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| Boneless Beef Cubes (or London Broil) |
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| Beef With Scallions 1 lb. beef cubes or london broil 1/4 c soy sauce 1/4 c vegetable oil 2 tbsp cornstarch 1/2 tsp ground ginger 1/4 tsp garlic powder 1 c beef bouillon 1 bunch scallions 1 16 oz. box spaghetti Do ahead: Slice beef cubes or london broil into thin strips. Combine soy sauce, vegetable oil, cornstarch, ginger and garlic powder. Mix well. Toss beef with soy mixture in a metal bowl, cover, and refrigerate for several hours. About an hour before you want to serve: In a large frying pan, saute beef mixture until no longer pink. Add 1/2 c of the beef broth. Bring to a boil, reduce heat to low, cover and allow to simmer stirring occasionally. Add the rest of the beef broth if and as needed to create a gravy-like sauce. Bring a large pot of water to a boil and add the spaghetti to cook according to package directions. Wash and chop the scallions into 1" pieces and add to the cooking spaghetti a couple of minutes before it's done. Drain the spaghetti and scallions, and toss with the cooked beef and sauce. |
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| Beef With Broccoli, Variation 1 1 lb. beef cubes or london broil 1/4 c soy sauce 1/4 c vegetable oil 2 tbsp cornstarch 1/2 tsp ground ginger 1/4 tsp garlic powder 1 c beef bouillon 1 bunch broccoli 2 cups water 1 cup uncooked rice Do ahead: Slice beef cubes or london broil into thin strips. Combine soy sauce, vegetable oil, cornstarch, ginger and garlic powder. Mix well. Toss beef with soy mixture in a metal bowl, cover, and refrigerate for several hours. About an hour before you want to serve: In a large frying pan, saute beef mixture until no longer pink. Add 1/2 c of the beef broth. Bring to a boil, reduce heat to low, cover and allow to simmer stirring occasionally. Add the rest of the beef broth if and as needed to create a gravy-like sauce. About half an hour before you want to serve: Bring the 2 cups of water to a boil in a medium saucepan, adding salt and/or a pat of butter as desired. Add the rice. Reduce heat, cover and simmer for 20 minutes until water is absorbed. Wash and cut the broccoli. Bring about an inch of water to boil in another medium sauce pan. Add the broccoli, reduce heat, cover and simmer for six minutes. Drain and toss gently with the beef mixture. Serve over the cooked rice. |
| Beef With Broccoli, Variation 2 1 lb. beef cubes or london broil, cut into thin strips 2 Tbsp olive oil 18 oz. jar of beef gravy 2 Tbsp Worcestershire sauce 1 bunch broccoli, washed and cut 8 oz. (half a box) uncooked orzo macaroni About an hour before you want to serve: In a large frying pan over medium-high heat, saute beef in olive oil until no longer pink. Add the gravy and Worchestershire sauce. Bring to a boil, reduce heat to low, cover and allow to simmer, stirring occasionally. Cook the macaroni according to package directions, adding the broccoli during the last 8 minutes of cooking time. Drain the macaroni and broccoli and serve the beef and gravy mixture over it. |
| Pepper Steak 1 lb. beef cubes or london broil, cut into thin strips 2 Tbsp olive oil 1 medium onion, sliced thin 2 peppers (red, green, yellow or a combination thereof), sliced into strips 18 oz. jar of beef gravy 2 Tbsp Worcestershire sauce 1 cup uncooked rice About an hour before you want to serve: In a large frying pan over medium-high heat, saute beef in olive oil until no longer pink. Remove with a slotted spoon or spatula and set aside. In the remaining drippings, saute the onion and peppers until tender. Return the beef to the frying pan. Add the gravy and Worchestershire sauce. Bring to a boil, reduce heat to low, cover and allow to simmer, stirring occasionally. Boil two cups of water (adding salt and/or butter as desired). Add the rice, bring back to a boil, reduce heat, cover and simmer 20 minutes until all of the water is absorbed and rice is tender. Serve the beef and pepper mixture over the rice. |
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