Beef Broccoli

Pin It I love Chinese food.  I love how quick it is to cook and how amazing the leftovers are for lunch the next day.  I like to try to make it healthier by using reduced sodium soy sauce and loading up on lots of veggies.  This entire meal was finished in less than 30 minutes.  This would be great for a busy weeknight, but your family will be super impressed.

Beef Broccoli
Adapted from Six Sister's Stuff
2 teaspoons vegetable oil
½ teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
1 tbsp cornstarch

1 lb thinly sliced sirloin or flank steak, sliced into strips
2 cups cooked broccoli, fresh or frozen
cooked rice for serving
green onions, chopped

1. In a large skillet heat oil.  Add garlic and ginger and saute for about 1 minute (watch closely).
2. Add soy sauce and water.  Dissolve brown sugar in the sauce and bring to a boil.  Boil for 2-3 minutes.
3. Dissolve corn starch in 2 Tbsp water and pour into the sauce for the final 30 seconds.  This will help thicken the sauce.  Remove sauce from heat.
4. Cook steak strips in a skillet until cooked through.
5. Add steak and cooked broccoli to the sauce skillet.  Return to low heat until ready to serve.
6. Serve over rice with green onions for garnish.

My Favorite Pasta Salad

Pin It My first job was working for a catering company.  This was their most popular side dish.  I made it so much that I memorized the recipe.  It has since become my family's go-to pasta salad for wedding showers, baby showers, picnics, potlucks, birthday parties, pretty much any family event includes this pasta salad.  Pictures don't do this salad justice.  It has a pretty presentation and it pleases everyone.  It is tangy, sweet, salty and crisp.  This is also an amazing lunch for the days to follow (If you are lucky enough to have leftovers)

This recipe was shared at Strut Your Stuff Saturday.

My Favorite Pasta Salad
Dressing:
1 Tbsp salt
1 Tbsp garlic salt
1 Tbsp black pepper
1/2 Tbsp dry mustard
1 cup sugar
1 cup white vinegar
1 cup vegetable oil

1. Place all ingredients in a blender and blend until well combined- about 2 minutes.

Pour over:
2 lbs cooked pasta (I prefer bowtie or spiral because it holds the dressing well)
1 jar pimientos
1 bunch green onions, chopped
1 bell pepper, diced (any color)
2 cups fresh broccoli, chopped
1 cup shredded cheddar
1/4 cup grated parmesan
1 cup mini pepperoni slices or sliced salami ***optional

Notes-
*This tastes best when refrigerated for a few hours before serving to let the flavors blend.
*Don't pour all of the dressing over the pasta at first because it will soak in while it sits.  Pour extra dressing on right before serving.
*Make a double batch of dressing and use it for salads or for your leftovers