Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Hey y’all!

It’s definitely been a while, I know I need to make an effort to post more. I’ve been cooking, I’ve just been terrible about documenting everything. Some fun stuff, some un-fun stuff, busy with work, the whole nine. I’m headed to the beach late next week, followed by a trip to Philly to see KHALID! (thanks work!), and I plan to just eat… NON STOP. I’ll have to fit some running in there, I think.

Guess what today is! It’s the start of Leo.  Where are my LEO’s at?! A lot of people near and dear to my heart are born under this sign, and I definitely feel a complete shift in energy, for the better. Interesting about this particular time is that when we are dead in the middle of this fixed Fire sign, there’s a lot more intensity, energy, creativity and overall happiness. People are back in their element. I like that, because all of those warm-weather summer projects are calling. Oh, and that intense heatwave is done, so I no longer have to carry my giant dog across the pavement to the grass for her to go to the bathroom.  It’ll only get better when mercury retrograde is done on July 31, when all the confusion and A.D.D.  slows down.

Let’s get to it! Who loves to dip stuff into..stuff? I do. My latest obsession is plantains. They’re the older brother of the banana… less sweet, starchier, can go sweet or savory. Though I feel like I’ll never live down the nasty, bouncy-ball, chewy charcoal briquette plantain slices I made a few months ago, my tribe… they’re good sports. They’ll try these again.

The key to making this dish is RIPE plantains. Borderline brown. Slice them down the middle, gently, and carefully peel them. They’re just so wonderful.

 

Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Prep time: 20 min

Cook time: 40 min

 

Ingredients

  • 3 large plantains, peeled, sliced into ½ inch pieces on a diagonal
  • 2 tbsp ghee
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • salt and pepper, to taste

For the aioli

  • 2/3 cup paleo or vegan friendly mayo – i like soy-free Vegenaise
  • juice of 1/2 of a lime
  • 1 small garlic glove, pressed or finely minced
  • 1 heaping tbsp of fresh cilantro, finely chopped
  • pinch of Himalayan salt
  • 1 tbsp olive oil

 

Directions

  1. In a large heavy-bottomed skillet over medium heat, add 1 tbsp of ghee. Once up to temperature, add plantains, spacing evenly. Sauté until golden brown on each side, about 3-4 minutes per side. Use your remaining tbsp of ghee once you flip the plantains to the 2nd side, to ensure a consistent golden brown crust.
  2. As plantains are cooking, mix together your aioli ingredients and add to a small serving bowl.
  3. Once plantains are thoroughly cooked, tender and brown on both sides, transfer to a paper-towel covered plate to drain excess oil. Serve immediately while still hot.
  4. Garnish with cilantro, lime and one last dusting of salt.

 

Enjoy!

-S

Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

 

A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

 

When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

 

Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

Prep time: 20 min

Cook time: 15 min (plus cooling time)

 

Ingredients 

  • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
  • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
  • 1/2 of a small red onion, finely chopped
  • 2 avocados, cut into 1/2 in cubes
  • 1 mango, diced into 1/2 in cubes
  • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
  • 2 heaping cups of arugula, roughly chopped
  • 1 big handful of cilantro, chopped

 

For the dressing

  • 1/4 cup olive oil
  • 1 large garlic clove, pressed or very finely chopped
  • Zest of 1 lime
  • Juice of two limes
  • 1 tbsp of Apple Cider Vinegar
  • 1 tsp maple syrup

Optional (not vegan!) – Feta, to taste

 

Directions

  1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
  1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
  1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
  1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

Serve, and enjoy!

-S

French Onion Gnocchi Casserole (Paleo, with Vegan option!)

Happy Thursday!

 

These weeks go flying by sometimes. I swore it was just Sunday, then it was Tuesday, and now the week is pretty much over. I like when the weekend comes quickly, but sometimes I wish it would just slow down.

