Beef with Veggies–Plenty o’ Options

This week has been a week of trying new versions of things we already love.  First there was ravioli.  Then last night, there was The Pioneer Woman’s Beef with Broccoli.  Yum!

photo-13The “original” that I fell in love with was beef with snow peas.  It’s a good thing.  It takes less than 20 minutes from start to finish, and it’s delicious.  You can find the recipe here.

Why did I want to branch out?  Well, in a word, veggies.  The snow peas are delightful, but they can be expensive, and 8 ounces of veggie just isn’t enough for me in that entire recipe.  If I doubled the snow peas, it would be twice as problematic on the expense side.  So I thought I’d go with the broccoli option this time.

The only other real difference is the addition of oyster sauce and beef broth in the new-to-me recipe.  It creates a pretty powerfully tasty sauce, so no complaints on that change.

So… if your dinner goals include plenty of flavor, meat, and veggies in no time flat, these two recipes are both winners.  If you want all of that at a lower price, the broccoli option is your new best friend.

Also, we cheated and used venison this time around.  It was surprisingly wonderful and tender and perfect.  Beef and broccoli?  Venison and broccoli?  Keepers both.

Also also, serving this with chow mein noodles is recommended.  Serving it with leftover sushi rice from last week is just fine.

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