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.

Exercise, Veggies, and Writing

Three things that are constants in my life on an almost daily basis are: exercise, vegetables, and writing. An odd amalgamation of things, but all critical for a bit of balance and inspiration in my life. You might wonder how these three have anything remotely in common. Their only commonality is that they ground me. On the days when I have the opportunity to run, eat a good amount of vegetables, and take the time to write, life just feels better. It may not mean that I have had an amazing day. Lots of shit could have happened, but these three stable aspects of my life help me to get through the shitty days and make the good days even better. Call me crazy, but it is true.

The ironic thing is that all three require discipline and none of them happened for me overnight. Consistent exercise was a gradual habit that happened over many years. My craving to run each day is the euphoria of pushing myself to the limits, having an hour that is just for myself, and the feeling at the end of a run when I am dripping in sweat and knowing I got through it. There is nothing else in my life that gives me that feeling and my day does not feel complete without my run.

How I feel when I run matters and, often, I can tell that if I feel horrible while running it has to do with some crap I ate earlier in the day. I am usually an evening/after work runner, so what I had for lunch and any snacks or junk food I ingest during the day matters. Which is why I have become a fanatic of eating vegetables. I have them in my green smoothie in the morning (usually spinach, kale, carrots), a salad for lunch, then for dinner, a vegetable, protein, and brown rice. Some sort of yummy concoction, but there is always a vegetable go with it. How far I have come from trying to get away with no vegetables as a kid and little to none in high school and college. Why have I become such an addict? I can now tell the difference in my body when I do not have these natural nutrients. More sugar + less vegetables and my body shuts down earlier in the day. More sugar = more exhausted. Since I know this about myself I do all I can to eat my veggies.

Writing. The final aspect to balance in my life. I write five blog posts each week and used to write in a journal too. My journal writing has waned in the past few months. It felt like work and I was not inspired to do it so I stopped. I know I will pick it up again, as that has been the ebb and flow of my life. There have been times when I needed to write, and write, and write to figure out my thoughts and unravel my world. Writing random olio keeps my mind open and aware. When you know that you are going to write a blog five days in a row you look at the world differently. It makes me more creative, have more wonder, and investigate the world.

What is not to love about my three life disciplines? A random olio of balance that is the core of who I am today.