 

I also can’t wait for warmer weather. Being able to comfortably run outside and walk my dog in a t shirt will be so nice — I also can’t wait to cook outside. All these spring recipe ideas are coming to me, including spicy seafood… AH I’m so excited.

 

Making posts short these days, I want to make sure you guys have allllll that you need to make delicious food as the days countdown to summer. HOWEVER, there are still a few days in the forecast here in the Northeast that are a bit chilly and rainy. This recipe is perfect for that, making a variation of one of my favorites – French Onion Soup.  Best of all? While it’s made with beef broth, you could definitely sub vegetable broth  to make it vegan. AND, this is a quicker option than most recipes, since you can use something that’s already pre-made. Casserole for everyone!

 

 

French Onion Gnocchi Casserole (Paleo, with Vegan option!)

 

prep time: 10 min

Cook time: 90 min (total)

 

Ingredients

  • 2 bags of Trader Joes cauliflower gnocchi (or your own paleo-friendly homemade recipe)
  • 2 yellow onions, sliced
  • 2 cloves of fresh garlic, finely chopped or minced
  • 2 cups organic beef broth (sub equal amount of vegetable broth, plus a tsp of tamari sauce if making vegan alternative!)
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • salt and pepper, to taste
  • your preferred cooking fat (I used avocado oil)
  • optional (NOT paleo or vegan): 1 cup shredded provolone cheese

 

Directions

  1. In a large frying pan, add a tbsp of your preferred cooking oil over medium heat. Add your gnocchi, spreading in a single layer so they cook evenly. Stir frequently to prevent them from burning, until browned – about 8-10 minutes. Remove from heat and set aside. 
  1. In the same frying pan, add the remaining tbsp of oil over medium low heat. Add your sliced onions and stir occasionally, adding a pinch of salt and pepper. The key here is to let these go slooooow over looooow heat, for about an hour — this will let them caramelize properly (I can hear my sister Lauren reading this, nodding in agreement). Add more oil if needed, you definitely don’t want them to dry out.
  1. After your onions reach a deep dark brown color, Add your gnocchi back to your pan, along with your garlic, thyme and parsley, turning up to medium heat. Continue to sauté for another 4-5 minutes to allow the flavors to meld. Add your beef broth, continuing to simmer as the beef broth reduces.
  1. As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.
  1. Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.
  1. Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.

 

Enjoy!

-S

Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

Quick recipe share with y’all! 

 

Pretty much every time I go out with my friends, we are looking for Brussels Sprouts on the menu (note to any restaurant owners/staff reading this… the people have spoken, and we want NEED Brussels Sprouts…). I decided I wanted to try and make my own copycat rendition of a personal favorite menu item on a local restaurant menu, Two Stones Pub.

 

Let me prepare you for what this is like. The brussies come out crispaaay, the sauce is saaawsie, and to negate all healthy aspects of this, I like to stay hydrated with a nice Lot #3 by Evolution Brewing, or perhaps a 2SP Bellcracker DIPA. It’s a delightful time, really. It’s how I keep balance when I’m running, working, doing yoga, wrangling dogs, horses, credit card portfolios, food blogging, meal prepping, etc. The thing I like most about this, is that yes, it is actually paleo if you source your ingredients right.

 

Enjoy! If you make this, let me know how you like it.

 

Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

 

Prep time: 10 min

Cook time: 30 min

Ingredients

For the Brussels:

  • 1 bag of fresh brussels sprouts (I like the 10oz bag of organic brussels from Wegmans)
  • 1 1/2 tbsp of your preferred cooking oil – I like avocado oil
  • 1 tsp sesame oil
  • 1-2 cloves of fresh garlic, finely minced or pressed
  • 1 tsp ground sea salt
  • ½ tsp black pepper
  • 1 tsp Japanese 7 Spice seasoning (if not available, sub crushed red pepper, a dash of sesame seeds and a pinch of ground ginger. Make some extra to save it!)
  • 1 tsp coconut aminos
  • For the sauce:
    • ½ cup paleo-friendly (or vegan-friendly!) mayo
    • Sea salt, to taste (I used literally a pinch)
    • ½ tsp paprika
    • ½ tsp garlic powder
    • 1 tsp apple cider vinegar
    • 1 squirt (lol) of sriracha around a tsp, plus more if desired

