Beef and (insert any veggie), The market is open

The market is open. I get asked how do I use (insert name of vegetable) I usually say by putting it in a stir-fry. Here is one of our families favorite recipes. We use any meat and any vegetables. In the picture below we use purple and green daikon, bell pepper, onion, and bok choy.

Give it a try if you like.

We have been busy digging sweet potatoes and weeding spinach and prepping other crops for the winter. The spinach looks awesome. I am very hopeful that it will keep growing and we will be ready to harvest a limited supply starting in Early November and full production by Thanksgiving.

Orders are due by 10 pm on Saturday.

Have a good weekend.

Ingredients

3 tablespoons cornstarch,divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak 1 lb charcoal chuck steak, cut into thin 3-inch strips ( we have used stew meat, pork chops, chicken and even turkey) 2 tablespoons vegetable oil, divided 4 cups broccoli florets (we use any veggies we have on hand, bell peppers, carrots, radishes, turnips, daikon radishes, or bok choy) 1 small onion, cut into wedges 1/3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice

Directions

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.

http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476