- 1 lb. stew meat
- 1 piece fresh ginger about 2 inches
- 1 bag of frozen broccoli florets, cooked and drained
- olive oil
- 2 tsp red curry powder
- 1 tsp dried tarragon leaves
- 1/2 tsp ground mustard
- course ground pepper to taste
- 1 tsp minced garlic
Prepare the ginger cut the rough ends off and peel with a vegetable peeler, use vegetable peeler to cut into thin strips.
Drizzle some olive oil in a medium to large skillet and heat on medium heat. Once heated, add the ginger and stew meat and cook till meat is medium done.
Add all ingredients to the meat and simmer till all is well stirred together and heated through.
Serve as is or over brown rice.