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I know, I know–it’s not pie. It’s Beef and Broccoli.
But it’s seriously delicious! And healthy! I mean, look at this
That’s a lot of vegetables, my friend.
And even though the meat was delicious, juicy, and tender, this photo makes it look completely unappealing.
I’m sorry. Make it anyway.
I sauteed the meat and vegetables with coconut oil.
I’ve mostly been using coconut oil as a moisturizer and deep conditioning treatment for my hair, but it’s meant for cooking, and I really liked it.
PS, I don’t like coconut. I know that makes me totally crazy, considering I’ve been slathering myself with coconut oil and using it for cooking. I have accepted myself.
You won’t notice a coconut flavor in this recipe, it just adds a tiny hint of sweetness.
You’ll need a big wok or saute pan to fit everything in. Or you could halve the recipe.
But you should know that this saucy goodness makes excellent leftovers.
Beef and Broccoli Stir Fry
Serves 6 hungry people
Adapted from Can You Stay for Dinner?
1 tbsp cornstarch
1/2 cup chicken or beef broth
2 tbsp reduced sodium soy sauce
2 tbsp Hoisin sauce (can be found in the Ethnic section of most supermarkets)
2 tbsp brown sugar
2 tbsp Sesame oil
1 tbsp freshly grated ginger (or 2 tsp ground ginger)
2 cloves garlic, pressed
Sesame or coconut oil to saute the beef and vegetables
1 lb beef top sirloin, sliced into strips
1 or 2 jalapeno peppers, sliced (reserve some of the seeds if you like it spicy, none if you would prefer a more mild spice)
1/4 tsp cayenne (Optional)
5 bell peppers, sliced
2 cups broccoli, chopped
Whisk the cornstarch, broth, soy sauce, Hoisin sauce, brown sugar, sesame oil, ginger, garlic, and optional cayenne together in a bowl.
Heat a wok or large saute pan with either Sesame or coconut oil to medium high heat.
Add the beef and stir fry until brown, but not quite done all the way through. Then remove it to a plate.
Add a bit more Sesame or coconut oil to the wok, and stir fry the vegetables until just tender. Pour the sauce over the vegetables and bring that to a gentle boil before adding the beef back to the heat. Stir the mixture to make sure all the vegetables and beef get coated in the sauce.
When the beef is just brown all the way through, scoop this mixture over rice, quinoa, or couscous.
Dinner done right!
And by the way, I’ve used this sauce on tempeh and tofu, and I’m honestly not sure what protein I prefer. It’s all so good!
Name that movie!
The blog world has gone pumpkin crazy. Pumpkin muffins, pumpkin cookies, pumpkin cake, pumpkin ravioli and even pumpkin macaroni.
I love it, but Nick swears he just doesn’t like pumpkin. Sad face for me.
So instead of a pumpkin recipe, I bring you pork!
Sweet and sour pork. It’s so sad that I used to think I hated pork. Pork has totally replaced chicken for me (no one tell my husband!).
Don’t be fooled by the seemingly long ingredients list. This is an easy dinner to throw together, and as long as the pork isn’t frozen, you’ll have it on the table in about 30 minutes, depending on if you serve this with rice or quinoa. (Rice takes a little longer)
I have made this recipe twice already. The first time I used carrots, because that’s what the original recipe called for, and that’s what I had in my fridge. Let me just say, my family (me especially) hates cooked carrots. I’m not sure what I was thinking, except for “sweet, I already have carrots in my fridge!” If you see carrots mixed in with the pork, pretend it’s magic when they turn into snow peas, ok? It’ll be more fun that way.
Sweet & Sour Pork
Adapted from Eating Well
1 pound pork sirloin
1 tbsp minced or grated ginger
2 tbsp plus 2 tsp reduced sodium soy sauce, divided
1 tbsp plus 2 tsp dry cooking sherry, divided
3 1/2 tsp cornstarch, divided
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp plus 1 tsp sesame oil, divided
3 tbsp pineapple juice (I just used the juice from the canned pineapple)
2 tbsp distilled white vinegar
1 tbsp ketchup
2 tsp brown sugar
snow peas (several large handfuls)
1 tomato, thinly sliced into wedges
1/4 cup chopped scallions
2 cups pineapple chunks (I used canned so that I’d have pineapple juice, but fresh would be delicious too)
Cut the pork into bite sized pieces. Combine the pork, ginger, 2 tbsp soy sauce, 2 tsp sherry, 1 1/2 tsp cornstarch, salt, pepper and 1 tsp sesame oil in a bowl.
In another small bowl, stir the pineapple juice, vinegar, ketchup and brown sugar. When the brown sugar has dissolved, add in 2 tsp soy sauce, 1 tbsp sherry and 2 tsp cornstarch.
Heat a wok until it’s so hot that a drop of water evaporates in a second or two, then add the pork mixture in a single layer. Let it cook for a minute before stirring, and then stir fry it until it’s almost completely done through. Remove it to a plate to let it rest.
Heat 1 tbsp sesame oil in the wok, and add the snow peas. Stir the peas a few times, and then add the pork and it’s juices back to the wok. Add the tomato and the scallions, then pour in the pineapple juice mixture, followed by the pineapple. Heat through and allow the sauce to thicken before serving over rice or quinoa.
Isn’t it fun how carrots can magically turn into snow peas?
Letting the pork rest between stir frying keeps it moist and ensures that the texture won’t get rubbery.
The sauce won’t get super thick, but it definitely sticks to everything.
Ah! Magic!!
Magic carrots over quinoa.
Magic snow peas over rice.
Either way, this is a keeper.
So yesterday was my birthday.
I wish I could tell you that I made myself a cake. Or cupcakes. Or these!
But I didn’t.
Honestly? I was feeling lazy.
Like, oatmeal for dinner lazy.
That’s ok, right?
I did win at ping pong, and I’m totally going to believe that I won legitimately, and that nobody let me win because it was my birthday.
That’s ok, right?
Let’s just pretend that I made these spring rolls for my birthday dinner. And how about I promise to make the epic ice cream sandwiches again that I made for my birthday last year. Deal?
Spring Rolls with Marinated Steak
Spring Roll Wrappers (we found these at the local health food store)
Quinoa, prepared according to package directions and allowed to cool slightly
Cucumber, sliced into matchsticks
Red Pepper, sliced into matchsticks
Onion, sliced into strips
Avocado, sliced very thinly
Cream Cheese (your favorite kind)
Sprouts
Steak, cut into strips, marinated in your favorite Asian style and seared
Reduced Sodium Soy Sauce
Start by soaking a wrapper in warm water for about 30 to 45 seconds
Carefully remove the wrapper to a plate. Spread a layer of cream cheese on the wrapper, followed by a scoop of Quinoa. Add the steak, and then the vegetables. Fold one side of the wrapper over, followed by the opposite side, and then roll the open ends. Like so:
This one folded over in the water, but as long as you’re careful, it’s pretty easy to flatten them out without ripping.
Nick likes to order his Spring Roll fillings differently. It all goes to the same place though 
There are two methods for serving with soy sauce…Option A, serve soy sauce for people to dip:
Option B, take a bite and carefully pour the soy sauce directly into the roll:
Either way, you will want to make these immediately before serving, as they dry out pretty quickly. It’s fun to make these and let people eat them as the are done, or let everyone customize their own roll.
And because you don’t have to cook anything (except the steak), these are perfect summer food.
Have a lovely weekend!
