I love new beginnings, fresh starts, day ones.I think we all do to some extent.I’m feeling particularly hopeful today and I’m wondering if it’s the convergence of November 1st falling on a Monday.Like it’s a completely new, clean slate.My day/week/month to do whatever I want to with…
This got me to thinking about all the people who start falling apart around Halloween and just don’t/won’t/can’t get it together so today, instead of approaching this month with tenacity, they give up until January 1st.
Just think, if you start or restart or restart again, TODAY, you could accomplish so much in the next 61 days!Or if that seems like too long of a haul to contemplate, what if you broke it down into smaller segments, like I do when I run more than 10 miles?What could you accomplish if you committed to being your best self and working what ever plan you’re following for just this month.Even if you took Thanksgiving “off” and worked it for 29 days instead of 30, what would you have accomplished? Then what if you did that again in December?Even if you took Christmas Eve, Christmas Day, and New Year’s Day “off” where would you be after 28 days of being the best you possible?
For one thing, you’d be 57-61 days closer to whatever goal you’ve set than if you wait until January 1st.
In my never ending quest to figure out how to incorporate variety in my diet and to actually have some beef once in a while, last week I came up with a beef and broccoli stirfry that knocked Mr. Helen’s socks off.This man does not pack a lunch – ever.Since he works in a Naval Commissary, he usually goes over to the deli and eats whatever sandwich they’re sampling that day.He loved this so much he took it for lunch on the days when he was going to be at Karate/Muay Thai for 3 straight hours.That convinced me to share the recipe with you.
Beef and Broccoli Stirfry
1 pound boneless top sirloin
1 cup beef broth
1/4 cup reduced sodium soy sauce
1 T corn starch
2 tsp. dark sesame oil
1 T grated fresh ginger
3 cloves garlic, minced
4 cups broccoli florets
1 bunch scallions, chopped
1 cup julienned carrots
Trim any excess fat from sirloin then cut diagonally across the grain into very thin slices. If you want to get them paper thin, throw it in the freezer for a few minutes before slicing. It turns the outside of the meat a little dark but doesn't harm it and makes it so much easier to slice! Like this:
Chop all your other vegetables and get them ready for the stirfry, like this:
Combine the broth, soy sauce, and cornstarch in a small bowl. Stir until cornstarch is dissolved. Set aside.
Heat 1 tsp. sesame oil over high heat in a large nonstick skillet or wok. Add the ginger and garlic, stir-fry for a minute. Add beef, stir fry for 5 minutes or until pink is gone. Remove from wok and set aside.
Add remaining 1 tsp. of oil to wok then add broccoli, onion, and carrots. Stirfry for 7 minutes or until veggies are crisp-tender. Return beef to wok and stir in beef broth mixture. Saute 2 minutes or until thick and bubbly.
Serve over rice.
The little "dots" in this photo are red pepper flakes because I like my food spicy!
Makes 4 huge servings, or 6 smaller ones. Based on 4 servings:
Total Fat: 12.0 g
Cholesterol: 102.1 mg
Sodium: 840.1 mg
Total Carbs: 15.2 g