Random recipe: Coconut Beef & Broccoli Rice Bowl

One of the better recipes we have had in a long time. Chris even used the sweet sticky rice instead of our normal stable of brown rice. It was flavorful, light, and memorable. Definitely a meal you could even make once a week. The next time we make it I want to make it with flank steak. We used skirt steak this time and we have a different flank steak recipe where the steak almost melts in your mouth. I would like to see how this recipe would compare. Oh, and it did not take us 6 hours to make.

Coconut Beef & Broccoli Rice Bowls [From Love & Olive Oil]

Yield: 4 servings
Cook Time: 30 minutes
Total Time: 6 hours

Ingredients:

  • 1 1/2 cups sweet sticky rice*
  • 1 1/2 cups water
  • 3/4 cup coconut milk
  • 3 tablespoons coconut oil
  • 1 pound flank, flat iron, or skirt steak, thinly sliced
  • 1 tablespoon Thai seasoning
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 teaspoons finely grated fresh ginger
  • 1 large head broccoli, cut into small florets (about 3 cups florets)
  • 1 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1/2 tablespoon lime juice
  • fresh cilantro, for topping
  • toasted sesame seeds, for garnish

Directions:

  1. Combine rice with 1 1/2 cups cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.
  2. While rice is cooking, toss sliced steak with Thai seasoning until evenly coated.
  3. Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high heat. When pan is very hot, add 1/3 of sliced beef, spreading into a thin layer. Saute for 1 to 2 minutes per side or until beef is starting to brown but still slightly pink the middle. Transfer to a plate. Repeat with remaining beef, adding more coconut oil to the pan as needed.
  4. Return skillet to heat. If necessary, add a bit more oil, but the residual drippings from the beef should be enough. Add shallot, garlic, and ginger and saute until fragrant, about 30 seconds.
  5. Add broccoli and cook until bright green, 2 to 3 minutes. Add coconut milk, soy sauce, sugar, and lime juice and simmer for 2 to 3 minutes or until broccoli is tender and sauce is thickened and reduced. Add beef and cook, stirring to coat evenly with sauce, until heated through.
  6. Divide rice among 4 serving bowls. Top with beef broccoli mixture, then sprinkle with fresh cilantro and sesame seeds and enjoy.
*Sold as Sho-Chiku-Bai sweet rice, or sometimes just called sweet rice, white sticky rice can be found at specialty grocers and Asian food stores. You can substitute other types of rice here if necessary (sushi rice is the closest in terms of stickiness), just follow the cooking instructions on the package, replacing 3/4 cup of the cooking water with coconut milk.

Random recipe: Alfredo sauce in 3 ingredients

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

 

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.