Chinese Broccoli Beef with Brown Rice and Kimchi

Chinese Beef, Lots of Steamed Broccoli, and Brown Rice

This was a super easy meal to put together last night, and super tasty.  The sauce is very simple, but tasty when drizzled over steamed broccoli and rice. The homemade kimchi was actually much better today.  It seems that we did not let it ferment long enough yesterday, and it wasn’t quite ‘done’.  Now it is sufficiently zingy and tasty.  We put the jar of the remaining kimchi in the fridge and hope for it to slowly ferment over the next week or so.

Chinese Beef and Broccoli: Serves 4

• broccoli (as much or a little a you have or want)
• beef (8-12 ounces of cooked (leftover) beef)

Marinade:

• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1 tsp corn starch
• pepper

Sauce:

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• some dulse flakes
• 1 tsp bouillon
• 1/4 cup water
• 3 cloves garlic, minced
• 1 tbsp of cornstarch mixed in 1 tbsp of water (kept separate)

Directions:

1. Mix marinade ingredients together.
2. Slice beef thinly and coat in marinade for 10 minutes or more.
3. Steam broccoli (don’t over do it)
4. Assemble sauce ingredients.
5. Heat a little bit of cooking oil in a pan.
6. Add beef and marinade and cook for about a minute.
7. Add the sauce and stir well.
8. Let cook for a few minutes.
9. Add the dissolved cornstarch and cook until thickened.
10. Serve beef and sauce on top of broccoli and brown rice.

Marion-birdy has been obsessing over our brown rice meals. Look at the enthusiasm!

For dessert, we wanted to eat more of our Maples Gelato, but we had to keep up with using ginger in some capacity.  So, we had gelato and ginger-honey tea (chop up ginger, steep it, add honey and you’re done). Very warming!  This tea is what we have all winter long for keeping warm and warding off illness.  We also will add lemon juice or brandy to it. It’s our ginger version of a hot-toddy.

Our clear teapot with ginger and honey tea, and a little bit of Maples Gelato with a piece of Taza chocolate.

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