Beef Ginger with Miso Sesame Rice & Roasted Broccoli #304

To learn how to make Beef Ginger with Miso Sesame Rice & Roasted Broccoli #304 Click the Subscribe button and then click here for the recipe. #Japanese Food #Chinese Food #Asain Food INGREDIENTS   10 oz chopped Beef or 2 Boneless, Skinless Chicken Breasts ½ cup Long Grain White Rice ½ lb Broccoli 2 cloves Garlic 1 Tbsp Sweet White Miso Paste 1 Tbsp Rice Vinegar 1 oz Butter 1 Piece Ginger 1 Tbsp Honey 1 Tbsp Sesame Oil 1 tsp Black & White Sesame Seeds step-by-step INSTRUCTIONS COOK ALONG Prepare the ingredients & start the sauce 1. Prepare the ingredients & start the sauce Remove the honey from the refrigerator to bring it to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 12 inch of the stem, then cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, whisk together the miso paste, vinegar, honey (kneading the packet before opening), and 14 cups of water. Taste, then season with salt and pepper if desired. Cook & finish the rice 2. Cook & finish the rice In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm. Roast the broccoli 3. Roast the broccoli Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Cook the chicken 4. Cook the chicken Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. An instant-read thermometer should register 165°F. Finish the sauce & serve your dish 5. Finish the sauce & serve your dish Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and roasted broccoli. Top the chicken with the finished sauce. Garnish with sesame seeds. Enjoy! tags dinner,ginger,ginger beef,miso sesame,korean mixed rice with vegetables and meat,rice mixed with vegetables,korean mixed rice with meat and assorted vegetables,spice n pans,ginger spring onion beef,spring onion ginger beef,beef with scallions,sesame,sesame tofu,carrot ginger dressing,stir fried beef ginger & spring onion,beef recipes for dinner,sesame crusted,seasame,beef recipe for dinner,dinner recipes,spice n pans recipes,twitch,spice and pans,dinner recipe,easy dinner ideas For more info recipes and measurements go to HTTP://jamestdds.blogspot.com The Diabetic Diet Show