Beef and Broccoli
First, marinate the meat in a gallon-sized ziptop bag. Toss to coat. 1.5 lbs skirt steak, sliced against the grain and cut into bit-sized pieces 1/2 tsp baking soda 1 tsp sugar 1 tbsp cornstarch 1 tbsp low-sodium soy sauce 1 tbsp water 2 tbsp vegetable oil
Next, mix the sauce in a separate baggie. 1/2 cup low-sodium soy sauce 2 tbsp brown sugar 2 tbsp flour 1 tbsp sherry 4 cloves garlic, minced Make sure you have a package of frozen broccoli on hand!
Add baggie of beef, baggie of sauce and package of broccoli to a gallon-sized ziptop bag. Label and freeze.
When ready to cook, thaw the beef and the sauce, but leave the broccoli in the freezer until time to cook.
In a large wok or saute pan, heat 1 tbsp of oil over medium-high heat until shimmering. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until no more pink is visible on the outside of the beef. Stir in the frozen broccoli and remaining sauce. Saute until the broccoli is cooked through (about 2-3 minutes) minutes. (If your broccoli is packaged in a self-steam bag, you can also heat it in the microwave, then add it to the dish). Serve over hot rice!
