If you've noticed, I've been on a kale kick lately, and for this weeks, "I tried something new," I decided to pair a lemony kale side dish with some ginger teriyaki beef.
The meat I got was an organic grass fed top round, and let me tell you that if you've never had grass fed beef before, you must try it because there is a noticeable difference - the meat is more tender and to me has a sweeter taste. Cows are natural herbivores, so when you eat grass fed beef, you're getting what's true to the animal.
Ingredients Ginger Teriyaki Beef (serves 1 large portion or 2 small):
- 1/2 lb organic grass fed top round beef sliced into 1" rectangular pieces
- 1/4 sliced onion
- 1 tbsp diced fresh ginger root (it's about 1" of ginger)
- 2 tbsp olive oil
- 3 tbsp teriyaki sauce ( I use Soy Vay Veri Veri Teriyaki sauce because it's all natural ingredients)
- Pepper & salt
Let's Get Cooking:
- On medium heat, pour 2 tbsp olive oil into wok. Saute ginger and onion for about 30 seconds til it starts to soften.
- Toss in the beef. Season with a few shakes of salt & pepper. Saute meat for a minute. Add in the 3 tbsps of teriyaki sauce.
- Grass fed beef has high water content so you'll notice that the pan looks soupy. Keep cooking and stirring on occasion the beef for about 5 minutes, and the water will evaporate.
- Take the pan off the hot burner, and let it sit on a cool one for about 5 minutes so the sauce can thicken a bit.
Voilah! Ready to eat.
Ingredients Lemony Kale (serves 2):
- 2 cups chopped kale
- 1/2 tbsp olive oil
- 1/4 fresh lemon
- Garlic Salt
Let's Get Cooking:
- Boil 1 cup of water in a pot with lid.
- Blanch kale for 1 minute. No longer than that or the kale will be overcooked and mushy.
- Drain. Put kale in a small bowl pour in olive oil and squeeze lemon juice on kale. Add garlic salt to taste. Toss everything thoroughly.