I don’t have exact measurements so I hope you’ll forgive me. But this was pretty good, if I do say so myself. Err…make that God needs the credit because He created garlic.

2 small heads broccoli, cut into bite sized pieces
1 medium red bell pepper, cut into strips
3 heaping tbs. (tablespoons!) of garlic, finely minced (maybe 4)
1 tbs. oil
enough beef for 4 people to each have a portion the size of a deck of cards
1/2 tsp. powdered ginger (I didn’t have fresh)
1 heaping tsp. corn starch
3 plus 1 tbs. soy sauce
salt (i think) and pepper

Blanche the broccoli and peppers for 2 minutes max. Don’t throw the water away. Saute garlic over medium heat until your house smells Italian (that is an oh-so-good thing). Saute the meat until you no longer see pink. Dissolve the corn starch in 1 tbs. of soy sauce. Put the rest of the soy sauce in the pan onto the meat and garlic. Add about 1/2 c. of water from blanching the veggies. Add cornstarch/soy sauce and cook until the sauce becomes clear, about two minutes. Add veggies and toss to coat with sauce. You can add more veggie water if the sauce is too thick for you.

The garlic is king in this dish at least for us since we aren’t allowed oyster sauce in our diet.

Bringing back the past from Jan. 4, 2008