On evenings that Tony's not home, I don't usually bother to make a real meal. But, our food services at work will be impacted by renovations this summer so I'm reconsidering this position. If I make a dinner for two, I can take Tony's half to work the next day for lunch. Up to this point, I've been lazy about packed lunches, but work is located in a 250 hectare forest, so it's time to get pro-active. I'm floating the idea of a lunch club: everyone takes turns bringing enough lunch for the rest of the club, but no one's biting. I'm not sure if they're afraid of what might be put in front of them, or if it's the responsibility of having to make lunch. Probably a bit of both. Here's what I'll be eating for lunch tomorrow, served on jasmine rice.
Beef and Broccoli
1/2 marinating steak, or about 100 gr. sliced into thin strips
1 head of broccoli, florets cut into bite sizes
3 garlic cloves, minced
3 Tbsp dark soya sauce
3 Tbsp oyster sauce
3 Tbsp olive oil
1. Mix the beef, garlic, soya sauce and oyster sauce in a bowl.
2. Allow to marinate in the refridgerator for at least 30 min., and up to 24hrs.
3. Heat the oil in a wok on medium-high heat (or about 350F).
4. Add the beef mixture and stir-fry until almost done.
5. Add the broccoli and stir-fry until everything is done. If necessary, add some oyster sauce and soya sauce if you would like more sauce.
6. Serve over rice.
This makes enough for 2 large meals, or 3 smaller ones (perfect size for dessert).