     

    Directions

    1. Preheat your oven to 350 degrees F. 
    1. First, wash and trim the stems off of your brussels sprouts. Cut some in half, some in quarters, saving any small leaves that fall off. I even break some up so they aren’t as chunky.
    1. Add your cut brussels sprouts to a large bowl. Toss with olive oil and all other brussels ingredients, ensuring they are coated generously. If needed, add more oil.
    1. On a parchment-lined baking sheet, spread your brussels evenly in a single layer. Bake for 25-30 min, until the larger pieces are cooked thoroughly. **Note – check the brussels frequently – if the thinner leaves start to burn, remove them from the heat  and set them side on a plate to prevent further cooking. Since they don’t retain really any heat anyway, I just throw these back onto the dish upon serving.
    1. While the larger brussels are still cooking, mix together your sauce ingredients in a small mixing bowl. Adjust flavors to preference.
    1. Once all the brussels are tender and crisp on the edges, remove from oven. Add a layer of mayo and spread on your serving plate. Arrange your brussels across your sriracha mayo and if desired, drizzle with any remaining sauce. Serve immediately.

     

    ENJOY!

    -S

    Caribbean Party Rice (Vegan, Gluten-Free!)

    Hey foodies. Half way through another week and the moon is now in Libra! To be honest, I don’t know that this would necessarily influence my life to the point where I stop and point it out to myself, but it’s nice to think about. I like to think that, similar to my actual birthday month, that this is my own little dedicated “me!” time, or that I should meditate or do more yoga during this time.

     

    I made a really fun dinner this past Sunday — I was inspired by the super bright and sunny day we had on Saturday and decided to make a Caribbean themed dinner. All I wanted was bright colors, spicy and earthy flavors, and… pineapple.

     

    I have a love/hate relationship with pineapple. It really does have a great flavor, but the texture is enough to make me gag and immediately spit it out. I think this stems back to my older sister force-feeding me pineapples after a stomach bug as a child. I’ll never fully recover.

     

    That doesn’t stop me from enjoying little bits of it every now and again though. While I used the majority of the pineapple in the rest of my recipes, I added a little dash to this dish. I saw a jerk spiced rice recipe with beans in it, but I wanted this to be a bit more fun and colorful. 

     

    Caribbean Party Rice (Vegan, Gluten-Free!)

     

    prep time: 30 min

    cook time: 30 min

    Serves 6-8

     

    Ingredients

     

    • 2.5 cups uncooked long-grain white rice
    • 1 13oz can of coconut milk
    • 1 cup pineapple juice
    • 1 cup water
    • 1 small red bell pepper, finely chopped, seeds and ribs removed
    • 1 small yellow bell pepper, finely chopped, seeds and ribs removed
    • 1/2 small red onion, finely chopped
    • 1/2 cup of fresh cilantro, chopped
    • 2 garlic cloves, minced or pressed
    • 1 large jalapeno, finely chopped, seeds and ribs removed
    • 3 stalks of scallions, thinly sliced, green and white parts added
    • 1.5 to 2 tsp of sea salt (to taste – I love salt but tend to intentionally under salt)
    • 1/2 tsp ground allspice
    • 1/2 tsp cayenne pepper

     

