Wednesday, December 3, 2008
This is my first post using the new lightbox I got for Christmas! I love it! We can eat dinner at 8 pm and still have enough light for decent shots. Why am I using a Christmas present already, you ask? Because I saw the box on the porch when I got home last night and knew what it *must* be. When I saw it still sitting in the hall tonight, unopened, I made a comment to Aaron to ask why he hadn't even opened my gift to check it out. So, he said I should just have it now. After all, he got his gift early, too. Ok, twist my arm. I guess I'll open it if you insist! You might be seeing lots of updates in the next few weeks so I can use my cool toy.
I don't think I've ever had beef teriyaki, but this recipe from allrecipes.com looked easy and healthy enough to try, so I added it to our dinner list this week. Overall I'm going to rate it a 7. I used fat-free broth, low sodium soy sauce, extra minced garlic, and even a couple splashes of bottled teriyaki sauce we already had. I think it was missing something, but I can't really figure out what would have made it better. Maybe it wasn't sweet enough? Reading reviews after dinner (you should really read them before making the recipe.), I see that some people added pineapple to sweeten it up some. I'll make this again, using more broccoli (I only had about 2-3 cups) and try the pineapple.
1 pound boneless beef sirloin steak (3/4 inch thick) (we used eye of round steak, it was much cheaper)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
4 cups fresh broccoli florets
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, slice beef into very thin strips.
In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.