Tuesday, September 30, 2014

ginger-garlic beef & broccoli

1/4 cup coconut aminos*
2 to 3 drops fish sauce*
2 tablespoons minced shallot
2 tablespoons sliced green onion (scallion)
1/2 teaspoon minced fresh ginger
1 teaspoon minced or grated garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pound skirt steak
1 large head broccoli, chopped into 1- to 2-inch pieces
1 teaspoon coconut oil or ghee

1 tablespoon white sesame seeds
1/4 cup finely sliced red cabbage
1/4 cup sliced green onions (scallions)

This recipe pairs well with Basic Cilantro Cauli-Rice

In a mixing bowl, whisk together the ingredients for the marinade.

Lay the skirt steak flat on a cutting board and cut with the grain to divide it into sections that are approximately 4 inches long. Then cut against the grain to slice the meat into 1/4-inch wide strips.

Set the meat in a large, flat pan and pour the marinade over the top, turning the meat to coat it. Let it marinate for 10 minutes.

While the steak marinates, set up a pot with 1 inch of water and a steamer basket. Steam the broccoli for 8 to 10 minutes or until bright green and still slightly firm. Transfer to a colander to drain off any excess moisture.

In a large skillet, melt the coconut oil or ghee over medium-high heat. Place the steak and the marinating liquid in the pan and cook for approximately 1 minute per side or until cooked through. When the meat is just about finished, add the broccoli and gently toss to combine and heat through.

Garnish with white sesame seeds, red cabbage, and/or green onions, if using.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3330-3338). Victory Belt Publishing. Kindle Edition.

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