When you’re pregnant and craving food with Asian flavor profiles but are trying to be healthy and the only places close by are saturated in heavy sauces and oil you improvise, right?
This little recipe I whipped up is PERFECT for Asian flavors on a hot summer day.
No feeling bloated, no feeling greasy, no feeling gross.
Skip that take out and fire up that grille!
- 1lb or so Stew beef or steak of choice cut into cubes
- Ziplock gallon bag
- 1/2 cup Low sodium soy sauce
- 1 tbs Sesame oil
- 2 tbs Hoisin Sauce
- 1 tbs Ginger (fresh, grated)
- Garlic (as much or little as you like, Peeled)
- Sesame seeds
- 2 tbs granulated sugar or honey (whatever floats your boat)
- Fresh broccoli (giant bags at Sams/Costco for $3- sweet, right?)
- sea salt or kosher salt
Long grain brown rice according to package
The How To:
- Add beef to ziplock and add all of the ingredients and let sit in the fridge for an hour or so
- Cut broccoli into small florets and line up on a sheet pan, toss in extra virgin oil (lightly) and set aside
- Start your grill (we use charcoal so it take a bit to heat up but so worth it for that char)
- Preheat oven to 425 degrees f (roast setting if you have it) , then put broccoli into oven on top rack
- Skewer the beef (we use metal skewers but if using wooden skewers be sure to soak them first)
- Cook beef to preferred temp
- Remove broccoli when it starts to get nice, brown edges. squeeze lemon juice over it all and sprinkle with kosher or sea salt
- Serve it all over brown sticky rice, and enjoy