Lately, I’ve been in a rut for dinner. We’ve been eating the same almost every week and I decided it was time to change that. I’ve been in the mood for garlic beef and found this recipe I had pinned.
My kids complained the entire time about what I was making – but lately that’s been a common theme around here. It’s exhausting and I’m blaming it on the recent phase of Mercury being in retrograde. I enjoyed the meal and it was a nice change.
8 oz fresh pasta (I used linguine)
3 cups broccoli florets
1 Tbsp olive oil
8 oz flank steak, sliced (cut against the grain)
3 garlic cloves, minced
1/4 cup brown sugar, packed
1/2 cup reduced-sodium soy sauce
2 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1/4 tsp fresh ground black pepper
1 Tbsp cornstarch
In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, ginger, peppers and cornstarch. Set aside.
In a large skillet, warm the olive oil over medium high heat. Add the steak and cook until no longer pink. Add the garlic and mushrooms. Cook for an additional minute.
While the steak is cooking, cook the pasta and broccoli together until cooked. Drain and transfer to the skillet with the steak. Stir the sauce, pour into the skillet and toss to coat.
Source: Emmy’s Blog
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