Every Day I'm Brusselin'

This recipe is not at really Chinese at all, but it does have some Asian flavors and it saves me from hitting up the Hy-Vee Chinese Express counter, AKA The Sodium Temple of Doom. It is one of the quickest and easiest dinners around and perfect for a busy weeknight. 1 tbsp olive oil 1 pound free-range ground lean beef 1 head of broccoli, stemmed and chopped 2 scallions, sliced 1 can water chestnuts, drained, 1 tbsp shredded ginger 1 cup sliced carrots 2-3 tbsp soy sauce 1 clove garlic, crushed red pepper flakes 2 cups cooked brown rice Stirfry the beef in the oil on high heat until no longer pink, then add veggies and red pepper flakes, ginger, garlic, salt, and pepper. Stirfry a minute or two, then add soy and stir to combine. Serve over rice (or noodles if you're feeling saucy.)