Beef & Broccoli a Chinese restaurant favorite for take out. Now it is time for you to have this wonderful meal at home.
A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point. There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes. For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.
Ruth Reichl is one of my cooking icons. When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish. I went walking through our little market at NCF and came up with dinner.
London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45. This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.