1. On medium high heat, cook the ground beef and shallot in a heavy duty pan with 1 teaspoon sesame oil. Stir occasionally until all the ground beef is cooked and no longer pink. Turn the heat off and drain off any fat.
2. Return the pan to medium heat, add the tapioca powder, broth, soy sauce, ginger, garlic and hoisin sauce to the pan with the beef. Stir to combine and cook for 2-4 minutes or until the sauce has thickened. Remove from the heat.
3. Using another medium sized pan, sauté the broccoli and carrots with 1 teaspoon of sesame oil. I like to sauté the vegetables over high heat for 3-4 minutes – you want them crunchy still.
4. To serve, add the beef to one side or corner of a bowl. Then add the vegetables to another side/corner and then the rice. Garnish with chopped scallions, hot sauce and sesame seeds. Great with a few wonton crisps on the side.

Simple Jasmine Coconut Rice

• 1 cup jasmine rice
• 1 1/2 cups water
• 1/2 teaspoon sea salt
• 2 tablespoons canned full fat coconut milk

1. In a small sauce-pot, bring the water, rice and salt to a boil, covered. Turn the heat to low and simmer covered for 12 minutes.
2. Remove from heat and add in the coconut milk. Stir with a fork to combine. Serve hot.

Wonton Crisps

• 16-20 wonton wrappers (you can find them in the freezer section of your grocery store)
• 1/2 cup – 3/4 cup coconut oil
• 2-3 tablespoons sesame oil

1. Foil each wonton wrapper in half- bringing one corner to the opposite diagonal corner. Press down with your fingers.
2. Heat a non stick pan over medium/high heat with 1/2 cup coconut oil and 1 tablespoon sesame oil in it. When the oil is hot, add the wontons in a single layer around the pan. I have to do 3 batches.
3. Turn the heat down if they start to burn. Flip them over when the bottom sides are brown and crispy. Cook for another 1 minutes. Remove from the pan and sprinkle with sesame seeds (optional). Repeat until all the crisps are cooked.

Hoisin Sauce

• 1/2 cup coconut aminos
• 1/4 cup sunflower seed butter
• 2 tablespoons molasses
• 1 tablespoon coconut vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chili sauce (your favorite hot sauce, works great)
• 1/2 teaspoon garlic powder
• 1 pinch of ground black pepper

1. In a medium size saucepan, combine all ingredients and bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat and let sit.
2. Remove about 1/2 cup or so of the sauce – store it in a small bowl. Add this portion to the noodles for more sauce or use as a dipping sauce for something else.
3. Store in an air tight container for up to 2 weeks in the refrigerator.