Beef and Broccoli and Deliciousness

In reality, this is just a stir-fry that incorporates the veggies that I like. Just empty out your crisper and enjoy!

First, I sliced a steak really, really thin. (This can also be made with chicken.) I marinated it for a couple of hours before cooking. Today, my marinade was a mixture of:
-VH1 garlic spare-rib sauce (extra garlic-y)
-soy sauce
-chili powder
-garlic powder
-white vinegar
It was mostly the VH1 sauce, and the rest of the volume was soy sauce. On the days when I don't have the VH1 sauce, my marinades are usually made up mostly of soy sauce, and I add a bit on honey.

Next, I sliced my veggies. Today's wok held:
-broccoli
-carrots
-lots of mushrooms
-an onion
-garlic

To serve along side my stir-fry I made rice. The standard operating procedure for rice is stupid-simple: Rice is cooked in a ratio of 2:1 (two parts water to one part rice). For a single serving, 1/3 of a cup of raw rice is good; for a really hungry single serving, 1/2 a cup of rice is good. Add a pinch of water to the pot when the water boils, then cut the heat to the lowest setting, add the rice, cover, and let sit for 30 minutes. No fail rice, every time.

When I started my main, I began by frying the beef. Because it was cut thinly, it cooked really fast. Once it was done, I emptied the wok and added all the veggies. They were all cut thinly so they would cook quickly. I added some of the left-over marinade and covered the wok to let the veggies steam. After 10 minutes, I took off the lid and let it cook for another 5 minutes to evaporate the liquid.

When it was ready, I put a bed of rice on the plate, then smothered with the veggies, pouring over some of the cooking liquid to moisten the rice.

Enjoy!