Guest Post: Beef and Broccoli

     I'm so excited to announce my first guest post. A great friend of mine, Holly, approached me about writing a guest post a few weeks ago and I was curious as to what she would cook for you guys. I like her approach of a quick, easy, & healthy weeknight meal. Everyone enjoy!

     Hello to all the readers of No Utensil Unused! I'm Holly, and I'll be serving up a guest post or two. I'm always looking for recipes that are fresh and tasty for a weeknight. This is one of my favorite meals that is quick and is so much better than take out!

Ingredients:

• 1/2 - 3/4 lb stir fry beef strips
• 6 Tablespoons of your favorite soy sauce, divided
• pinch of ground Ginger
• 1 Tablespoon cornstarch
• 1 bag frozen broccoli stir fry vegetables
• Brown rice (boil in bag, baby!)

Directions:

1. Place uncooked beef strips in a bowl. Cover with 3-4 tablespoons of the soy sauce and let marinate for 20 minutes.
2. Cook the rice will the beef is marinating.
3. After the beef is done marinating, heat a wok or saute pan over medium heat,
4. Add beef, ginger, 2 tablespoons soy sauce, and cornstarch. Cook uncovered for 3-5 minutes, stirring occasionally.
5. Add the bag of frozen vegetables, stir the mixture and look uncovered cook for 5 minutes, stirring occasionally. 
6. Serve over rice.

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Beef and Broccoli

Ingredients:

• 1 pound flank or sirloin, sliced thinly across the grain
• 1 pound broccoli florets, blanched
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp cornstarch, dissolved in 1 tbsp cold water
• Beef Marinade:
• 2 tsp soy sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/2 tsp cornstarch
• 1/8 tsp freshly ground black pepper
• Sauce:
• 3 tbsp oyster sauce
• 1 tsp Chinese rice wine (or dry sherry)
• 1/4 cup soy sauce
• 1 tbsp brown sugar

Directions:

1. Make the marinade: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Make the sauce: Stir together the sauce ingredients in a small bowl. Set aside. 
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. 
• If you want to cheat: buy a bag of frozen broccoli florets that steam in the bag. I cooked it in the microwave for only the minimum time per bag instructions.
4. Heat a large frying pan or wok over medium-high heat until a bead of water sizzles and instantly evaporates upon contact. Add the sesame oil and swirl to coat. Add the beef and immediately spread the strips out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
5. Pour in the sauce.
6. Add the blanched broccoli and bring to a boil.
7. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
8. Serve over rice and enjoy!

Courtesy of Can You Stay For Dinner - Beef and Broccoli

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Broccoli Cheese Casserole

Ingredients:

• 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
• 4 cups crumbled crackers (recommended: Ritz crackers)
• 1 teaspoon freshly chopped thyme leaves
• 1 teaspoon freshly chopped oregano leaves
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne
• 1 tablespoon black pepper
• 1 stick melted butter
• 1 pound Velveeta cheese, cubed small
• 1 pound Camembert, sliced thin
• Cooking spray

Directions:

1. Preheat oven 450 degrees F.
2. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
3. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
4. In a large casserole dish lightly greased with butter add broccoli and cheeses. 
5. Pour cracker topping on top of cheese and broccoli - use only enough to cover the top. The topping definitely has a kick! 
6. Wrap with foil and bake for 15 to 20 minutes in oven.
7. Remove from oven. Take foil off and allow to rest for 5 minutes before serving. 

Courtesy of Broccoli-Cheese Casserole by Aaron McCargo, Jr.

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