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.
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!