    Directions

    1. In a large saucepan, add your coconut milk, cloves, cayenne pepper, pineapple juice, water and rice. Bring to a boil, then turn the heat to low and cover. allow to simmer for 10-15 minutes, checking to ensure rice is not stuck to the bottom of the pan. Stir, check that it’s cooked (should be soft, no al dente rice!) and allow to air out, fluffing as it dries.
    1. Meanwhile, as you’re waiting for the rice to cook, add your bell pepper, red onion and garlic to a large frying pan with your preferred cooking fat, over medium heat. Sauté until onion stars to become translucent, about 3-4 minutes, stirring frequently. Add your garlic and continue to sauté for another 4-5 minutes. Remove from heat until you’re able to add your rice (if it isn’t finished cooking).
    1. Once your rice has finished cooking, add it to your skillet, over a medium low heat. Add your fresh jalapenos and stir, adding additional seasoning if desired. Don’t be afraid to kick up the spices in this one — if you want flavorful rice, you must be generous with your spices!
    1. Continue sautéing until rice is thoroughly mixed, brought back to temperature and browned in some spots. Once finished, remove from heat and stir in your cilantro. Serve immediately.

     

    Enjoy!

    -S

    Pierogies with Roasted Onions (Paleo!)

    Happy Monday! I am delighted to have a few recipes to share with you all in the next coming days. I’ve been cooking quite a bit, have a lot of healthy recipes on deck, and have been inspired to make even more stuff.

    Let’s start with this week. One exciting thing happening os the Full Moon on Friday, and how the moon will be in LIBRA. I, as a Libra, adore this. Why, you ask? I didn’t think i actually knew — I just knew that my little lunar astrological planner (visit www.magicofi.com if you want one!), I saw that Friday was a special Full Moon and I immediately got excited.

     

    Well, here’s why that was. So, what officially is this particular moon? We are in Pisces, and this is a Full Moon positioned at 29 degrees, putting it in Libra. I know i’ve been itching for change. This has also really brought to light any emotional or supportive imbalances in relationships, so this particular moon calls for more patience and compassion when dealing with folks flying off their handle. The concept of the Libra sign is balance – what would that look like in your life at the moment, more balance? How do you view your interactions with others — do you find you’ve been giving a lot of energy up at your own expense to help others? Or is the opposite true — have you been stressed, calling for more than you may intend to from your  friends and loved ones? This particular Full Moon is a good oppportunity to evaluate it all, allow yourself to see where things are falling short, and to take action to bring more balance into your life. The spotlight is now on relationships that may need more attention to help them grow, or perhaps they no longer serve you and you need to cut the cord.

     

    Gosh, this talk about balancing my life makes me hungry. Let’s talk food. specifically, let’s talk pierogies.

     

    Do you know how much i like pierogies? I can remember my uncle (dad’s brother) and aunt making her old family recipes, hundreds of pierogies at a time. They were so delicious… indulgent, too. Tradtionally, you boil them. Once college came around and I had to get my fix without slaving away in the kitchen, Mrs. T’s in a frying pan became the go-to.

     

    In my pursuit to make this gluten free and still indulgent, I came up with THIS. I was inspired by a jamaican beef patty recipe a friend made for her Celiac son, and I figured it could cross over into pierogie-land. While nothing truly beats the fresh taste of flour with potatoes and cheesy goodness, this is a great take on one of my childhood favorites. Bon Appetit 🙂

     

    Pierogies with Roasted Onions (Paleo!)

    Prep time: 40 min

    Cook time: 20 min

    Makes about 30 3-inch pierogies

    Ingredients

    For the dough:

    • 2 eggs 
    • 2 cups cassava flour, plus more for rolling
    • 2/3 cup water, plus more if needed (dough can dry out)
    • sea salt, to taste (i used about 1/2 tsp)

    For the filling:

    • 1 lb organic potatoes, peeled
    • ~ 1/2 cup cashew milk, or more if needed
    • 1 tsp of ghee, or grassfed butter
    • generous salt and pepper, to taste
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 2 large onions, thinly sliced
    •  1 egg, whisked

