Beef and Broccoli

What do you do when you're in a Chinese food kind of mood but can't eat rice?  You start to experiment.  What an incredible meal we had last night.

I was fortunate to have a hungry husband who was willing to help out.  He did a great job making the cauliflower rice this meal was served on (we baked it in the oven for 15 minutes).  The wonderful thing about cauliflower rice is that it picks up the flavor of whatever you cook it with.  AND IT'S FAT FREE!!!  You can find the recipe for the rice here.

Beef and Broccoli
(serves 6)

Ingredients:
 3 tbsp cornstarch, divided
1/2 cup water plus 2 tbsp
1/2 tsp garlic powder
1 1/2 pounds boneless round steak or charcoal chuck steak, cut into 3 inch strips
3 tbsp olive oil, divided
4 cups broccoli florets (I use a lot of broccoli)
1 medium sweet onion cut into wedges
1/3 cup reduced sodium soy sauce
2 tbsp brown sugar
1 tsp ground ginger
hot cooked cauliflower rice

Directions:
1. In a bowl, combine 2 tbsp cornstarch, 2 tbsp water and garlic powder until smooth.
2. Add beef and coat with mixture.
3. In a large skillet over medium-high heat, stir-fry beef in 2 tbsp olive oil until beef is cooked through; remove and keep warm.
4. Add 1 tbsp of olive oil to pan and stir-fry broccoli and onion until broccoli begins to get soft; about 4-5 minutes (you don't want broccoli to be like mush...)  Return beef to pan when broccoli reaches desired tenderness.
5. Combine soy sauce, brown sugar, ginger, remaining cornstarch and water and mix until smooth.  Add to pan and cook for 2-3 minutes.

Serve over rice and enjoy!