NEW ORLEANS —
Broccoli Buddha Bowl with Beef
2 garlic cloves, minced
2" piece ginger, peeled and grated
2 Tbsp. brown sugar
1/4 cup soy sauce
Juice of 1 lime
Freshly ground black pepper
1 lb. flank steak, cut into ½-inch slices
1 head broccoli florets
4 cups brown rice, cooked
4 green onions, thinly sliced
White and black sesame seeds, for garnish
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 oil. When the oil is hot, 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.
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.
Garnish with green onions and sesame seeds.
3 heads of broccoli, cut into bite-size pieces
1/2 cup cheddar Jack, shredded
1/4 red onion, thinly sliced
1/4 cup almond slices, toasted
3 slices bacon, cooked and crumbled
2 green onions, sliced
2/3 cup yogurt
3 Tbsp. red wine vinegar
1 Tbsp. Creole mustard
Kosher salt and ground black pepper
In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. Drain when cool.
In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.