Beef for Dinner and Lunch

It was cold here last night. Not Alberta cold, but we don't generally see 15 degrees until January, and I'm seriously annoyed by this. So, I decided last night to make one of my "stir fry under the broiler" dinners to make the kitchen feel warmer. You can do this in a skillet, of course, but with the quantity of food I cook around here, a skillet is a stupid cooking tool.

GINGER BEEF STRIPS WITH VEGGIES

3 pounds steak, cut into strips
1 onion, minced
1-1/2 pounds frozen broccoli florets
1 can bamboo shoots
fresh or canned mushrooms
1 tsp garlic powder
2 tsp powdered ginger
1 tsp sea salt
fresh ground pepper
2 cups beef broth
1/2 cup cold water whisked with 3 tbsp cornstarch

Arrange the steak in a single layer in the broiler pan, and sprinkle with half of the spices. Sprinkle half the minced onion around it, and cook under the broiler for about 3 minutes. Meanwhile, in a glass bowl, microwave the broccoli for 3 to 4 minutes to cook. Turn the steak, sprinkle with the remaining spices, and broil another 3 minutes. Arrange the broccoli, bamboo shoots and mushrooms over the steak, pour the water/cornstarch mix and beef broth over it, and broil another 2 to 3 minutes, until the sauce thickens and the veggies are hot. Serve over rice - I prepared a long grain and wild rice mix with 2 tbsp tomato paste, chopped parsley, 1/2 minced onion and 1/2 tsp sea salt.
There was a little bit of steak left over, and I hid it in the back of the fridge. This afternoon, I chopped the beef into small bits, I put it between slices of buttermilk bread with cheese and tomato slices, and grilled it in the George Foreman. We had those with pickles for lunch, and they were good. Tomorrow I'll probably wish I had more, but this was wonderful on a 19 degree afternoon with the wind howling outside my windows.