Stir-Fried Beef and Broccoli with Classic Brown Stir-Fry Sauce

See what's cookin'

Cooking up a great Sunday meal with flank steak and lots of vegetables. I was pleasantly surprised at the outcome of this meal. I suspected it to have lots of strange flavors with to much ginger by looking at the ingredients, but it wasn't. The stir-fry sauce was mild but still had a wonderful Chinese flavor of sesame  ginger, and soy sauce. Very authentic!

Health Tip:

Your dinner plate should have more vegetables then carbohydrates and protein.

I didn't have six gloves of garlic. These were really big gloves and the flavor of garlic was perfect. The recipe also called for fresh ginger. We are not huge ginger fans in our house hold so I resorted to ground ginger. (1tsp ground ginger for 1 tbsp fresh ginger) One more thing...,sorry for not following the recipe exactly, I didn't use the alcohol it called for. We are not alcohol drinkers and  I did't feel like purchasing a whole bottle for a couple teaspoons in a recipe. I think that the alcohol probably was supposed to bring out the flavor more which would of been nice.

Clearly, I didn't read the recipe properly and used olive oil instead of Canola oil. As I was cooking the thought occurred to me that olive oil is healthier to use the canola oil....wasn't sure so if your curious of the health tips on both click HERE.

Served over a warm bed of rice. I can proudly say that my whole family enjoyed dinner that night. Yes, even my two and three year old. I must say that when this happens it is truly and huge success. :)

Thanks for hosting Amanda. You can find this recipe by clicking HERE.