One of the biggest advantages to committing to eating in more is saving money and if you know how to get creative with leftovers you can save even more money. Leftover meats from roasts can be great in curries, hashes, on top of noodle soups and stir-fries. I had a piece of leftover Rocky Mountain Organic Meats’ steak from dinner the other night and I also had a head of broccoli rabe in the fridge. I looked at my wok and thought lets fry this all up! Broccoli Rabe is similar to Chinese broccoli and is refreshingly bitter against the soy sauce and beef. Excellent and frugal!
Beef with Broccoli Rabe
- about 5 ozs of left over steak, sliced thinly
- Canola oil for stir frying
- 3 garlic cloves, minced
- 2 splashes of soy sauce
- 1 tablespoon of water mixed with 1/2 teaspoon of corn starch
- 2 scallions, cut up
- 1 bunch of broccoli rabe, cut up
- heat up a wok(i have my grandparent’s which is well seasoned!)
- add oil, garlic then scallion and broccoli rabe(you want the broccoli bright green and still a bit crunchy if you have the wok hot enough it should only take a few minutes)
- stir fry to desired doneness
- remove and set aside in serving bowl
- then add beef(more oil if needed), stir-fry to desired doneness then add soy sauce and the water/cornstarch mixture.
- re-add broccoli rabe and mix in wok then put in serving dish.
- serve immediately with rice.