Asian style steak marinade

Not much to this dish, honestly. It woukd be easy to sub with any meat of choice. Similarly, you could swap out any spices you like. I served this with sauted veggies (cabbage, zucchini, bell pepper, broccoli, and carrots). You could marinade a whole steak or roast in this, just double the recipe if necessary. 

Have fun in the kitchen. It doesn’t bite 🙂

Ingredients:

3/4 c balsamic vinegar

2 Tbsp coconut aminos (I was out, so I used gluten-free sou sauce)

2 tsp Flavorgod Garlic Lover’s seasoning

1 tsp each: paprika, chile flakes, sesame seeds, black or white pepper

1 whole green onion, minced or chopped

1/2 tsp garlic powder

5 stevia packets or about 2-3 Tbsp honey

2lbs meat of choice (I used flap meat and cut it into strips)

Combine all ingredients except meat in a large mixing bowl.

  
It will have a little tang. Adjust to your preferences. It does mellow down a little when cooked. 

Prep your meat as you wish
  

Add meat to marinade and make sure all your meat is covered or submerged
  

Depending on how you prepped your meat, you can grill it or cook it on a grill pan (that’s what I did).

Cook until meat is desired doneness and serve with your veggies of choice 🙂

  

Asian Lettuce Wraps

This is another recipe that I made while on my temporary hiatus. Like most of my recipes, this one involved some experimentation, so I’m sharing what worked and what didn’t work so well with this recipe. I had initially hoped to put the stuffing in chard, wrap it, then cook it in the oven to make little dumplings of sorts (which is why I added egg, so that they would stay in meatball form in the wrapping). I overcooked the chard and it was not appetizing. You’re welcome to give that a try, though I think the stovetop method worked out a LOT better. After cooking the stuffing, then placing it in a fresh, crunchy lettuce or cabbage wrap, you get a nice balance of textures. I’ll guide you through how I did this recipe (I apologize for the confusion in advance! Experimenting in the kitchen doesn’t always work out that well!) Or, you could totally go the other way and do an Asian-style meatloaf. Which ever way you choose, I hope you enjoy!

Asian Lettuce Wraps

  • Lots of veggies (I used bell pepper, chard, celery, bok choy, zucchini, carrots, and some baby eggplant)
  • Ground meat of choice (I used chicken), between .5 lbs and 1 lb. (if you’re going the meatloaf route, you may need more meat)
  • 1-2 eggs (optional, more important if you’re planning to bake, not so important if you’re cooking on your stovetop; if you’re going the meatloaf route, you may need more eggs)
  • Sesame seeds
  • Seasonings: Ground ginger, fresh garlic, cilantro, green onion, pepper, sea salt
  • Chard (stems removed, just the leaves), a leafy lettuce, or cabbage (for wrapping)

If you’re baking, preheat your oven to 350 degrees F.

Prep your veggies. Since these are going to be wraps, you want your veggies to be bite-sized and relatively uniform.

Ok, so from here you have two options: Option 1 (preferred): start seasoning and sauteing your veggies. Option 2 (for meatloaf or attempting the oven-baked wraps): Place veggies in a large mixing bowl with meat and eggs. Season liberally.

If you’re doing the stovetop method, add your meat to your veggies. Break up the meat and keep on the stovetop until cooked thoroughly. Recheck for seasoning.

If you’re baking, mix all your ingredients together into a squishy, gooey mess. Get your kids involved.

If you’re doing the stovetop method, once your meat is cooked thoroughly, spoon mixture into your wrap of choice, and enjoy (no pic, sorry!)!

If you’re baking, spoon your RAW mixture into your chard or cabbage leaves.

Wrap your leaves like a burrito (or as close to a burrito as possible)

Repeat.

Bake until meat is thoroughly cooked.

The stovetop method would be great for your lunches at work. Just keep your fresh, crisp leaves in a zip top bag or plastic container and your cooked stuffing in another container. Gently reheat your stuffing and either stuff your lettuce, or through into a salad.

Beef Broccoli and Orange Chicken

Dear Readers- Please forgive me for I have sinned!! I am so sorry it’s been such a long time since I last posted. To appease you all, I will provide you with TWO, that’s right, two, dos recipes. I’ve been really busy with my research and driving to UCLA is a huge hassle and time-consumer. Also, last weekend was the department new admit weekend so I was helping introduce prospective Ph.D students to the joys of LA… I also, actually cheated on my paleo diet, too. I’ll be forthcoming- I was starving, didn’t plan appropriately for a day of driving to USC, then the Huntington, then to a professor’s house for dinner. That, and I just didn’t want to be that person. So I indulged for the dinner and have since moved on and have made amends. I am back on paleo, so no worries! It was actually really funny. I have another professor who I apparently make feel guilty because I always have healthy snacks in class. When he asked me about it, I told him about the paleo challenge I was doing with RC Crossfit. When he saw me at the dinner he said, “Alicia, how are you managing? Nothing here is Jurassic.” Hehe.

Anyway, back to he food. And by food, I mean recipes.

Today’s recipes are fairly easy. The orange chicken uses cooked, leftover chicken (though you can certainly use fresh) so it’s great for throwing together in a pinch. Feel free to serve with my paleo fried rice recipe. I just served mine over plain, steamed cauliflower.

Paleo Orange Chicken
-16 oz. cooked chicken, diced or cut into strips
-juice and zest from 2 oranges
-green onion, chopped
-cilantro, chopped
-prepped veggies of choice (I used fresh, prepped broccoli, carrots and mushrooms in a bag from Fresh and Easy)
-seasonings to taste: ground ginger, garlic powder, onion powder, chile flakes
-apple cider vinegar (optional)
-gluten free soy sauce or coconut aminos
-fat of choice

In a large pan or wok, heat your fat of choice, and add your veggies. Once they start to get some color, add your gluten free soy sauce (or coconut aminos), orange juice and chicken. Allow to reduce. Add green onions and check for seasonings (i.e. add them). I used the apple cider vinegar to cut some of the saltiness. You may not find it necessary. Toss with cilantro before serving.

Beef Broccoli

-London Broil, cut into strips (about 1.5 lbs)
-Broccoli and other veggies if you want
-Gluten free soy sauce or coconut aminos
-Apple cider vinegar
-Honey
-Green onion, chopped
-Seasonings to taste: chile flakes, garlic powder, ground ginger, onion powder
-Fat of choice

Ok, for this one there is some math. I’ve determined that the sauce tastes best when you have equal parts of honey and apple cider vinegar, and half a part of gluten free soy sauce or coconut aminos. Go that?

So, put all your meat in a bowl then allow it to marinade with your liquids. For example, 1/2 c. apple cider vinegar + 1/2 c. honey + 1/4 c. gluten free soy sauce or coconut aminos. Now do you get it? I would start with this amount then move from there, keeping your proportions in mind. Allow meat to marinade with liquids and a fairly generous helping of your seasonings.

After it’s marinated, heat your fat of choice in a large pan or wok, then add your meat with all the liquids. Add your veggies after the liquids have started to reduce. Cook thoroughly, check for seasonings.

Serve over plain, steamed cauliflower, or my cauliflower fried rice!

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