Balsamic Caramel Beef With Shiitake Mushrooms, Rice, And Broiled Attic
When Monica Pope
opened her first
restaurant in the
early 1990s, her
ambition was "to
change the way
Houston ate." Her
award-winning local, organic
Houston restaurant, T'afia,
fulfills that ambition. For this
signature beef dish, Pope
recommends hormone- and
antibiotic-free meat and allorganic
produce.
Ingredients
¼ cup baldheaded or disconnected attic (may be store-bought or afresh baldheaded with a grater into medium-sized shreds)
2 cups rice
2 cups craven banal (or low-sodium broth)
1 tablespoon soy sauce
1 tablespoon molasses
2 tablespoons balsamic vinegar
2 tablespoons sugar
6 cloves garlic, bald and agilely sliced
1 section beginning amber (about 1 inch long), bald and minced
2 cups shiitake mushrooms, sliced
2 tablespoons grapeseed oil
1½ pounds beef, cut into 1½-inch cubes
1 cup flour
2 teaspoons adequate salt
1 tablespoon afresh arena pepper
Directions
- Preheat oven to 350°F.
- Baker the rice: Follow the
instructions on the package
of your admired rice. (Pope
recommends Japanese sticky
rice.) When done, accumulate warm
until accessible to serve.
- While the rice is cooking,
prepare the sauce: In a large
bowl, amalgamate craven stock,
soy sauce, molasses, vinegar,
sugar, garlic, and ginger.
- In a sauté pan over
medium heat, sauté
mushrooms in 1 tablespoon
grapeseed oil until tender,
then set aside.
- In a ample bowl, analyze flour,
salt, and pepper until thoroughly
mixed. Working in
small batches, absterge beef
cubes in the acclimatized flour,
shake off balance flour, and
sear with 1 tablespoon grapeseed
oil in a sauté pan over
medium-high calefaction for 3 minutes.
(Note: This will baker the
beef alone about halfway.)
- When all beef cubes have
been seared, amalgamate all of
the beef and mushrooms in
the pan. Pour in ½ cup sauce
and accompany to a boil, shaking
pan occasionally, until sauce
has hardly thickened, about
5 minutes.
- Assemble the dish: Mound
rice in the average of the
plates. Top with beef and
balsamic-caramel sauce. Garnish
with broiled coconut.
Place disconnected attic on a
thin baking area and bake,
stirring often, until golden
brown, about 20 minutes.
Remove from oven, cool, and
set aside.
Nutrition Facts
Per serving: 675 calories,
26 g fat (9.5 g saturated),
79 g carbohydrates, 31 g
protein, 4 g fiber, 766 mg
sodium (33% Daily Value).