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INGREDIENTS
  • 2 cloves garlic, grated
  • 2" piece ginger, peeled and grated
  • 2 tbsp. brown sugar
  • 1/4 c. soy sauce
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper
  • Canola oil, for searing
  • 1 lb. flank steak, cut into ½-inch slices
  • 1 head broccoli florets
  • 4 c. cooked brown rice
  • 4 green onions, thinly sliced
  • White and black sesame seeds, for garnish

DIRECTIONS
  • In a small jar, combine garlic, ginger, sugar, soy sauce, and lime juice, then season with pepper and shake well.
  • Over high heat, coat a medium skillet with canola oil. When the oil is nearly smoking, add the steak and cook, turning frequently, until cooked through, about 3 minutes per side.
  • Transfer steak to a cutting board, season with salt and pepper, and let rest.
  • Reduce heat to medium, then add sauce to skillet and deglaze pan, then add broccoli. Season generously with salt and pepper, and let simmer for a few minutes.
  • Meanwhile, divide rice between bowls, then add steak.
  • When the broccoli is cooked through, add it next to the steak and drizzle the sauce over both the steak and broccoli.
  • Garnish with green onions and sesame seeds.
Published on
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Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Directions 
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Recipes

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