On the days that I work nights (4 – midnight) I’ve been trying to cook myself a quality meal for lunch. Unfortunately for me, my mindset hasn’t been in the right place and I usually waste half of my free time laying in bed watching TV. By the time I’m actually hungry, it’s too late and I’m rushing to throw together some sort of egg based contraption before heading out the door.
This week has been oddly different, and I’m hoping I can continue this trend of productivity. Today alone: I started training for a 5k, went to the store, cooked and ate lunch, and started working on a website for my first paying client.
If I can find meals that are as simple as this recipe , I shouldn’t have a hard time filling you’re RSS readers with quality posts.
I’m still amazed at how green the broccoli was! This was my first attempt at blanching broccoli (I’ve been steaming it)… if you’re cooking something where you need to reheat the veggies before serving, this is the way to go!
As for the beef, the recipe calls for flank steak or sirloin and fortunately for me sirloin was on sale. I can’t imagine it would matter all that much considering how you’re just cutting it into thin strips across the grain anyway.
I added too much liquid for the sauce and was unable to thicken it up to where I wanted… hopefully you learn from my mistakes!
Quick and simple, this beef and broccoli recipe is a filling (low carb) meal on its own but can be served over rice to turn it into a full fledged meal.