Confession time: I decided to do this project after I made this dish so there is no picture, and I tweaked the recipe to fit my pantry (like all home cooks do). My sister-in-law stayed for dinner last night so I had to cook the beef separately because she is a vegetarian.
So, go check out the recipe here: Ginger-Lemon Beef and Broccoli. When you come back, I will let you know how I tweaked it and how it worked out.
Notes: OK, so I didn't have any fresh lemons on hand so I subbed the zest and juice out for orange zest and juice. I also didn't have six cups of broccoli on hand so I used a bag of frozen California Mix vegetables instead. I cooked the beef in a separate fry pan while I stir-fried the veggies and then gave the meat a splash of the sauce instead of mixing everything back together. This worked out really well and is a good way to serve carnivores and vegetarians together with very little fuss. I cooked plain spaghetti noodles to serve with the stir-fry, but rice would be great too. The grownups garnished their bowls with Sriracha sauce since I went light on the red pepper flakes for the kids.
The Verdict: Everyone gobbled it up and my husband commented that he really liked how the added milk added a creaminess to the stir fry sauce. I think it helped it stick to all the ingredients and noodles.
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