How’s about tonight, I give you a super quick post for a super quick meal?
For anyway, my Internet connection is everything BUT super quick, you see… Speed test gives me 0.19Mbps! Yes, you read that one right. There is a ZERO and a point in front of that nineteen. Can you say turtle speed?
I don’t know what’s with it, but it’s driving me totally insane. Every picture takes like 5 minutes to load. Crazy.
I guess that’s why blogs didn’t really exist back in the good ole “dial-up” days.
So by the time I get to upload 2 or 3 pictures here, you could have this beautiful dish on your table. For really, there’s nothing to it.
All you need is a few strips of beef, and a few veggies…
You don’t even have to use the same veggies I did if you don’t have them in your fridge. Regular mushrooms could very well sub for the shiitake, and bell peppers could take the stand for the broccoli, or even sliced carrots, or Brussel sprouts, why not?
You could buy the meat already cut into strips, but it’ll just cost you a fortune for nothing. You know, I’m cheap when it comes to these things. I’d much rather pay less money for a whole roast or steak (or a whole cow, for that matter) and cut my own strips!
These were cut out of what we call here a French Roast, which is basically inside (or top) round, but you can use almost any cut you want, so long as you can cut it into strips. And no, I’m afraid ground beef wouldn’t work… Oh, and also, make sure that you use “grilling” meat, else you’ll end up with really tough strips of meat.
Minute steaks work wonders for this… just sayin’.
And I know. I really need to invest in a new wok. This stove-top-heating-device you see in the pictures hardly qualifies as “wok”. Luckily, I’ve got a brand new one on the way, so go easy on me, alright?
Once you have your beef strips ready, just prep your veggies and you’re as good as done.
Throw everything in the wok, blast the cauliflower for a few minutes in the microwave and voilà!
You’re ready to sit yourself down and enjoy dinner…
As for me, well, I’m probably still waiting for my pictures to load!
- 300g thin beef strips (I used inside round)
- 250g shiitake mushrooms, sliced
- 1 broccoli crown, cut into florets (300g)
- 2-3 tbsp coconut oil to cook
- 1 tsp arrowroot powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp Chinese five-spice
- ½ tsp onion powder
- 1 clove garlic, crushed
- ¼ cup rice vinegar
- 1 tbsp date paste
- ¼ tsp anchovy paste
- 300g cauliflower, grated
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- Salt to taste
- In a small mixing bowl, combine the arrowroot flour, salt, pepper, Chinese five-spice and onion powder. Mix with a whisk until well blended. Reserve.
- In a separate bowl, combine the garlic, rice vinegar, date paste and anchovy paste and whisk until well combined. Reserve.
- Place the grated cauliflower in a microwave safe bowl and cover loosely. Cook for 3-4 minutes on high and leave it to rest while you work on the meat.
- In a medium wok, heat the coconut oil over medium-high heat. Quickly sauté the mushrooms and broccoli until the mushrooms turn nice and golden brown and the broccoli softens up a little, about one minute.
- Transfer the veggies into a small plate or bowl using a slotted spoon, so that the fat remains in the wok.
- Place the wok back over the heat source; add more fat if needed.
- While the fat is heating, toss the meat in the arrowroot and spice mixture and throw it in the hot wok. Again, sauté the meat real quick for about a minute or two, until it takes a beautiful dark brown color and is cooked to your liking. Add the reserved mushrooms and broccoli, throw the reserved vinegar mixture in and stir to combine. Cook for an additional minute or so, just to thicken the sauce and kill the heat.
- Mix the sesame seeds, chopped green onions and salt in with the “rice cauliflower”.
- You are ready to serve! Enjoy!