Lighter Beef and Broccoli

I looked back and saw that I had included other beef and broccoli recipes, but not this one for some reason. It just happened that a friend gave us a small picanha (tri-tip sirloin) which she had mistakenly thawed and wasn’t sure what to do with it. After slicing it up and marinating it, the result was very good.

It may seem complicated,but it really wasn’t!

Lighter Broccoli Beef

Ingredients

serves 4

  • 1-1/4lb flank or sirloin steak, cut very thin against the grain
  • 1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
  • 2-1/2 Tablespoons gluten-free flour, divided (potato starch)
  • 3/4 cup gluten-free low-sodium chicken broth
  • 1/4 cup brown sugar
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 1/4 cup + 2 Tablespoons water, divided
  • 4 cups broccoli florets
  • 2 Tablespoon peanut oil, divided
  • cooked rice, for serving

Directions

1. Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon gluten-free flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate while you prepare the rest of the dish.

2. Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.

FYI, I doubled the amount of this part to have more sauce for the rice!

3. Heat a large wok or non-stick skillet over high heat then add remaining 1/4 cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3 minutes. Remove to a plate then set aside.

4. Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to plate.

5. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into the wok then simmer until everything is heated through, 1 minute. Serve over cooked rice.

Teriyaki Salmon Bowl with Coconut Rice and Ginger Sesame Greens

At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!

20200822_185337

Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens

Ingredients for the Teriyaki Sauce OR Use store bought to simplify

  • 1 tbsp honey
  • 2 tbsp tamari or soy sauce
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 clove fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)

Ginger Sesame Greens

  • 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
  • 2 cloves fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce

Coconut Rice

  • 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
  • 1 tbsp coconut oil
  • Pinch of salt
  • 1¼ cup boiling water

Toppings

  • Toasted sesame seeds or black sesame seeds
  • 4 spring onions, finely chopped
  • Japanese mayonnaise for drizzling (optional)

 Teriyaki Salmon

Preheat your oven to 180C / 350F.

In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.

Add the salmon fillet (or protein of your choice) and coat thoroughly.

Place the salmon and the combined sauce into a small paper-lined baking dish.

Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn.  Once cooked, remove from the oven.

Coconut Rice

In a small saucepan add the coconut oil, rinsed rice, and a little salt.

Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.

DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.

After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.

Remove the lid and fluff up the rice with a fork.

Set aside until ready to use.

Ginger Sesame Greens

While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.

Now add the greens then sauté on medium heat until bright green and slightly wilted.

Add the tamari and stir to combine.

To Assemble

Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.

Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!