Nirvana Beef with Expresso-Ancho Chili Sauce and Lime Cilantro “Cauliflower Rice”

Asian Food, beef, grill, low carb, marinade, meat, Paleo, Tomato

s12

I have been tweaking the perfect sauce for beef for a very long time. I finally learned that simpler is better. Over time, I took out the complicated and unnecessary ingredients of my previous concoctions. My dinner guests AKA, “guinea pigs” to my eclectic recipes, told me I finally got it right. More about that later…First, the beef and it’s marinade:

2 or 3 lbs. organic, grass fed beef, I’m using 2 New York strips and 2 Rib-eyes because that’s what I had in the fridgidare.

1/2 cup sake

3 Tablespoons Ume Plum Vinegar

2 Tablespoons organic Nama Shoyu or organic Tamari, reduced sodium

2 Tablespoons sichuan peppercorns (Chinese coriander seed) ground

4 garlic cloves

Pour over the beef and let marinade for 3 hours or even overnight

.schez

s6

Next: get the expresso-ancho chili sauce ready in a saucepan:

s9

3 Tablespoons ghee or unsalted butter

2 Tablespoons ancho chili powder

1 cup organic tomato puree

7 oz.  freshly brewed expresso

2 Tablespoons Ume Plum vinegar

3 Tablespoons sake

3 Tablespoons Sichuan peppercorns, ground (optional but delish)

Mix all the sauce ingredients together and simmer for about 15 minutes.How simple is that? Keep warm until the beef is grilled and the cauliflower rice is ready. If the sauce is too thin, add a little tomato paste, too thick, add water. It should look like a red gravy. It will look like this:

s10

s11

It looks good, right? It tastes scrump. You can keep some in a glass jar in the frigidaire for a few days. It’s great on a lot of food items. Chicken, fish and what-not. Now for the cauliflower rice:

s5

s4

s-3

1 Tablespoon ghee or unsalted butter

1 head of organic cauliflower, rough cut in a food processor until it resembles rice

2 Tablespoons sichuan peppercorns, ground (I used a mortar & pestle)

The zest and juice of 4 limes

2 shallots, diced

2 slices fresh ginger, diced

1/2 cup Romano or Parmesan cheese, grated

1 cup cilantro, chopped

Combine all the ingredients except the cilantro and grated cheese in a pan and sautee with a Tablespoon of ghee for about 7 minutes. Add the cilantro and cheese and continue cooking for another minute. Remove from the heat. It should look like this:

s7

s8

Yes, nice, toasty and fluffy. And it tastes better than white rice. Now grill the beef and slice it up into the sauce. You can even serve the sauce on the side if you like, I’m just suggesting. Mound some of the cauliflower rice in a plate or bowl. Pour the beef and sauce over the cauliflower rice. Brew some green tea to drink. Reflect on the wonderful day the beautiful universe has given us.

This sauce in this recipe is great as a steak sauce, BBQ sauce, and as a condiment with many other dishes. Keep some extra just for dipping. This sauce is 12 years in the making. A lot of my heart and soul has gone into this. The mixture of expresso and ancho chili is pure food alchemy. It’s a pleasant surprise and totally unexpected. The leftovers of this entire dish are amazing, re-heated. Make enough for lunch the next day, for someone you love.

s13

Good Karma Mahi-Mahi, fresh Shitaki & Zucchini Udon Noodles

Asian Food, Fish, low carb, Paleo, Udon Noodles

fish14

Get your chopsticks ready! Play your favorite relaxing music and light your favorite candles. Make some lovely  green tea and get your little teacups filled. This flavorful dish is made with Mahi-Mahi marinated in Miso & Sake with delicious low carb Udon Noodles made from veggies with a Paderno Spiral Vegatable Slicer. You can also use a Julianne Veggie peeler if you want, to make the long noodles.

For the fish marinade, whisk together:

1/2 cup organic white miso paste

1 1/2 Tablespoons grated ginger

1 Tablespoon Hoisin Sauce

1/2 cup organic Japanese saki

1/2 cup ume plum vinegar

1/2 cup organic nama shoyu

Pour over 2 or 3 nice mahi-mahi fillets. Marinate for an hour.

fish3

After marinating:

Pull fish out of the marinade, place on a platter & top with 1 1/2 teaspoons shichimi togarashi and 1 1/2 teaspoons Furykaki. (see photos below)

fish1

fish4fish2fish11

These products can be bought at your local whole foods store or an Asian grocery and please keep in your fridgidare & spice drawer for multiple healthy food recipes from eggs to din-din.

fish10

Set aside. You will either grill or cook these in a sautee pan with a bit of sesame oil in a minute, but first, marinate the shitake mushrooms:

10 shitake mushrooms, sliced

1 1/2 Tablespoons Nama Shoyu

5 star anise seeds (just to flavor and look pretty-don’t eat these because they have a husk that’s not appetizing and too crunchy)

A splash of Ume Plum Vinegar

A splash of Japanese Saki

1 Tablespoon Sesame oil.

It will look pretty like this:

fish5

Ah, I just tried a slice of shitake and it was delicious. Let this marinate while you make the Udon Noodles:

Take a Spiral Vegatable Slicer, or  a Julianne Veggie peeler, and 2 medium zucchinis.

Make long, thick noodle slices like this:

fish6fish9fish8

Now, add/place/mix the noodles in the shitake mushrooms and it’s marinade. Let sit for a few minutes while you grill or pan cook your fish. The noodles will soak up the shitake flavors and the yummy marinade.

Now take the fish off the grill and set aside. Heat up a skillet and with a Tablespoon of sesame oil, sautee the udon-shitake mixture(minus the juices) until hot. It will look like this:

fish12

Place in a serving dish. Cut up the mahi-mahi into smaller pieces and place on top of the noodles and shitakes

.fish13

fish14

Serve in bowls. Don’t eat the star anise, they have done their job. This dish is very filling and tastes sublime. It tastes even better than the usual Udon noodles-but are actually good for you. You won’t have that awful post-carb low feeling that grain noodles & pasta leave you with. No bloat either.

Eat with chopsticks. Serve with your favorite Japanese tea. Feel the love. You are the love.