Difference between revisions of "Beef & Broccoli Slaw Stir-fry"
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[[Image:AsianBeefStir.JPG|thumb|right|Asian Beef Stir-fry]] | [[Image:AsianBeefStir.JPG|thumb|right|Asian Beef Stir-fry]] | ||
This recipe is inspired by Nom Nom Paleo's:<br> | This recipe is inspired by Nom Nom Paleo's:<br> | ||
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1 Tbsp. fish sauce<br> | 1 Tbsp. fish sauce<br> | ||
2 Tbsp. cooking sherry (my substitute for apple cider vinegar since we were out)<br> | 2 Tbsp. cooking sherry (my substitute for apple cider vinegar since we were out)<br> | ||
| − | 1.5 Tbsp. tamari or soy sauce<br> | + | 1.5 Tbsp. coconut aminos, tamari or soy sauce<br> |
1/8 tsp. sesame oil<br> | 1/8 tsp. sesame oil<br> | ||
1/8 tsp. Chinese five spice<br> | 1/8 tsp. Chinese five spice<br> | ||
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Method:<br> | Method:<br> | ||
On medium heat, sauté onion in your favorite cooking oil until translucent, toss in mushrooms, beef broth, pinch salt, and few cracks of pepper. Adjust heat if necessary. Sauté until mushrooms are soft and most of the moisture has evaporated. Stir in garlic and cook a few seconds until garlic is fragrant. Toss in ground beef. Cook until beef is at least no longer pink or brown if desired. In a separate dish combine fish sauce, sherry, tamari/soy sauce, sesame oil, and Chinese five spice, and a splash more beef broth if you have it. Toss that in with the meat, add more black pepper to taste (check it and modify if desired). Once meat is seasoned to your taste, add the broccoli slaw and shredded carrot. Adjust heat so you have a light sizzle going and put the lid on. I'd say a gentle simmer, but mine wasn't very saucy. Check for veggie doneness and stir occasionally. Once the carrots and broccoli are done to your taste, remove from heat, and gently toss in scallions and cilantro. Serve over your favorite lettuce or baby spinach topped with toasted sesame seeds. We put ours on a bed of spinach and it was yummy. I had a little sour cream on the side which was awesome. As odd as sour cream might sound, it was a nice contrast. | On medium heat, sauté onion in your favorite cooking oil until translucent, toss in mushrooms, beef broth, pinch salt, and few cracks of pepper. Adjust heat if necessary. Sauté until mushrooms are soft and most of the moisture has evaporated. Stir in garlic and cook a few seconds until garlic is fragrant. Toss in ground beef. Cook until beef is at least no longer pink or brown if desired. In a separate dish combine fish sauce, sherry, tamari/soy sauce, sesame oil, and Chinese five spice, and a splash more beef broth if you have it. Toss that in with the meat, add more black pepper to taste (check it and modify if desired). Once meat is seasoned to your taste, add the broccoli slaw and shredded carrot. Adjust heat so you have a light sizzle going and put the lid on. I'd say a gentle simmer, but mine wasn't very saucy. Check for veggie doneness and stir occasionally. Once the carrots and broccoli are done to your taste, remove from heat, and gently toss in scallions and cilantro. Serve over your favorite lettuce or baby spinach topped with toasted sesame seeds. We put ours on a bed of spinach and it was yummy. I had a little sour cream on the side which was awesome. As odd as sour cream might sound, it was a nice contrast. | ||
| + | <br> | ||
| + | Also known as Asian Beef stir-fry | ||
Latest revision as of 13:04, 22 March 2017
← meats
This recipe is inspired by Nom Nom Paleo's:
Asian Ground Beef, Mushroom, and Broccoli Slaw lettuce cups
and gently tweaked by Alicia Wingren
Ingredients:
1 lb ground beef
1 lb thin sliced mushrooms
1/8 c. of beef broth
1 small onion, chopped fine, or pulsed through a food processor
2 Tbsp. butter, bacon grease, or coconut oil
3 cloves garlic, minced fine
2 cups of broccoli slaw (available in your grocery store in the salad mix section)
1/2 cup shredded carrots
4 scallions, sliced thin
a handful of cilantro leaves, chopped
1 Tbsp. fish sauce
2 Tbsp. cooking sherry (my substitute for apple cider vinegar since we were out)
1.5 Tbsp. coconut aminos, tamari or soy sauce
1/8 tsp. sesame oil
1/8 tsp. Chinese five spice
toasted sesame seeds, to taste
Kosher salt and black pepper, to taste
Method:
On medium heat, sauté onion in your favorite cooking oil until translucent, toss in mushrooms, beef broth, pinch salt, and few cracks of pepper. Adjust heat if necessary. Sauté until mushrooms are soft and most of the moisture has evaporated. Stir in garlic and cook a few seconds until garlic is fragrant. Toss in ground beef. Cook until beef is at least no longer pink or brown if desired. In a separate dish combine fish sauce, sherry, tamari/soy sauce, sesame oil, and Chinese five spice, and a splash more beef broth if you have it. Toss that in with the meat, add more black pepper to taste (check it and modify if desired). Once meat is seasoned to your taste, add the broccoli slaw and shredded carrot. Adjust heat so you have a light sizzle going and put the lid on. I'd say a gentle simmer, but mine wasn't very saucy. Check for veggie doneness and stir occasionally. Once the carrots and broccoli are done to your taste, remove from heat, and gently toss in scallions and cilantro. Serve over your favorite lettuce or baby spinach topped with toasted sesame seeds. We put ours on a bed of spinach and it was yummy. I had a little sour cream on the side which was awesome. As odd as sour cream might sound, it was a nice contrast.
Also known as Asian Beef stir-fry
