Sunday Night Dinner

Even with end of semester cram time, I found some time to make a Sunday night dinner. Before school, my favorite Sundays were spent in the kitchen experimenting…

This beautiful purple rice was the inspiration for the creation of the following recipe. This rice turns purple when cooked. The purple inspired me to use beets in the following dish. We ate more purple food in this meal than we have in months!

If purple rice isn’t your thing, brown or jasmine rice would be good too. This meal could very easily be made vegan by using mock duck.

Broccoli, Beets, & Beef

• 3/4 lb. beef or mock duck cubed
• 1 stalk of broccoli
• 1 large purple beet
• 1/2 yellow onion
• 2 handfuls sliced mushrooms
• 3 cloves of garlic
• 2 inches of fresh ginger
• 1 shredded carrot
• 2 cups cooked rice
• curry powder
• salt & pepper
• soy sauce
• canola oil
• balsamic vinegar

Pre-heat oven to 400 degrees

Make rice according to directions.

Finely chop 1 clove garlic and 1 inch of fresh peeled ginger. Mix with 1 tablespoon of soy sauce and 1 tablespoon of curry powder. Stir cubed beef or mock duck into this mixture and refrigerate.

Peel beet and slice thin. Spray a baking tray with canola oil. Place sliced beets and lightly salt & pepper. Roast in oven for 40 minutes, flipping every fifteen minutes or so.

Chop broccoli and lightly steam.

Chop onion, 2 cloves of garlic and the leftover ginger. Shred carrot and slice mushrooms.

When the beets are done, slice them and toss lightly with balsamic vinegar.

In a pan or a wok, saute onion, garlic and ginger in canola oil and add the beef or mock duck. Saute for until the beef or mock duck is almost done. Add mushrooms. Saute for 1 minute. Add beets and broccoli and saute for another 3- 4 minutes.

Serve with rice and topped with shredded carrots. This recipe serves about 4 people.
Enjoy!