Blood Orange Ginger Teriyaki Beef & Rapini Over Brown Rice Cookin’ Greens Rapini
|Beef sirloin||1⁄2 Pound, thinly sliced (250 gram)|
|Vegetable oil||45 Milliliter (3 tablespoon)|
|Frozen garlic cubes/3 finely chopped garlic cloves||3 (Toppits)|
|Frozen ginger cubes/3 teaspoon fresh ginger||3 (Toppits)|
|Onion||1 Medium, thinly sliced|
|Shitake mushrooms/Button mushrooms||6 , thinly sliced|
|Red pepper||1⁄2 , thinly sliced|
|Rapini||2 1⁄2 Cup (40 tbs) (Cookin Greens)|
|Blood orange||1 Medium, zested, 1 tablespoon /15 milliliter zest (zested, 1 tablespoon /15 milliliter zest)|
|Blood orange/1/3 cup / 80 milliliter orange juice||1 Medium, juiced|
|Teriyaki sauce||125 Milliliter (1/2 cup)|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Uncooked long grain brown rice||1 Cup (16 tbs), prepared according manufacturers instructions about 2 cups cooked (4 servings)|
In a small bowl, mix 1 tbsp olive oil,
1 Toppits Frozen Garlic Cube and 1 Toppits®
Frozen Ginger Cube. Mash with a fork until
cubes are blended with oil. Add sliced beef to
bowl and mix well to marinate. Season with
sea salt and pepper to taste.
Heat a large frying pan or wok pan over medium-high heat.
Add beef to pan and sauté until cooked to medium
doneness (beef is just turning brown). Transfer beef
into a small bowl and set aside.
In same pan add 2 tbsp olive oil, add onion and sauté for 2-3
minutes, stirring frequently until softened. Reduce heat to
medium, and add remaining Toppits® Frozen Garlic Cubes,
Toppits Frozen Ginger Cubes, mushrooms, red pepper,
and rapini. Stir well and continue to cook, stirring
frequently for 5-7 minutes, until vegetables are softened.
Add orange juice and orange zest to pan, stirring well to
incorporate. Add teriyaki sauce and sautéed beef back to pan,
stir well, and cook until sauce is hot and thickened slightly.
Season with sea salt and freshly ground black pepper to taste.
Divide prepared brown rice (about ½ cup per serving)
into 4 serving bowls and top each serving with Beef and
Rapini Mixture. Serve immediately! Approximately 4 servings.
COOKIN’ TIPS: Top with bean sprouts and
chopped unsalted peanuts for some crunch!
Do not over cook your greens. Ensure greens are cooked
evenly. For food safety reasons, internal temperature should
reach 71C or 160F. Keep frozen until ready to use.
Store unused product in freezer.