Clean Beef with Broccoli

Posted on by Sam Boyd

This is a great one for a Chinese food craving.

Ingredients:

1.  10 ounces of tenderloin, sliced as thin as you can and drenched in soy sauce

2.  Approximately 5 cups of broccoli florets (about 1 large broccoli bunch)

3.  1/4 cup soy sauce (see #1)

4.  2 cups vegetable broth + 2 tablespoons vegetable broth, kept separate

5.  1 medium orange or yellow pepper, julienned

6.  1 medium onion, sliced thin

7.  1 tablespoon minced garlic

8.  1 teaspoon dried basil

9.  1 teaspoon sesame oil (optional) substitute for the 2 tablespoons of veggie broth in #4

10.  1 teaspoon sesame seeds (optional)

11.  2 tablespoons date paste.

Recipe

1.  Heat up a pan to hot, really hot, really really hot.  A wok would be best, but any pan works really.

2.  Put, in this order, into the pan, 2 tablespoons veggie broth, onion, pepper, date paste and garlic.

3.  Stir briskly and do not let sit still, for about 3 minutes.  Some of the pieces will brown on the corners.

4.  Reduce heat to medium and add the soy-sauced meat.

5.  Stir to coat everything and put lid on for 2 minutes.

6.  Take this time to reflect on the great cultural contributions of China.  Good.

7.  Pull off the lid, add the vegetable broth and basil, kick heat to high and lid till boiling.

8.  Pull lid off and cook on high for 10 minutes to let some of the broth evaporate.  Stir it a couple of times.

9.  Add all the broccoli to the pan.  Stir it as much as you can, it’s not that important.  Lid the pan, and reduce heat to medium.

10.  You should turn this off after about 10 minutes, the broccoli will be done.  This will make 4 servings.  Eat 2 now with someone you have warm feelings for, and then pack the other 2 up for lunches.

Important Point:  This will not make traditional beef with broccoli that has the thick brown sauce, that sauce has tons of starchy substances and lots of sugar in it.  This is brothy and hearty and really quite awesome.  Please email with questions, suggestions or other ideas.

 

Beefy Cabbage Stew

Posted on by Sam Boyd

Ingredients

1.  10oz beef tenderloin (yes, the same meat they use for filet mignon), cut into 1/2″ chunks.

2.  1 quart of vegetable broth

3.  1 whole cabbage, cored and cut into 3 inch sections

4.  3 medium onions, cut into 1/2″ ribbons

5.  3 large carrots, cut into 1/2″ chunks

6.  1 can organic tomatoes, drained and rinsed

7.  5 tablespoons of organic tomato paste

8.  2 tablespoons of dried basil

9.  8oz boiling water

10.  1 tablespoon of avocado oil

11. Salt & Pepper to taste

Recipe

1.  Combine onions, carrots, avocado oil with S&P into a large dutch oven, big soup pan, or whatever other large pan you want to use for this,  make sure it can stand med-high heat for about 1/5 hours, on med-high heat.

2.  Sweat these items til they have given up some liquid.

3.  Scoot all the veggies to a side of the pan and then add the meat.  Let it get some good browning on it, then stir everything back together.

4.  Cook together for a few minutes on med-high, then add the tomatoes, boiling water, broth, and tomato paste.  Stir to combine and bring to a boil.

5.  When boiling, add all the cabbage and dried basil.  Stir well.  Reduce temp to medium and cover.

6.  You will cook this forever.  I cooked it on medium for about 3 hours, which I had because I was home and doing other things and could keep an eye on it.  Your time will be rewarded.

This will make about 7 hearty servings.  One for me to eat now, two for dinner, and 4 for lunches.  In addition, this dish freeze well and can be frozen for up to 6 months in a deep freezer.  This is an old favorite that we make a few times per year.  Please let me know what you think.