Beef and Broccoli

Beef and Broccoli

I love Chinese food, but having a whole family to feed now, I'm lucky if I get to order it once a year! So I have figured out how to make many homemade Chinese food recipes. This is one of them. Actually, it is the one with the fewest ingredients.
It is definitely worth the time it takes, and if you make the roast a day ahead of time, it will actually be a pretty quick meal. So here is my recipe. You should have a wok to make this properly (although I don't right now, and it worked fine in my paella pan).

You will need:

- Oil (peanut or sesame would probably work great with this, but I used safflower. It is extremely high in Omega 6 fatty acids and helps burn tummy fat.)
- 3.5 - 4 Pound Certified Angus Roast
- 1 Bag Frozen Broccoli Florets
- General Tsao's Sauce/ Marinade (I use a store version)
- Soy Sauce
- Flax Seeds (again, a healthy thing)
- Ground Ginger (I prefer not to use fresh in this particular recipe)
- White or Brown Rice, Prepared (make it a little sticky)

Directions:

- Preheat your oven to 350 degrees.
- Pour marinade all over the roast, and when oven is ready, put it in.
- Bake for 1 hour and 48 minutes. It will have a nice crust from the marinade sauce.

- Let cool completely (about an hour or so).

- Cut off the fat and cut meat down into strips (as thin or thick as you like).

- Place in a large glass bowl, along with whole bag of broccoli, a nice splash of soy sauce, and whatever sauce remains in the bottle. Top with about 1/4 cup of ginger and a generous amount of flax seeds. I think the flax seeds are a wonderful addition, because they add a nice texture, and they are very healthy.
- Refrigerate for about 30 minutes.

- Pour it all into your wok.
- Cover and cook over medium heat for 7 minutes.

- When broccoli is all cooked, you can start tossing and mixing it while it cooks. Continue for a few minutes.

- Serve over the rice. Top with more soy sauce if desired.

Enjoy! <3