    Directions

    1. In a saucepan, add potatoes and cover with water. Bring to a boil and simmer until potatoes are fork tender, about 30-35 minutes. Drain, mash, and add your remaining filling ingredients, adding additional seasonings if desired. set aside.
    1. For the dough, crack TWO of your eggs into a medium sizzed mixing bowl. Add your water, and sea salt. Whisk to thoroughly combine.
    1. Slowly add your flour until it is fully mixed, stirring along the way. If dough is not pliable, add a tsp of water at a time until it is thick and sticky, but flexible. Use your hands to mold the dough into a ball. cut the dough in half, rolling together. Cut each piece in half again, so that you have four separate dough balls. Place the remaining dough in the bowl and cover with a warm/wet towel to prevent the dough from drying until used.
    1. On a dry flat surface, add a piece of parchment paper and sprinkle some cassava flour over it, spreading it evenly. Place your first dough ball and roll out until dough is approximately 1/8 inch thick.
    1. Using a biscuit cutter or rim of a drinking glass (at least 3in. in diameter), cut dough into circles and set aside on another piece of parchment paper. Continue with remaining dough balls until remaining dough is used.
    1. In a small bowl, whisk your remaining egg. If the egg is not runny, add a tsp of water to ensure the right consistency.
    1. Place a small amount of mashed potato filling in the center of each dough round. Be sure to leave about a quarter inch around the edge of the round to seal. Brush the edge of each seal with some egg mixture, and then gently folder the dough circle in half, pinching the edges together to form a semi circle. You may use a fork to gently press them together, if you’d like. Once assembled, transfer to a plate and cover with plastic wrap to prevent them from further drying out.
    1. Once all made, bring a large stock pot filled with water and a pinch of salt to a boil. Place the pierogi in the boiling water — only a handful at a time so they are not crowded. When they float to the top, continue boiling for another 10-12 minutes. Test one to see if the dough is cooked — it should resemble firmly cooked pasta. Once cooked, remove from heat with a slotted spoon and set aside to drain and dry.
    1. There are some that will sprinkle a pinch of salt over them at this point and eat them just like this. I like to saute mine next 🙂
    1. If you’re good at multitasking, you can cook your onions separately, while your pierogies are boiling. Add a tbsp of ghee or grassfed butter to a large frying pan over medium low heat. Add your sliced onion and saute, slowly, over low heat, stirring to prevent burning. add a pinch of salt and cook until starting to brown. Remove from heat and set aside.
      To the same pan, add another tbsp of ghee or grassfed butter, over medium heat. Add your pierogies in a singer layer, cooking in batches of necessary. Brown on both sides until crisp, about 5-6 minutes each side. Add your onions to the pan to bring back to temperature and meld the flavors.
  • Serve immediately – enjoy!
  • -S

    Beef and Broccoli (Paleo, Keto-Friendly!)

    Spring has sprung (for now)! Tomorrow it’s supposed to be cold and rainy, so I’m enjoying all of this while I still can.

    I’ve been doing a lot more cardio, and contrary to what I’ve wanted to be true for FAR too long, the pounds are coming off. I don’t know from where, because I don’t feel that I look any skinnier, but the scale says otherwise. I think I’m losing weight from my big ol’ head. If you knew me in person, you’d likely ask why I’d even want to lose weight. I’m 5’8”, a size 4 (sz 2 in some things) and am what most would consider quite fit or thin. I’m making a personal decision to trim down so that I can see the hard work I put into weightlifting, and to feel more comfortable in my skin when I’m at the beach. So far it’s going well, but to be conscious of every little thing I eat is pretty hard. I obviously LOVE food, love to eat, love to cook, the whole nine. That said, I’m sticking to it because I want my hard work to pay off. I’ll let you know how it goes in about…. 1.5 months.

    I’ve been missing for a while, and let me tell YOU! I’ve also set aside some time to cook for y’all. I do not think you’ll be disappointed. I feel like I often come back with a wacky dessert, but this has been a lot of experimenting with savory recipes. They have turned out pretty good. Another thing that recently happened is a good friend’s store opened up locally – it’s called Take Care Apothecary. Follow her on Instagram or Facebook! She’s an Ayurvedic wellness practitioner and her shop carries organic body care lines, Ayurvedic supplements, incense, books, and my personal favorite… tarot and oracle cards. I picked up a new deck and have been playing with it – it’s interesting that no matter how many times I use it, the same “message” comes through. I also got an amazing lunar astrology day planner that I LOVE. Which reminds me…. Tomorrow is a new moon!

