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"I admit it. I&amp;#039;m the one with the doggie bag at the steakhouse. I even take home that hunk of delectable steak, slice it thinly, and serve it to my family in a stir-fry. Does that cross the line? It&amp;#039;s just amazing to me that half a steakhouse steak can be a satisfying meal for 4. (Granted, 2 of the 4 don&amp;#039;t have very big appetites, but still.) This feature from Woman&amp;#039;s Day helped me pull together a great stir-fry from what I had on hand.   Here&amp;#039;s what I did:   I started the rice first, then began to cut up the vegetables and meat. I cut 4 small heads of broccoli (seriously small; maybe equivalent to 2 regular-sized ones) into small florets. I also peeled the stems and sliced them up, too. I heated some oil in a deep skillet, then dumped in the broccoli. After a minute or 2, I put a lid on it because we like our broccoli a little on the floppy side.   I mixed up the ginger-soy sauce while the broccoli cooked: 1/2 cup apple juice (I didn&amp;#039;t have orange), 1/4 cup soy sauce, 1 tablespoon grated fresh ginger, 2 tablespoons each water and honey, 2 teaspoons cornstarch and 1 teaspoon sesame oil. I poured the sauce in with the broccoli and simmered to thicken, then sliced the cooked steak thinly and added it. Warmed through. (If the steak had been raw, I would have followed the instructions here.)  Stir-Fry: A Complete How-To \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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