- Baking Soda - 1/2 tsp
- Sugar - 1 tsp
- Cornstarch - 2 tbsp
- Low-Sodium Soy Sauce - 2 tbsp (I used Gluten Free)
- Water - 1 tbsp
- Vegetable Oil - 2 tbsp
- Chuck Roast - 1 1/2 lbs
- Hot Chili Sauce - 2 tsp
- Low-Sodium Soy Sauce - 1/2 cup, (I used Gluten Free)
- Brown Sugar - 2 tbsp
- Garlic - 4 cloves, minced
- Corn Starch - 2 tbsp
- Vegetable Oil - 3 tbsp
- Broccoli - 2 heads, cut into bite size pieces
- Carrots Julienned - 3
- Half an Onion - diced
- Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the sliced roast with the marinade to coat. Cover and refrigerate for a couple of hours.
- Mix together the soy sauce, brown sugar, garlic, and corn starch, Set aside.
- In a large pan, heat vegetable oil until hot. Cook onions for 3-5 minutes, add carrots and broccoli and saute 3 minutes, stirring often.
- Add 1 tablespoon of oil to the hot pan. Add the the meat and half of the marinade cook while stirring for 3-5 minutes, until the meat is cooked through and no longer pink. Stir in the vegetables and remaining sauce. Saute 2-3 minute more. Serve over rice.
- Serve with Rice (since brown rice is better for us, but my family is not a big fan of it I mix mine half white and half brown in the pantry).
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