I can’t pass up a good sale at the grocery store. It’s not that I buy things I don’t need, the problem is that I buy in such large quantities that two people can’t possibly eat it all.
That’s exactly what I’ve done with the beef in this dish. It was pre-sliced lean beef that would have been perfect for a stir fry or sandwich and cost just $1.99 for a 12 ounce package. Who could pass that up? I bought four, and took two out for dinner.
What would make me think that Mike and I could eat 24 ounces of beef in one night! What’s more, we only have beef once a week, so what was I to do with the leftovers!
- 12 ounces beef steak, very thinly sliced
- 4 cups broccoli florets
- 1 tablespoon coconut oil
- ¾ cup low fat chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- ½ tsp sesame oil
- 1 tablespoon sugar
- 2 teaspoons Asian Chili sauce
- 2 cups brown rice, cooked