Broccoli, Beef and Brown Rice
Yield: 6 servings
INGREDIENTS
2large cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon agave syrup or honey 1 teaspoon roasted sesame oil
1 tablespoon rice vinegar
1pound boneless sirloin steak
1 cup raw long-grain brown rice
1⁄2 teaspoon salt
1 teaspoon vegetable oil or canola oil 2 medium carrots, peeled, sliced on diagonal 1⁄4-inch thick
1 3⁄4 cups broccoli florets
3 tablespoons smooth peanut butter 2 tablespoons seasoned rice vinegar 1 tablespoon soy sauce
1⁄8 teaspoon dried red chile flakes 2 teaspoons roasted sesame oil
Garnish: 11⁄2 tablespoons toasted sesame seeds, see cook’s notes
Optional garnish: chopped cilantro Cook’s notes: To toast sesame seeds, place in small skillet on medium-high heat. Shake handle to redistribute seeds, cooking until lightly browned. Remove from heat, place seeds on rimmed plate and cool.
PROCEDURE
1: Set a large zipper-style plastic bag in a bowl to hold it upright. Add garlic, soy sauce, agave syrup or honey, sesame oil and vinegar. Poke steak at 1-inch intervals with tines of fork. Add steak to bag with marinade and seal. Refrigerate at least 2 hours or up to 8 hours, turning bag occasionally to redistribute marinade.
2. Prepare rice: In a 3-quart saucepan place rice, 2 1⁄4 cups water, salt and oil. Bring to boil on high heat; stir once. Cover with tight-fitting lid; reduce heat to low and gently simmer 40-45 minutes. Remove from heat and let stand, covered, 5to 10 minutes. Remove lid and fluff rice with fork. 3: Meanwhile, bring about 5 cups of water to boil on high heat in large saucepan. Add carrots and cook until tender-crisp, about 4minutes. Remove with slotted spoon and set aside. Add broccoli and cook in boiling water until tender-crisp, about 6-7 minutes. Drain and set aside. Heat grill.
4. Prepare sauce: In medium bowl, stir peanut butter and 3tablespoons hot water to combine. Add vinegar, soy sauce, chile flakes and sesame oil; stir vigorously to combine. Place rice in large bowl; add sauce and vegetables. Toss. Taste and add salt if needed. Set aside.
5: Remove steak from marinade; discard marinade. Grill over medium-high heat about 3minutes on each side (cooking times vary depending on degree of doneness preferred, heat of fire and thickness of steak). Set steak aside on cutting board and allow to rest 5minutes. Slice steak into 1⁄4-inch-thick slices. Spoon rice salad into 6bowls. Top with steak slices and sprinkle with toasted sesame seeds. If desired, garnish with cilantro.
Source: “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, $29.95)