{Picture from cate’s world kitchen}
Sprouts. Fillers. Tasteless. Waste of space.Well Mark Bittman, you’ve done it again.
Maybe this is the theme of this Food Matters Project, but I was scared of the amount of sprouts in this recipe. SPROUTS? They are a filler food to me. I hate when Benihana or better yet, KOBE’s, puts them in their fried rice. Total blemish in a perfect food.
But these sprouts won me over. Just like the brussels sprouts won so many people over last week. Pretty good @Bittman, pretty good. This recipe is for keeps. Thanks for a great pick this week Dominica!
I was excited to try this recipe because of the asian style sauce and the quick cook time (less than 20 min!). Minus the sprouts- I know, I know I can stop with the sprouts. But that’s the idea of this Food Matters Project right? Expand my horizons and eat a little better. I did make a side of chicken fried rice though just in case. 😉
I stuck to the recipe 100%, but hesitated while searing the beef on high. It was sliced so thin and the pan is supposed to be on high with oil, I really thought I would ruin it. My bad, I turned the heat down and afterwards wish I had seared it on high. Cooking such thin cut meat on high for just 2 minutes will help it stay tender, mine ended up a bit more tough.
This recipe’s sauce was pretty watery since it’s made with fresh squeezed orange juice, orange zest, soy sauce, and honey.
::: I’d like to make it again, but begin by sautéing the sauce in a saucepan on the side with a bit of corn starch. This will thicken it up a bit before pouring it over the sprouts and beef. I will also add crushed red pepper flakes, and 1 more tablespoon each of honey and soy sauce. :::
Seared Bean Sprouts with Beef and Sesame Orange Sauce
Full Recipe by Mark Bittman found HERE at WINE FOOD LOVE
Ingredients:
- thinly sliced beef
- 2 oranges, squeezed and zested
- soy sauce
- honey
- lots of sprouts
- sesame seeds
- scallions
Tips:
- Good pick for a quick carb free meal (less than 20 minutes)
- Don’t be afraid to sear the meat on high, just keep it to 2 minutes
- Potentially try cooking the sauce on the side and thickening it with a bit or corn starch before pouring it over
- For a bold flavor add 1 more tablespoon each of soy sauce and honey
- For spice add a pinch of crushed red pepper
Chicken Fried Rice side serves 4
- 1 chicken breast, chopped very small
- 1 cup of white or brown rice, cooked and set aside (makes 3 cups cooked)
- 1/2 a large sweet onion diced
- 3 scallions, sliced up to some of the green
- 2 carrots, diced
- 1/2 cup frozen peas
- 1/2 cup frozen edamame
- 1 tablespoon sesame seeds
- 1/4 cup light soy sauce
- 2 eggs
- 2 tablespoons garlic powder
- 1 teaspoon ginger powder
- salt and pepper to taste
- 2 tablespoons of olive oil
Heat olive oil on medium high heat. Cook chicken for 3 or 4 minutes until there is no pink you can see. Add onions, scallion, and carrots and cook for 4 minutes. Add peas and edamame cook for 4 more minutes. Add rice, garlic powder, ginger, soy sauce, and salt and pepper. Stir and cook for 4 more minutes.
Push rice to the side and crack the eggs into the pan. Let cook for 30 seconds (until fluffy) then mix into the rice. Add sesame seeds. Add more seasonings to your preference.
