My kids generally hate anything with sauce. Out of the 4 of them, only one likes ketsup and none of them like ranch dressing. If it isn’t the cheese sauce in Kraft Mac & Cheese or my customized marinara for pasta, anything wet is an absolute “no go.”
Tonight I tried something different for them: thinly sliced steak, with a touch of teriyaki and soy, along with sauted broccoli and onion; while sneaking in garlic and ginger to the vegetables.
They went nuts and ate every scrap! SCORE! If you have picky pallet kids, this might work for you.
- 1 lb shaved beef (my local supermarket sells this pre-sliced or ask your butcher)
- 1 lb broccoli florets
- 1 yellow onion, thinly sliced lengthwise
- 1.5 cup white rice
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 4 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- salt / pepper / olive oil
- Add rice and 2 cups water plus 1 tsp salt to pot, bring to a boil then reduce to simmer and cover. Steam for 20 minutes then reduce heat. Leave covered until serving.
- Pre-heat pan with 2 tbsp olive oil and 1 tsp toasted sesame oil. Add thinly sliced beef and season with salt & pepper. Sauté until lightly browned, 6 minutes.
- Remove beef to bowl, no need to clean the pan.
- In same pan, add 2 tbsp olive oil, 1 tsp sesame oil. Add broccoli and sliced onions, lightly season with salt & pepper. Sauté until vegetables are “fork tender”.
- Add minced garlic, minced ginger, teriyaki and soy sauces to vegetables and sauté for 1-2 minutes.
- Add beef to vegetables and stir to mix thoroughly.
- Plate with 1/2 cup cooked rice with 1 cup of steak & vegetables. Add teriyaki and soy to taste if needed.
- Egg rolls
- Miso Soup
- Garlic paste for heat