Best Beef and Broccoli

Ingredients

Beef chuck roast(practically free of fat)	7½ pounds
Broccoli crowns, cut into bite-sized pieces	10¼ pounds
Cornstarch	1 cup
Garlic, minced	1 cup
Ginger, minced	1 cup
Oil	2⅓ cups
Soy sauce	¾ cup
Vinegar, white wine or cider	½ cup
Garam masala(OR 2 teaspoons of cinnamon)	1 tablespoon
Brown rice, dry(6¼ pounds)	15¾ cups

Sauce

Garam masala	2 teaspoons
Soy sauce	2 cups
Brown sugar	1½ cups
Vinegar, cider	1½ cups
Scallions, chopped, including green part	7 cups

Instructions

1. Trim fat from the meat, and slice it into ½-inch slices.
2. In a processor or in a buffalo chopper, mince garlic and ginger.
3. Toss meat with the garlic, ginger, soy sauce, and vinegar in a large bowl and let sit for 30 minutes. Then add the cornstarch to the meat, tossing well.
4. Start cooking the rice.
5. Cut the broccoli into bite-size pieces using as much of the stem as possible (it is nutritious and should not go to waste).
6. In a tilt skillet, heat the oil over medium heat. Add the meat and cook, letting a crust form on meat, and then stirring with a big spatula. Remove meat from skillet and return to the bowl.
7. Cook the broccoli, adding it to the unclean tilt skillet and slowly adding 1 gallon of water to let the broccoli steam. Broccoli will become tender in 10 to 15 minutes, stirring from time to time.
8. Add the meat back in. Taste for seasoning.
9. Meanwhile whisk the sauce ingredients together in a bowl. Stir this and scallions into the hot rice.

Recipe Notes

Serving size: 1/2 cup meat and broccoli, 2/3 cup rice