    New moons are regarded as a time to press the “reset” button. You get another chance to course-correct the things you’ve been working towards that may have gone astray. I especially like to consider this a time look over things like my eating habits, my workout habits, my sleeping habits, friends I need to pick back up with… I can look at any part of my life and start to work towards improving that. This particular moon is now in Aries. What’s this mean? The official astrological calendar begins with Aries, so it may feel like the first part of 2019 went by in a flash, and you’re now just catching your breath. Aries is ruled by Mars, the planet of physical expression and ability, assertiveness, high impact, energy… so this feels like the fire is now lit under your tush, yes? So, what are you to do with all of this potential?

    During a time like this, I like to make a mantra or intention for the next few weeks until the full moon… something I’ll write down and repeat so it can govern my actions in a positive way. I’m a Libra, so perhaps I’ll focus on the balance of things within my job, relationships and other aspects of my life, and use that to move myself forward. Your new moon is what you make of it!

    In the meantime, you’ll need a snack with all of this planning. Get your protein in with some paleo-friendly beef and broccoli 🙂

     

     

    Beef and Broccoli (Paleo, Keto-Friendly!)

     

    Prep time: 20 min

    Cook time: 15 min

     

    Ingredients

    For the beef:

    • ~1 lb beef (skirt steak or sirloin is fine!)
    • 2-3 cloves of garlic, minced or pressed, divided in half
    • 1 tbsp fresh grated ginger
    • ghee, coconut oil, or your preferred cooking fat
    • 1/4 cup of coconut aminos
    • 1 1/2 tbsp sesame oil
    • 1 tsp of tapioca starch
    • 1 large head of broccoli, broken/cut into fairly small florets (cut up the super large ones!)
  • For the finishing sauce:
    • 1/8 cup coconut aminos
    • dash of fish sauce, about 1 tsp
    • 1 tbsp of sesame oil
    • pinch of crushed red pepper (do you love these measurements? I do)
    • Sesame seeds, for garnish

     

    Directions

    1. Slice your beef into thin strips, about 1/4 inch (definitely no more than 1/2 inch thick).  Mix together your 1/4 cup of coconut aminos, your 1.5 tbsp of sesame oil, tapioca starch and half of your garlic in a mixing bowl large enough to fit your beef. Add your beef, cover, and allow to marinade as you continue to prep, or up to 2 hours.
    1. Separately, add about 4 cups (or however much water you need to immerse your broccoli) of water to a pot — bring to a boil. Fill a large bowl with ice water, separately (this is relevant, I promise). Blanch your broccoli – allow to boil for 1.5-2 minutes until tender, yet still a bit crisp… it should still be bright green. with a slotted spoon, remove from the boiling water and add to your ice bath, to stop from further cooking at getting mushy. Once cooled, set aside on a plate.
    1. Now for the fun stuff. If you have a wok, go get it! Otherwise, a large frying pan will do. Heat your pan/wok with your preferred cooking fat over medium heat. Once brought to temperature, Add your remaining garlic and ginger. Stir until starting to cook, about 20-30 seconds.
    1. Now, turn the heat up a little, to medium-high. Add your marinated beef, spreading out in a single layer. Sauté until browned and starting to crisp, flipping pieces as necessary.
    1. Once the beef is cooked, add the ingredients for your sauce, allowing the beef to sauté in the sauce for about 1 to 1 1/2 min. Now add your broccoli, stirring and tossing to combine and coat in the sauce. Remove from heat.
    1. Serve immediately; garnish with sesame seeds.

     

    Enjoy!

    -S