Simple Asian

Yes, I have been gone for a bit,

not for lack of thinking about writing ...

One week hubby had a bought with the flu 

that left plenty of laundry.

The following week, I decided to food poison myself ...

long story, and one I do not choose to advertise in the blogosphere.

Needless to say, I was out for a little bit,

and had MORE laundry, because at first, we weren't sure if it was food poisoning or flu.

In between that, there are just those days when the new setting and schedule

still leave me a little out of sorts and off of my rhythm.

We have been enjoying the fall temps here.

Trying to gear up for more grey than sun.

And finding a place in our new home church.

Hubby was able to teach on Sunday,

and we will sing together in a few weeks.

Tonight we enjoyed a very simple Asian dish, 

but oh, so good.

 I found it in a Southern Living magazine,

and it is also available online.

Speedy Skillet Beef and Broccoli

Ingredients

1 tablespoon canola oil (I used Olive)

1 pound ground chuck (I used Ground Turkey)

2 large heads broccoli, cut into florets, stems peeled and sliced (about 6 cups) 

2 large garlic cloves, finely chopped (about 1 Tbsp.) 

3 cups cold, cooked long-grain rice (I used hot and just served mixture on top)

1 large red bell pepper, sliced 

3 tablespoons lower-sodium soy sauce (I used Bragg's Liquid Aminos)

2 tablespoons rice wine vinegar 

1 tablespoon toasted sesame oil 

2 teaspoon light brown sugar 

4 scallions, thinly sliced (about 1/2 cup) (oops, forgot to add these at the end)

1 teaspoon kosher salt 

1/4 teaspoon crushed red pepper

Instructions

Heat oil in a large skillet over high.
Add beef, and press into a thin layer covering bottom of skillet.
Cook, stirring once, until browned, about 6 minutes.
Add broccoli and garlic.
Cook, stirring occasionally, until broccoli begins to soften, about 6 minutes.
Add rice and bell pepper.
Cook, stirring often, until heated through and beginning to brown, about 6 minutes.

Stir together soy sauce, vinegar, sesame oil, and brown sugar in a small bowl.
Pour soy mixture over rice mixture, stirring to combine.

Remove from heat; sprinkle with scallions, salt, and crushed red pepper.

Yummy and quick.

Would be a great use of cold, leftover rice - if that ever happens at your house.