Korean Beef with Broccoli, Brown Rice, Edamame

1 lb steak
4 cloves garlic, minced
4 green onions, chopped
5 T sugar
1/4 c sesame seeds
1/2 c low-sodium soy sauce
1 T sesame oil
2 T canola oil, divided
1 T rice vinegar
1/4 t mashed kiwi
1/2 bunch broccoli
cornstarch

1 c brown rice

1 pkg frozen edamame



Start the night before or at least an hour before dinner. Slice beef into very thin slices. Mix together garlic, green onions, sugar, sesame seeds, soy sauce, sesame oil, 1 T canola oil, and rice vinegar. Reserve half the soy sauce mixture as sauce. Combine remaining half of the soy sauce mixture with kiwi and sliced beef. Refrigerate and marinate 1 to 24 hours.

When beef is done marinating, cook rice according to package directions.

In a pan, heat remaining 1 T oil on medium heat. Stirfry broccoli for 5 to 6 minutes or until crisp tender. Remove to a plate. Stirfry meat on a little higher heat for 5 to 10 minutes or until done. Add reserved sauce and broccoli. Bring to a boil. In a small bowl, mix together a tablespoon or two of cornstarch with a splash of water; add into pan. Boil for one minute.

Microwave edamame in a serving bowl. Season with salt.

*The Korean Beef with Broccoli recipe is an adaptation of many recipes from Allrecipes.