Total Time: 30 minutes
“The classic version of this dish usually consists of a soy-based sauce sweetened with brown sugar. I’m pretty sure it’s the delicious sauce that keeps me (and everyone else) coming back for more, but I use a less-sugary-than-usual version.”
Yield: Serves 4 to 6
- In medium saucepan, combine coconut milk and 1⁄2 cup of water. Bring to a boil over high heat. Stir in rice and salt. Reduce heat to low, cover and cook for 10 minutes. Turn off heat and let sit, covered, for 15 to 20 minutes more (don’t peek!).
- In small bowl, whisk together vinegar and honey. Remove lid, fluff rice with fork and stir in vinegar mixture. Serve warm.
- In medium bowl, combine steak with arrowroot powder. Toss to coat.
- Heat 2 tbsp of avocado oil in large cast-iron skillet over high heat. When oil shimmers, working in batches, add steak and cook until browned, 2 minutes per side. Transfer steak to plate.
- To same skillet over high heat, add 1 tbsp of avocado oil and broccolini. Cook, stirring occasionally, until bright green and tender, 4 to 5 minutes. Transfer broccolini to plate with steak.
- Reduce heat under skillet to medium. Add remaining 1 tbsp of avocado oil, garlic, ginger and red pepper flakes. Cook until fragrant, about 1 minute. Add 1⁄4 cup of water, soy sauce and honey. Increase heat to medium-high and bring to a boil. Cook until slightly thickened, 3 to 5 minutes. Return steak and broccolini to pan, tossing to coat in sauce. Cook until warmed through, 1 to 2 minutes. Stir in green onions.
- To serve, spoon beef and broccolini over rice. Sprinkle with toasted sesame seeds and more green onion.
Half Baked Harvest: Every Day by Tieghan Gerard