With the site currently under re-design, I haven’t had time to post much content on top of my regular responsibilities. We were making dinner and decided to take some pictures so I could test out one of the features of the new theme, which involves dynamically creating an interactive gallery that I can format in a number of ways using different classes on the backend. You can click on a picture, then use your keyboard direction arrows to cycle through them, captions and all. Unfortunately, it’s terrible for search engine optimization but it’s a fairly compelling user experience. Go ahead and give it a try. (Note: If you are reading this and the site has reverted to its ordinary format, the gallery won’t work. Instead, they will just look like random images in columns, not a big, interactive feature. Come back and try again some other time.)
[Cue Barry White] Click that delicious beef. Feel your mouth water. Crave those spices. Hear the sizzle of the the hot pan over fire. Mmmm hmmm. Oh yeah, baby. That’s what’s cookin’. [/end Barry White]
We’ve been making this dish a lot lately because it’s incredibly easy when there isn’t a lot of time.
Here’s what you’ll need to cook this dish …
- 0.5 to 0.75 pounds of round cut Angus beef steak*
- 2 or 3 mini red sweet peppers
- 1 whole jalapeño with or without seeds depending on how much heat you like
- 5 baby carrots
- 1/2 of a good-size red onion
- 1.5 tablespoons of Korean red pepper paste
- 1/2 tablespoon of coconut oil (Aaron uses more)
- 2-3 tablespoons Iron Chef Sesame Garlic Sauce & Glaze
* You can actually substitute any beef cut you prefer, though it will change the nutritional information. Aaron used beef short ribs for his, which have a higher fat content.
The entire pan comes in at the following (assuming 0.66 pounds of beef, which is what we used, a 3 tablespoons of the Sesame Garlic sauce):
- 1035 calories
- 71 grams of carbohydrates
- 40 grams of fat
- 82 grams of protein
- 2,359 grams of sodium + whatever salt you manually add
- 51 grams of sugar
You could easily divide it into two and pair it with an appropriate rice. In our case, we tend to each make our own pan, skipping the rice entirely so we still have half of our remaining daily caloric allowance. You could significantly lower the sugar and carbohydrate levels even more if you cut out the carrots and sesame garlic sauce, making your own sans the sweetener.
Ready to get started? Let’s go …
- Cut all of your vegetables, put them in a bowl, and put the red pepper paste on top of it.
- Cut your meat into the size you want and put it off to the side so it can be easily added to the pan when needed.
- Put your coconut oil into the pan and turn the heat to medium.
- Once the pan is hot, dump the vegetable and red pepper paste bowl into it, sautéing in the coconut oil.
- Cook the vegetables for 4-5 minutes or until they’ve begun to soften and perhaps even blacken.
- Add your meat to the pan and sprinkle a good amount of coriander and ginger, along with a small amount of salt to taste, to the meat. It might help to push the vegetables to one side of the pan during this process so you aren’t fighting with them and can make sure you meat is coated.
- Once the meat has browned on one side, mix everything together.
- Put a lid over the pan to trap in moisture so it doesn’t become too dry. Cook for 2 minutes or so.
- Remove lid. Make sure the meat is done. Add 2-3 tablespoons of sesame garlic sauce.
- Mix thoroughly, coating everything. Continue cooking for 30 to 60 seconds.
- Turn off heat, transferring pan contents to large bowl.
When serving, you can sprinkle toasted sesame seeds on it for garnish.