Use it Up: Broccoli, Cabbage & Strip Steak with Brown Rice
Today was one of those days when I looked into my empty fridge (it was pre-delivery) and saw pretty much nothing. Of course we had an insane amount of condiments, but I couldn't even make a mustard sandwich if I wanted...no bread! No milk. No cheese. The only food items sitting by their lonesome were: a quarter head of cabbage, two heads of broccoli, and a leftover New York Strip steak from a BBQ we had the other night. It seemed so bleak that I wished I could get Chinese take-out. Then a lightbulb went off and I thought, why not do my own beef broccoli?
20 minutes later: ta-da! I used up perfectly good items in my fridge (last week's broccoli truly looked brand new) and we had a healthy (and even gluten-free) meal.
BROCCOLI CABBAGE & STRIP STEAK WITH BROWN RICE
1 or 2 heads broccoli, chopped into bite size pieces
(or more) cabbage, chopped thin
1 cooked steak, sliced thin (the strip steak was pretty darn tasty, if I do say so)
2 cloves garlic, minced
4 tablespoons Bragg liquid aminos or soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
4 cups cooked brown rice (lucky I have some rice in the pantry!)
Saute the cabbage in brown sugar and sesame oil until translucent. Add the broccoli and soy sauce and cook covered until broccoli is cooked almost to your desired level of tenderness. Then, toss in your meat, sesame seeds, and garlic and simmer for a minute or two. Serve piping hot over rice. I added some Sriracha to mine for a little kick. Yum.