While I was contemplating what to make for dinner yesterday I remembered this recipe from the archive. I picked up some cheap beef chuck steaks and some vegetables on my way home from work and we enjoyed the best beef and broccoli ever. The key is to just barely cook the beef. That way it stays juicy and tender.

1 tsp sesame oil
2 tbsp minced peeled fresh ginger
2 cloves garlic
2/3 cup beef broth
1 tbsp fish sauce (nam pla)
2 tbsp reduced sodium soy sauce (or tamari to make it gluten-free)
1 tsp sugar
1/2 lb beef strips
1 cup uncooked brown rice
2-3 tbsp canola oil
1 small head of broccoli, divided into small (1 inch) florets
1 small red bell pepper, cut into thin strips about 2 inches long
2 tsp cornstarch
4-6 green onions, thinly sliced
1 tbsp toasted sesame seeds

In a small bowl whisk together sesame oil, ginger, garlic, broth, fish sauce, soy sauce, and sugar. Add the strips of meat and marinate in the refrigerator for about 30-45 minutes.

Meanwhile, cook rice according to package instructions and prepare the remaining ingredients. When the rice is done, set it aside (covered).

Heat 1-2 tbsp of the canola oil in a large skillet. Reserving the marinade, add the meat to the hot skillet and cook, stirring frequently, just until browned. Remove the cooked meat to a large plate and set aside.

Heat the remaining canola oil in the same skillet and add the broccoli and red pepper. Sauté for a few minutes, then add the reserved marinade and green onions and cook until vegetables are crisp tender.

Return meat to the skillet, stir in the cornstarch, and cook until sauce is thickened. Add the sesame seeds and stir to combine. Serve over rice.

Makes about 3 servings.