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Recipe for family meals :

Beefy Broccoli
 

This recipe comes from The Rush Hour Cook - Brook Noel, the Queen of non-domesticity and incapable-cooking.

Brook Noel is the Chief Executive Officer at Champion Press, a seven year old publishing house specialising in cooking, education and lifestyle titles. Her work-to-date includes eight books covering family, parenting issues and self-help. The Rush Hour Cookseries marks her first timid footsteps into the world of cookbooks!

If you would like to find out more or purchase any of the books <click here>

The Five Rules of Rush HourRecipes

  1. All ingredients should be able to be pronounced accurately through the phonetic use of the English Language.
  2. Each ingredient can be located in the market without engaging in a full scale scavenger hunt.
  3. No list of ingredients shall be longer than the instructions.
  4. Each recipe has to be durable enough to survive me, the Queen-of-Incapable Cooking, and elicit a compliment at meal’s end.
  5. My finicky child will eat it—or some portion of it. I’ve learned not to be too picky on this one. I often break out part of the recipe and prepare it separately to her liking.

Ingredients

1 pound lean boneless beef steak (top round, flank or sirloin)
1 pound broccoli florets
2 tablespoons soy sauce
1 tablespoon garlic, minced
1 (10.5 oz.) can beef gravy

Method
  • Cut beef with the grain into 1 1/2 inch wide strips, then cut each strip across the grain into 1/4 inch diagonal slices.
  • Mix beef strips with soy sauce and garlic in a bowl. Set aside to marinate.
  • Steam broccoli in microwave steamer for 4 minutes until crisp tender. (If you don't have a steamer, use a microwave safe bowl with 1/4 cup water and cover with plastic wrap).
  • Keep broccoli covered while preparing the beef.
  • In skillet sprayed with cooking oil, stir fry beef over medium high heat until browned on all sides (2 - 3 minutes each side).
  • Add broccoli and beef gravy and stir fry until heated through.
  • Serve hot.

Serves 4

Brook Noel
The Rush Hour Cook

© Brook Noel, The Rush Hour Cook

 
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