstarch

•  ½ tsp black pepper

•  12 oz flank steak ( slice with grain into 2-inch wide pieces;

    then cut across the grain into ¼-inch pieces)

•  3 Tbsp soy sauce

•  1 Tbsp water

•  1 Tbsp cornstarch

•  2 tsp vegetable oil

•  1 tsp oil

•  1 large onion (quartered, sliced into thin strips, about ¼-inch)

•  i bell pepper (quartered, sliced into thin strips, about ¼-inch)


1.  In a medium bowl, mix the 4 tablespoons soy sauce and the next 3                        ingredients; stir in beef slices; set aside.

2.  In a small bowl, mix 3 tablespoons soy sauce and the next 2 ingredients; set       aside.

3.  Heat wok on high heat, swirl in 2 teaspoons oil; add the beef spreading                 evenly around wok;

     cook for 20 seconds, letting beef brown.  Stir meat for another 2 minutes;             transfer to plate.

4.  Add 1 teaspoon oil to wok; add peppers and onions; stir and cook for 4 to 5         minutes.

5.  Add beef to wok, add sauce and stir fry about 30 to 45 seconds until slightly       thickened; remove from heat.  Sauce will continue to thicken after                         removing from heat.


•  Chopped tomatoes or halved cherry tomatoes are so good with beef and          peppers.  Add them with the beef (step 5) to the wok, this way they won't            overcook and fall apart.


stir fry pepper steak, stir fry




Crockpot Mongolian-Style Beef

                         Serves 6 to 8


This recipe requires more ingredients than I usually like to work with, but the



result make it worthwhile.  I like to cook the whole recipe and then divide the



leftovers into single servings before freezing.  They freeze beautifully and it's 



easier when I use my Food Saver.




•  ½ cup soy sauce



•  1 Tbsp toasted sesame oil



•  ½ cup brown sugar, packed



•  2 Tbsp ginger, peeled and finely chopped



•  2-4 cloves garlic, minced



•  3 lb beef roast* or  stew beef

•  ½ cup all-purpose flour

•  ¼ to ½ cup vegetable oil

•  1 cup beef stock**

•  2 tsp vinegar

•  1 cup carrots, julienned (optional, but adds color and flavor)


•  Cooked rice or noodles  


1.  Prepare medium crockpot by using cooking a spray or liner.  Add ½ cup



   water, set to high and start.

2.  In a small bowl, whisk together the soy sauce, sesame oil, brown sugar,



     ginger and garlic until thoroughly combined; pour into crockpot.

3.  In a large zip top bag, toss the beef with the flour in a zip-top bag; discard



     any extra flour.

4.  In a large skillet, heat about 2 tablespoons oil over medium-heat; add half

     the beef stirring to brown each piece. Transfer to crockpot, finish browning



     remaining beef, adding more oil when needed.

5.  Add stock to skilllet, heat to boiling while scraping up any bits on the skillet



     bottom.  Add to crockpot,gently stirring to combine.  Cover and cook on low



     setting up to 10 hours until beef is tender; start checking after 8 hours.

6.  Add carrots and vinegar to crockpot, stir and cook an additional 30




7.  Serve with rice or noodles. Garnish with thinly sliced green onions and/or



     toasted sesame seed.

*If necessary, cut into 1½-inch cubes or ½-inch slices (see picture).

**If you don't have beef stock, try Better Than Bouillon.



•  The soy sauce and the stock/bouillon contain salt so taste before adding



   any extra.



best mongolian beef,  best crockpot mongolian beef

A plate of our delicious Crockpot Mongolian Style Beef.
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