34 days till Christmas... eat this..beef terriyaki and rice

What to eat today
November 20

and its not turkey!!!


Beef Terriyaki

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 boneless beef sirloin steakor beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli florets, thawed
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)       

Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth. (an easy way to do this..with no lumps??   Put these ingredients into a conatiner with a tight lid...like a glass jar..and shake for 60 sec..voila!! lump free!!

Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

*Instead of the broccoli use stir-fry veggies which has the brocoli in it   


serve with:


HONEY GLAZED BABY CARROTS

2-3 cups small baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
fresh minced parsley and/or chives

In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.


maybe some gellato or ice cream for dessert