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: Chicken Taco Chili (Crock Pot)

It has been a full week. Heck, it has been a full month + year. Yesterday when I came home from work and walked into the house it smelled wonderful. Chris had made a new recipe: Chicken Taco Chili. It was a struggle to actually get dressed and go for my run. I even dabbled a bit and had a few bites with some lime chips before my run — I just could not resist.

In terms of the additional toppings the recipe lists below. We added the cilantro, shredded cheese, and sour cream on top. It was delicious. Although as I ate a bowl after my run (scooping up bites with my favorite — lime chips) I thought this is basically nachos. I laughed because I recently read Jim Gaffigan’s book “Food: A Love Story” and he mentions how mexican food is all the same ingredients served in different ways. Quesadillas are tacos, grilled in a pan, which are the same as enchiladas and nachos. You get the point. In any case — enjoy!

Crock Pot Chicken Taco Chili (The Comfort of Cooking)

Yield: Serves 6

Ingredients:

① 1 16 oz. can black beans, drained
② 1 16 oz. can kidney beans, drained
③ 2 garlic cloves, minced
④ 1 medium onion, chopped
⑤ 1 jalapeno pepper, minced
⑥ 1 green bell pepper, chopped
⑦ 10 oz. package (1 1/4 cups) frozen corn kernels
⑧ 1 8 oz. can tomato sauce
⑨ 1 28 oz. can diced tomatoes, drained
⑩ 1 tbsp. cumin
⑪ 1 tbsp. chili powder
⑫ 1 tsp. dried oregano
⑬ 1 tsp. kosher salt
⑭ 1/2 tsp. freshly ground pepper
2 boneless, skinless chicken breasts, uncooked
1/4 cup chopped fresh cilantro

Optional toppings:
Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

Directions:
Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place uncooked chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 3 hours.