Beef...it's what's for dinner.

So, I promised to return with the recipe if my Beef and Broccoli was a success, and here I am! We all decided it's definitely a keeper, with a couple more modifications next time.

The recipe originally came from Sparkpeople, which is a weight-loss/calorie counting site, so I might have known that it needed a little more salt, but if you want to keep it low sodium, it wasn't bad. The recipe says it makes 4 servings, but we ate almost all of it with two adults plus a toddler (although she ate pretty well!). I have a small container of leftovers, but it's less than a typical serving. In all honesty, we are bad at portions...so for two adults and two children, it would probably be perfect.

Ingedients:
1lb lean stew beef (we bought a big chunk of beef and I bravely cut it into pieces instead of buying it pre-cut)
2 Tbsp minced garlic
2-3 cups water (I used 2 and it was plenty)
2 Tbsp low-sodium soy sauce (or regular if you want more salt)
2 Tbsp flour
2 cups chopped broccoli
1/2 cup sliced carrots
1/2 sliced red pepper
(optional: red pepper flakes to taste)

Directions:
Brown beef with garlic in a wok or pan that is deep enough to hold meat+liquid (my beef was marinated in OJ and I poured the little bit that was in the bag into the pan).
Add water and soy sauce, and if desired, red pepper flakes to give it a kick.
Bring to a boil, then reduce to simmer and cover--let simmer 2 hours.
Add flour to thicken sauce
Add carrots--cook 3 mins
Add broccoli--cook 2 minutes
Add red pepper--cook 2-3 more minutes
Serve over rice if desired (I used single serving cups of minute rice since Nathan is low-carbing right now, and it was a perfect portion for me).

Enjoy!