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Beef & Broccoli

Classic Asian flavors – basic pantry and freezer ingredients.

Breakfast – Crisp breakfast burrito

Lunch – Red Beans & Rice Lunches

Ground meat, broccoli, soy sauce, brown sugar, garlic, ginger.sesame oil, and corn starch.
Put one tablespoon brown sugar in a soup bowl.
Add two tablespoons soy sauce.
1/2 teaspoon sesame oil.
1/8 teaspoon chili flake – to taste.
Grate in some ginger.
And a clove of garlic.
Get two chicken stock ice cubes from the freezer.
Put the ice cubes in the bowl and micro just to thaw. You don’t want it hot at all. Better to have a bit of ice.
Put in 1/2 teaspoon corn starch and mix well.
I tasted and decided it needed a couple dashes of fish sauce.
Did you know that a packet of ramen is actually two servings?
Since I usually add a lot of meat and veggies to my ramen I split them in half.
If you look closely you will see that most grocery store ramen is actually folded in half.
Locate the fold and gently pull it open and split in two. Now you have a single serving!
This works for go lunches they micro fast – no soggy noodles from sitting in the liquids all day.
A broccoli pack from the freezer into boiling water to that and par cook.
I add a bit of soy sauce and sesame oil to the cooking water.
Get some oil heating in the pan … sadly out of bacon and chicken fat by now.
Pat the ground meat dry.
Break up in the hot oil in the pan to get some good browning.
Once the broccoli is tender remove from the water into the pan with the meat.
Let the water return to boil.
And cook the ramen in the same water.
Once the broccoli gets a bit of color.
Give the sauce a good stir to mix up the corn starch that settled to the bottom.
Mix the sauce into the beef and broccoli and let thicken.
Put the ramen into the same bowl.
Top with the beef, broccoli and sauce.
Garnish with some sesame seed.
Chopsticks optional.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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