Description
4 recipes in one. Beef, rice, wontons and homemade hoisin sauce. Delish!
Ingredients
Scale
- 2 teaspoons sesame oil, divided
- 1 lb grass fed ground beef
- 1 large shallot, diced
- 1 tablespoon tapioca powder
- 1/2 cup beef broth
- 2 tablespoons soy sauce or tamari
- 1 heaping tablespoon fresh ginger, chopped
- 1 garlic clove, chopped
- 4 tablespoons hoisin sauce (recipe to follow or use store bought)
- 2 florets of broccoli, cleaned and cut into smaller bites
- 2 carrots, peeled
- 2 scallions, chopped
- hot sauce, for garnish, optional
Instructions
- 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.
- 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.
- 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.
- 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
- 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.
- 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
- Foil each wonton wrapper in half- bringing one corner to the opposite diagonal corner. Press down with your fingers.
- 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.
- 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
- 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.
- 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.
- Store in an air tight container for up to 2 weeks in the refrigerator.
- Prep Time: 10
- Cook Time: 30
- Method: stove-top