Beef & Broccoli Stir Fry
⅓ c low sodium soy sauce
Zest of ½ lime
2 tsp toasted sesame oil
2 tbsp packed brown sugar
1 tbsp freshly grated ginger
2 cloves garlic, grated
1 green onion, sliced
¼ tsp ground black pepper
1 lb. sirloin steak, sliced very thinly against the grain
1 cup white rice
1 tbsp butter
FOR THE STIR-FRY
Marinated sirloin, drained
3 tbsp cornstarch
3 tbsp peanut oil, divided
1 dried red chili, thinly sliced
2 tbsp sesame seeds, divided
2 cloves garlic, minced
1 green onion, thinly sliced, plus more for garnish
Pinch of kosher salt
1 large head of broccoli, cut into florets
1 cup low-sodium chicken broth
2 tbsp hoisin sauce
⅓ cup reserved marinade
In a medium bowl, whisk together marinade ingredients except for steak until fully incorporated. Reserve ⅓ cup marinade and set aside. Add steak to a medium bowl and toss until evenly coated. Let marinate for 20 - 30 minutes, minimum.
While this is marinating, prepare rice.
FOR THE RICE
2 cups water
½ tsp salt
1 tbsp butter
1 cup long grain white rice
Bring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt. When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 20 minutes. It may take up to 25 or more, especially if you are making a larger quantity of rice.
When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.
In a large bowl, toss together cornstarch and drained marinated beef. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in batches if needed, and cook until seared. Approximately 1-2 minutes per side. Remove steak and set aside.
Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add chili, 1 tablespoon sesame seeds, garlic, green onion, and a pinch of salt. Stir and cook until fragrant, about 2 minutes. Add in broccoli and cook, stirring occasionally, until bright green, about 4 minutes.
Add in broth and let cook, stirring occasionally, until broccoli is tender, 3-4 more minutes.
Add hoisin and ⅓ cup reserved marinade and stir to evenly distribute. Bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens.
Garnish with sesame seeds and green onions before serving. Serve over rice.
¼ cup small tapioca pearls
2 big mangoes, peeled and diced
¾ cup evaporated milk
¼ cup sugar
1 cup full-fat coconut milk
½ grapefruit, sliced
Bring 3 cups of water to a boil. Add the tapioca pearls. Boil until pearls turn transparent with a small white spot in the middle of each, 12 minutes or so. Stir occasionally. (The cooking time will vary depending on the size of your tapioca pearls. You should always follow the instructions on your package if there are any.)
Immediately strain the cooked tapioca pearls with and rinse them with tap water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of tap water to prevent the pearls from drying out. Set aside.
Add half of the mango chunks about 2 cups, into a blender. Add the evaporated milk. Mix at the highest speed until it forms a smooth paste. Taste the paste. Add the sugar and blend to mix until the desired level of sweetness is achieved.
To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. Garnish with grapefruit, if using. You can also chill the desserts in the fridge for an hour before serving. Enjoy!