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1
In a bowl, combine garlic powder, ground ginger, & onion powder.
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2
Add beef and toss. Put into quart sized freezer bag.
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3
Put frozen broccoli into separate freezer bag.
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4
In a quart sized freezer bag combine soy sauce, brown sugar, vinegar, cornstarch & water until smooth.
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5
(I made 22 recipes of this for my exchange, so I put 1 Tbsp of cornstarch in each bag, and lined them up on my counter. Then I mixed all the rest of the ingredients in a large bowl. Then I poured a bit more than 3/4 cup of the mixture into each bag and that came out about right).
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6
Seal bags tightly, lay flat on cookie sheets, and freeze everything.
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7
To cook from frozen:
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8
Defrost everything overnight in the fridge. Half hour before cooking, take everything out of the fridge so it can completely defrost.
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9
In a large skillet or wok, over medium-high heat, stir-fry beef in your choice of oil until beef reaches desired doneness.
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10
At the same time, warm up your broccoli a bit under some hot running water in a collander so that it doesn't cool down your stir fry when you add it to the pan.
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11
Add the broccoli and stir-fry another 2-4 minutes until broccoli reaches desired doneness.
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12
At this point you can add either or both of the optional veggies for flavor & color and the red pepper if you like it a little spicy.
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13
Next, add the contents of the sauce bag to the pan.
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14
Cook and stir for about 2 more minutes, until sauce thickens sufficiently.
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15
Sprinkle the whole thing with sesame seeds or peanuts if desired.
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16
Serve over hot cooked rice.
