Posted on

Spicy Clementine Beef Stir-Fry with Micro Broccoli

Method:

  1. In a medium-sized bowl, combine the lite soy sauce and cornstarch. Add beef strips and mix well. Cover and let stand for 30 minutes in the refrigerator.
  2. To make the sauce, whisk the sherry, hoisin, honey, chili sauce, red pepper flakes (if using), soy sauce, clementine juice, and the zest of one clementine until completely combined. Set aside.
  3. In large pan or wok, heat oil on high and brown beef in small batches, making sure not to crowd the pan. Using a slotted spoon, transfer the beef to a platter. Set aside.
  4. Add more oil in the pan, if necessary. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the sauce mixture and cook until reduced and thickened, about 5-7 minutes. Add all the beef back into the pan and cook for about 1 minute. Add micro broccoli, spinach (or other vegetables) and cook just until micro brocolli is incorporated and beef is heated through. Season with freshly cracked black pepper.
  5. Garnish with more clementine zest and sesame seeds. Serve immediately with steamed rice.

Ingredients:

  • 3 Tbsp. lite soy sauce
  • 1 Tbsp. cornstarch
  • 700g tri-tip, skirt or flank steak, cut in thin strips
  • 2 Tbsp. Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
  • 2 Tbsp. hoisin sauce
  • 1 1/2 to 2 Tbsp. honey (I added 2 tablespoons)
  • 1 Tbsp. Sriracha chili sauce, or more
  • red pepper flakes, to taste (optional)
  • 3 Tbsp. lite soy sauce
  • 1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
  • 2 oranges, for zest
  • 3 to 4 Tbsp. vegetable oil, as needed
  • 3 cloves garlic, finely minced
  • 2 Tbsp. fresh ginger, finely minced
  • 200g baby spinach (broccoli, snap peas, bell peppers, bok choy green onions or other vegetables may be added to or substituted for spinach)
  • 1 cup of micro broccoli
  • freshly ground black pepper, to taste
  • 2 Tbsp. toasted sesame seeds
Posted on

Broccoli salsa

Method:

  1. Roughly chop the broccoli and combine them with all other ingredients in a medium bowl. Mix well and season with sea salt to taste.
  2. Serve atop grilled fish or chicken, as a dip for chips, or with beans and rice for a vegan meal.

Ingredients:

  • 2 cups broccoli microgreens
  • 2 cups chopped tomato
  • Juice of 1 lime
  • ¼ cup minced fresh cilantro leaves
  • ¼ cup finely minced red onion
  • ½ seeded, chopped jalapeño
  • Sea salt to taste
Posted on

Roasted broccoli microgreen soup (serves 4-6)

Method:

  1. Preheat oven to 220 C and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 20 minutes, stirring once.
  2. Place broth, roasted vegetables, broccoli microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.
  3. Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.

Ingredients:

  • 1 head broccoli, cut into small florets
  • 1 large yellow onion, sliced into 2.5 cm wedges
  • 4 whole garlic cloves, peeled
  • 1 Tbsp. grapeseed oil
  • 1/4 tsp. salt
  • 4 cups vegetable broth, preferably salt free
  • 1 cups broccoli microgreens
  • 125ml feta cheese, chopped plus more for garnish
  • 1 cup cooked or canned navy (haricot) beans
  • Juice of 1/2 lemon
  • 1/2 tsp. chili powder (optional)
  • 3 Tbsp. unsalted roasted sunflower seeds
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. mixed microgreens for garnish