So exams are all done I am finally back home and all ready to celebrate some Christmas. It’s weird not having any homework or studying to stress over; I feel like I have got all the time in the world to do absolutely nothing and it is soooooooooo beyond wonderful. Well…maybe not ‘absolutely nothing to do’ because I have lots of family functions during the break, but still I do not have anything to complain about.
Though I did make quite a few meals on my own this past semester, living off of cafeteria food was especially difficult – especially when you find that food is something to be enjoyed and savoured just as much as fueling your body. So a significant reason why I am so happy to be home is the fact that I get to make my nutritious gastronomic creations once again and have them be enjoyed by my friends and family.
Last night I had my roommate over from College (we’re still not sick of each other yet surprisingly ) and made her and I some pretty delicious steak. I still don’t know how I managed to use the barbecue on my own without singeing my eyebrows off or setting the house on fire, but nonetheless I am quite satisfied I did not turn the tender cut of meat into leather.
I have made a modification of this recipe multiple times – using chicken instead – and have found it one of my favorite go-to’s when I have no clue what to make. In this dish, a fusion of different aromas and textures working harmoniously together creating a hearty, yet flavourful experience quite simple to make in your own kitchen – with hints of coconut, ginger, and garlic.
Coconut Steak Teriyaki Stirfry
Here’s what you will need:
3 Tbsp Agave
1/4 Cup Reduced-Sodium Soy Sauce
1 Tbsp Worcestershire
1 Tbsp Green Onion, chopped
1 Tsp Garlic, minced
1/2 Tsp Fresh Ginger
1/2 Tsp Dijon Mustard
1/2 Tsp Ground Pepper
20 oz Beef Tenderloin – Or any other cut of meat really.
1 cup of dry quinoa
1 + 1 Tbsp Coconut Oil
2 Shallots, chopped
2 Large Carrots, sliced
1 Head Broccoli, chopped
2 Bell Peppers, sliced
1 1/2 Cups Mushrooms, sliced.
Whisk first eight ingredients together. Pour 1/2 of Teriyaki Mixture onto beef tenderloin to let marinate for a bit.
Meanwhile, cook quinoa according to directions on the package. Mix in 1 Tbsp of coconut oil and set aside.
In a large skillet, saute shallots in other Tbsp of coconut oil until they are translucent
Add carrots, broccoli, and peppers and cook on medium to high heat for about 2 minutes. Add in mushrooms and 1/2 of the remaining teriyaki sauce and continue to cook on medium-high for another 3-4 minutes. Keep stirfry warm on low heat while grilling the steak.
Set meat on the grill and have it cook for 4-5 minutes on each side.
Layer quinoa, veggies, and sliced beef tenderloin in bowls and drizzle with the rest of the teriyaki sauce. Serves 4
There you have it! Bon Appetit.