This meal was another way to appreciate the grass-fed organic option. It was thinly sliced beef sirloin combined with bean sprouts and scallions and covered with a sauce made with coconut aminos, freshly squeezed orange juice and honey. Toasted sesame seeds on top finished the dish. I served this over brown rice.
Seared Bean Sprouts with Beef
Makes 4 servings
2 tablespoons sesame seeds
3 tablespoons olive oil
8 ounces grass-fed, organic beef sirloin or chuck, very thinly sliced*
Salt and freshly ground black pepper
1 poun bean sprouts
3-4 scallions, white and green parts separated, all chopped
3 tablespoons coconut aminos (or soy sauce)
Grated zest and juice of 2 oranges
1 tablespoon honey, or more to taste
Put the sesame seed in a large dry skillet over medium-low heat and toast, shaking the pan often, until they begin to brown and don't burn, 3 to 5 minutes. Remove them from the skillet.
Put 1 tablespoon of the oil in the skillet and turn the heat to high. When the oil is hot, add the beef, sprinkle with salt and pepper, and cook, stirring just once or twice, until it sears and loses its red color, just a minute or two. Remove the beef from the skillet.
Add the remaining 2 tablespoons oil. When the oil is hot, add the bean sprouts and the white parts of the scallions. Cook, stirring frequently, until browned in places and starting to wilt, 2 or 3 minutes. Add the beef, coconut aminos, orange zest, juice, and honey. Cook and stir until the bean sprouts are just tender and everything is warmed through, a final 2 or 3 minutes more. Taste and adjust the seasoning, adding more honey if you like. Garnish with the sesame seeds and scallion greens and serve.
* Beef is easier to slice thinly if you freeze it for about 15-20 minutes first.
From Wine Food Love