Beef & Broccoli

Yum.

Ingredients:
Sirlion Steak
Ginger (a pinch of it grated.)
Garlic 3-4 cloves
Scallions (1 fairly large)
Broccoli
Oil

Marinade
1 Tbs Rice Wine Vinegar
2-3 Tbs soy substitute (we use Bragg's)
1/4 tsp pepper
1/2 tsp cornstarch

Sauce
1/3 cup chicken broth
2 Tbs soy substitute (again, Bragg's for us)
2 tsp cornstarch & 1/4 cup water (thickener)


Slice you sirloin into strips against the grain. I prefer smaller pieces so I slice them to be near bite size. Then prepare your marinade in a ziplock (with above listed ingredients).  Marinade for 10 minutes.
While the marinade is doing it's thing, mince/crush your garlic, scallions, and grate your ginger.

Get your broccoli steaming. I use a steam pot (colander with boiling water under). You can microwave it, but I prefer to steam so the broccoli doesn't get soggy and water logged. Let the broccoli cook (while you do the other things for your beef (below) but don't let it get too soggy, you want a little bite to them.
Also, put your sauce ingredients into a bowl, this just makes it easier for you later. (not the thickening agents, of course, but get them ready also in their own cup.)

When you're ready, put your skillet on the heat at high, let it get really hot! Add your oil, then put your steak in. I recommend waiting just a couple minutes to let the beef brown by itself before adding the garlic, onion & ginger. Right before you're ready to flip the beef over throw in the garlic, scallions and ginger. Let cook till beef is browned and garlic, scallion and ginger are tender (it will happen fairly quickly). Then add your sauce liquids. Let simmer to a boil, then add thickening agents. Stir till well combined and sauce is thick. Last, add the broccoli to your pan and toss to coat.
Serve over rice, or if you wish, noodles (but if you're having it on noodles make double sauce!). It's a delicious meal.

Lemon Chicken Asparagus Soup

This was a great light soup. Each of my kids loved it (my boy picked around the asparagus, but still ate it...) We didn't have any leftovers, that's how yummy it was!

Note: A few days ago, I bought a chicken and did a roast chicken with lemon, fresh rosemary and thyme. I used that leftover chicken, diced, in this soup.

Ingredients:
Cooked Chicken (diced)
Asparagus
small onion
3 cloves garlic
1 cup cooked brown rice
1 cup cooked quinoa
5 cups chicken stock
1 lemon

In your soup saucepan, sautee 3 cloves of garlic and 1 small diced onion on low heat with some olive oil till soft and onions are translucent. WATCH it closely, you don't want browned garlic or onion, no burning. Better to go slow than have to start all the way over.
Add diced asparagus, diced chicken, and 4-5 cups chicken stock (or bullion with water). Add pre-cooked quinoa & brown rice.
(I usually try to have both precooked in my fridge, that way I can use it quickly and not have to wait for it to cook. If you don't have it precooked, you can just add it and let it cook in the broth (you'll have to add more liquid as the quinoa and rice soak up the stock, so have some nearby). If you do it that way-- don't add the asparagus till the rice and quinoa is cooked or it will become mushy.)
Allow the soup to simmer till asparagus is tender, add juice of 1 lemon.
Stir.
Enjoy.