Source: Monica Pope
1 ½ lb Texas Beef , cut into 1 ½-inch cubes
(all-natural, no hormones/no antibiotics)
1 cup Flour, seasoned with
2 tbls kosher salt & 1 tbls freshly ground pepper
2 tlbs grapeseed oil
2 cups Texas Shiitake Mushrooms, sliced
2 cups your favorite organic rice
¼ cup shaved coconut, toasted, to garnish
2 cups organic chicken stock
2 tbls kecap manis (sweet soy sauce – see note below)
2 tbls balsamic vinegar
1 tbls Wholesome Sweeteners organic sugar
6 cloves organic garlic, peeled and thinly sliced 1 inch piece fresh ginger, peeled and minced
Cook your favorite rice as per the instructions on the package (we like to use Japanese sticky rice). Keep warm until ready to serve.
While waiting for your rice to cook, combine all ingredients for the caramel sauce and set aside. Saute your mushrooms in grapeseed oil and then set aside.
Dredge the beef cubes in the seasoned flour. Pat off excess flour and sear in a sauté pan that you have drizzled with grapeseed oil for 2-3 minutes on each side. This will cook the beef only halfway. Do not put too much beef in the pan at one time – make sure there’s just one layer in the pan. Do as many batches of beef as you need; wipe the pan clean after two batches.
Put all of the seared beef, along with your mushrooms, back in the pan. Pour in ½ cup caramel sauce and bring to a boil. Cook over medium-high heat, shaking pan occasionally, until the sauce has slightly thickened, about 5 minutes (add more caramel sauce in ½ cup increments if sauce starts to thicken too much).
TO ASSEMBLE: Mound rice in the middle of the plate. Top with beef and balsamic-caramel sauce. Garnish with toasted coconut.
If you cannot find Kecap Manis, you can make your own sweet soy sauce by combining 1 tbsp soy sauce, 1 tbls molasses and 1 tbls sugar.