Friday, April 30, 2010

Sesame-Ginger Beef with Cauliflower and Broccoli

This recipe was the result of my only having 30 minutes to prepare dinner the other day...and what did I have in the fridge? There is a little back-and-forth between the three cooking pans, but just be sure to read through the recipe beforehand and watch the other pans while you cook.

For the meat:

1.5 lbs grass fed steak, cut into 2 or 3 inch chunks
2 Tablespoons sesame oil
1 Tablespoon chopped garlic
2 Teaspoons fresh ginger, minced (or about 1 tsp dried)
Sea Salt and Cracked Pepper to taste
Chopped green onion for garnish :)

For the Cauliflower:

1 full head cauliflower, cut into 1-inch pieces
1 medium onion, sliced thin
1-2 Tablespoons chopped garlic
2 Tablespoons olive oil
Sea Salt and Pepper to taste

For the Broccoli:

2 cups broccoli florets
1 cup snap peas*
2 Tablespoons olive oil
1 Tablespoon dried onion flakes**
Sea Salt and Pepper to taste

*I know....snap peas aren't technically paleo since they come from a pod. But I had them in the fridge, they needed to be eaten.
**Feel free to use some real chopped onion here. I ran out and had to use the dried.

Start by cutting up the meat. Place the grass fed beef in a medium mixing bowl along with the garlic, ginger, sesame oil and salt and pepper. Set aside. If you have the time to let this marinade, go for it. If not, the meat will still be flavorful enough without the extra time to absorb the flavors.

Slice the onion and add to a large pot along with the olive oil and garlic. Let this cook on medium for a few minutes until the onion begins to soften. While that's cooking, chop up the cauliflower into 1-inch pieces. (Don't worry about separating them into florets. It doesn't really separate the same way broccoli does, and you're just going to mash it up anyways.) Add the cauliflower into the pot along with some salt and pepper, if desired. Cover the pot and continue to cook over medium heat until tender, about 15 minutes or so.

While the cauliflower is cooking,cut up the broccoli if it's not already in florets. When the cauliflower has cooked for about 10 minutes, then you can begin to cook the meat and the broccoli (so it's all done at around the same time). Set a medium skillet or stirfry pan over medium heat and add the olive oil. Toss in the broccoli, snap peas and dried (or fresh) onion. Let that heat up while you cook the meat. Set a large skillet over medium high heat. When the pan is hot, add the meat, about half at a time to avoid crowding. Sear the meat on all sides (cook for a minute or so on all sides) to keep moisture in the beef. Then let them continue to cook over medium heat until cooked as you like. I like my beef at about medium, which ended up at another 6-8 minutes total. Continue with the other half of the beef and stir the broccoli while the beef is cooking. Add in a splash of water to the broccoli, and cover to continue cooking. When the beef is about done, take a potato masher and mash the cauliflower up into little pieces. It won't mash into a pulp, but will separate into little "rice" pieces. Let continue to cook for a minute or two while the broccoli and/or beef finishes up. Plate, and serve!

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