The Kitchn Beef and Broccoli Buddha Bowls
Recipe: Beef and Broccoli Buddha Bowls
Think of these luncheon bowls as the wholesome, more than nourishing version of anybody's favorite takeout dish: saucy beef and broccoli stir-fry. They have still umami-rich, savory flavors, only they're packed with green vegetables and built on a base of operations of broccoli stems, which I find to exist totally underrated and underutilized. Although broccoli stems can exist enjoyed in a number of means, here they're processed into rice-similar grains and quickly sautéed for a tender bite with a mild-mannered flavor.
Repast Prep This Bowl
With some upfront prep, this recipe rewards you with takeout-inspired bowls to get you through the week. Best of all, the components can all be cooked and prepped in advance during a weekend meal prep session. Everything from the beef to the broccoli rice, medley of veggies, and creamy sauce can all be made and assembled in accelerate. When getting a head-offset, information technology'south a good idea to swap the bowl for a lidded container, like the kind yous use for meal prep (this one is our favorite meal prep container!).
Get to Know Riced Broccoli
Riced broccoli is no more than than chopped broccoli stems that have been blitzed in the nutrient processor to break this totally edible part of the vegetable into pocket-size "grains" that resemble rice. When making your own, peel away the tough outer layer of the stem start. It makes a big difference, leaving you with rice that's tender rather than tough and chewy.
Portion the broccoli rice betwixt the containers, pinnacle it with some beefiness, and finish with the shredded vegetables, kimchi, sprouts, and scallions. While this version calls for broccoli, y'all can certainly substitute cauliflower rice, or employ a mix of the two.
Keep the flossy miso-ginger sauce stored in a separate container, and drizzle information technology over the bowl before heading out in the morning (if you're taking information technology for lunch) or just before serving. And to keep them crunchy, wait to sprinkle the sesame seeds on top correct before you dig in.
More Virtually Buddha Bowls
The Buddha Bowls cookbook features 100 one-bowl recipes (including plenty of vegetarian, vegan, and gluten-gratis bowls!), 13 essential sauce recipes (with variations for each i), and tons of tips and brand-ahead moments. Information technology will help you stock your week with wholesome, nourishing meals, get more veggies on the table, and fill your belly with delicious nutrient. The volume is currently available in bookstores and on Amazon.
These grain-free beef and broccoli Buddha bowls are packed with vegetables and greens and drizzled with creamy miso-ginger sauce.
- shellfish-costless
- dairy-free
- fish-free
- alcohol-free
- peanut-gratuitous
- pork-free
- gluten-gratis
- wheat-complimentary
- egg-free
Per serving, based on
4
servings. (% daily value)
- Calories 522
- Fatty 37.8 grand (58.ii%)
- Saturated 10.ix g (54.5%)
- Carbs 20.9 g (seven.0%)
- Fiber five.v yard (22.one%)
- Sugars vi.8 chiliad
- Poly peptide 26.8 grand (53.half dozen%)
- Sodium 543.one mg (22.six%)
Ingredients
For the Miso-Ginger Sauce:
- 1/4 cup
raw unsalted cashews, soaked overnight and drained
- 1/four cup
rice vinegar
- ii tablespoons
white miso paste
- 2 tablespoons
water
- i tablespoon
chopped peeled fresh ginger
- i 1/ii teaspoons
toasted (Asian) sesame oil
- 1 teaspoon
honey
- 1 clove
garlic, chopped
-
Freshly footing black pepper
For the bowls:
- 2 1/2 tablespoons
avocado or extra-virgin olive oil, divided
- 1 pound
lean footing beef
-
Kosher salt
-
Freshly footing black pepper
- 1 1/ii tablespoons
coconut aminos, divided
- 1/4 loving cup
chopped Thai basil leaves
- 16 ounces
riced broccoli
- 1
large or ii medium heads bok choy, thinly sliced crosswise
- 2 cloves
garlic, minced
- 1 loving cup
shredded radicchio
- 4
medium scallions, thinly sliced
Garnish options:
-
Kimchi
-
Bean sprouts
-
Sesame seeds
Instructions
Make the miso-ginger sauce:
-
Place all the ingredients in a food processor fitted with the blade attachment or a blender and flavour with pepper. Procedure continuously until smooth, 2 to 3 minutes. Sparse with additional h2o if needed to make a pourable sauce.
Make the bowls:
-
Heat 1/2 tablespoon of the oil in a large skillet over medium-high rut until shimmering. Add the beef, flavor with table salt and pepper, and melt, breaking upwardly the meat with a wooden spoon, until browned and cooked through, six to 8 minutes. Stir in 1 tablespoon of the coconut aminos and cook for ane minute more than. Remove from the heat and stir in the basil; set up aside. Meanwhile, melt the riced broccoli.
-
Heat 1 tablespoon of the oil in a separate large skillet over medium rut. Add the riced broccoli, common salt, and pepper, and cook, stirring occasionally, until the broccoli is slightly softened, 3 to five minutes. Separate between 4 bowls.
-
Estrus the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering. Add together the bok choy, garlic, and a pinch of salt, and sauté, tossing occasionally, until just wilted. Stir in the remaining 1/2 tablespoon coconut aminos and cook 1 minute more. Divide over the riced broccoli.
-
Carve up the beef mixture, radicchio, scallions, kimchi, and bean sprouts among the bowls. Drizzle with the miso-ginger sauce and sprinkle with the sesame seeds.
Recipe Notes
Substitutions: Riced cauliflower tin can exist substituted for riced broccoli.
Make ahead: The sauce, beef mixture, riced broccoli, and bok choy can exist made upwardly to 1 day in accelerate and refrigerated in separate closed containers.
Storage: Leftovers can exist refrigerated in an airtight container for upwardly to 4 days.
Reprinted with permission from Buddha Bowls past Kelli Foster, copyright (c) 2018. Published by Harvard Common Press.
Source: https://www.thekitchn.com/recipe-beef-and-broccoli-buddha-bowls-259056
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