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Grandma used 2 part Campbell's cream of mushroom soup to one part sour cream, but I like it more one to one ratio of soup to cream.
- If you use 2 cans of soup
- I use about head and a half of broccoli. Grandma used frozen boxes broccoli, I use fresh.
- About a dozen to 15 button mushrooms sliced.
- About 400 to 500 cc of shredded sharp cheddar cheese.
- I use tons of onion flakes about 150 cc of it. Grandma used much less. 100 cc should do it.
- Mix all of that together and have a taste and add more or less of onion flakes and cheese as your buds like.
- Put in a casserole pan/bowl and bake at 375 for about an hour covered.
- Take out, uncover and put some cheese and fried onions on top and let it sit out for about 15 minutes before serving. Enjoy!
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INGREDIENTS
DIRECTIONS
- 2 cloves garlic, grated
- 2" piece ginger, peeled and grated
- 2 tbsp. brown sugar
- 1/4 c. soy sauce
- Juice of 1 lime
- Kosher salt
- Freshly ground black pepper
- Canola oil, for searing
- 1 lb. flank steak, cut into ½-inch slices
- 1 head broccoli florets
- 4 c. cooked brown rice
- 4 green onions, thinly sliced
- White and black sesame seeds, for garnish
DIRECTIONS
- In a small jar, combine garlic, ginger, sugar, soy sauce, and lime juice, then season with pepper and shake well.
- Over high heat, coat a medium skillet with canola oil. When the oil is nearly smoking, add the steak and cook, turning frequently, until cooked through, about 3 minutes per side.
- Transfer steak to a cutting board, season with salt and pepper, and let rest.
- Reduce heat to medium, then add sauce to skillet and deglaze pan, then add broccoli. Season generously with salt and pepper, and let simmer for a few minutes.
- Meanwhile, divide rice between bowls, then add steak.
- When the broccoli is cooked through, add it next to the steak and drizzle the sauce over both the steak and broccoli.
- Garnish with green onions and sesame seeds.