Asian Broccoli Steaks with Coconut Rice

These amazing Asian Broccoli Steaks with Coconut Rice are a great dish to have for a meatless meal. It’s crisp, tender, and packs a punch of flavor.

Looking for a meatless option? Look no further my loves because I got a recipe for you. A vegan meal that contains honey… yes, I know. But let me explain…I actually consider these to be vegan and plant-based recipes due to the fact that many vegans, still consume honey for medicinal reasons and benefits. Although I am part-time plant-based/vegan, I like to think of honey as an ok ingredient to consume because it’s good for you. I opt for raw unfiltered honey always.

These broccoli steaks are sliced in half and boiled for a few minutes in hot boiling water. Then, they’re  doused in a delicious Asian sauce and baked until nice and crispy. But be sure to save some of that sauce to drizzle on top right out of the oven. It add some extra flavor.

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Asian Broccoli Steaks with Coconut Rice

This meal needed a tasty starch, so of course, I turned to my delicious coconut rice. I’ve been making this rice for many years now and it’s actually my youngest son’s favorite rice dish. Made with just a few simple ingredients, this rice is out of this world good!

To add a little freshness, I had some purple cabbage that I wasn’t sure what I wanted to do with. I decided to slice it thin, add some fresh cilantro and basil, and dress it up with a touch of lime juice, oil, and salt. You can definitely make this ahead, and refrigerate.

I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!

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Xo,
Natalie

Asian Broccoli Steaks with Coconut Rice

Asian Broccoli Steaks with Coconut Rice

Asian Broccoli Steaks with Coconut Rice

This is a delicious Broccoli "Steak" infused with Asian flavors of coconut aminos and rice wine vinegar. It's laid on a bed of coconut rice and served with a citrus cabbage salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 6

Ingredients
  

  • 3 heads of broccoli sliced in half
  • 4 tablespoons of olive oil
  • 3 tablespoons of coconut aminos or soy sauce
  • 3 tablespoons of rice wine vinegar
  • 1 lime juiced
  • 1 garlic sliced
  • 1.5 tsp honey omit if vegan or Whole30
  • 1.5 tsp sesame oil
  • salt and pepper to taste
  • Fresh cilantro for garnish
  • CABBAGE SALAD
  • 1/2 head red cabbage
  • 1/2 lime juiced
  • 1 tbsp cilantro rough chopped
  • 1 tbsp basil rough chopped
  • salt and pepper to taste
  • COCONUT RICE
  • 1 1/4 cup jasmine or basmati rice rinsed
  • 1 can coconut milk
  • 2 tbsp filtered water

Instructions
 

  • Preheat oven to 425°
  • Bring a large pot of water to a boil. Gently add in the broccoli and cook for about 5 minutes.
  • Remove and lay on a wired rack or towel and allow for it to dry (about 10 minutes) while you prep the dressing.
  • To make the dressing: In a mason jar, add the olive oil, coconut aminos, rice wine vinegar, lime juice, garlic, honey, and sesame oil. Add the lid and shake it up.
  • On a baking sheet lined with parchment paper, add the broccoli and about half of the dressing. Season with salt and pepper and bake for 20-25 minutes.
  • Once the broccoli is nice lightly charred, drizzle the remaining dressing on top.
  • CABBAGE SALAD: While the broccoli is baking, add all the ingredients to the cabbage salad in a bowl and mix well. Set aside until ready to serve.
  • COCONUT RICE: In a saucepan, add all of the rice ingredients and place a lid on top. Cook on medium-low heat for about 15 minutes or until liquid is absorbed.
  • Add the riced cauliflower and cook so all the liquid is absorbed. Turn off heat and stir.
  • If your rice needs more liquid and not finished cooking, add a splash of water and cook a bit longer if needed.
  • Serve the broccoli steak on a bed of coconut rice and the cabbage salad and enjoy!
Keyword Asian Sauce, Broccoli Steak, Cabbage Salad, Coconut Rice, DInner Ideas, Meatless Meals

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