Tenderstem broccoli and buffalo hoisin stir fry

I do buy and prepare buffalo meat quite a bit, in the past couple of years, and my whole family loves it. This tenderstem broccoli and buffalo hoisin stir fry is a favorite recipe in my family, truly enjoyable everytime.

Although buffalo is also a cattle, its meat does differ from beef in that this has a lower fat content and the meat colour is darker and the actual fat is whiter in colour but all in all it is a healthier meat to have. I love both beef and buffalo but if I had to choose between the two I’d chose buffalo, as I find it tastier and because I know it’s healthier, well, (depending on the cut as well and how and what the cattle was fed on).

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I cook it pretty much the same ways as I cook beef so this time I’m introducing this really easy recipe that anyone can prepare in a flash and it is really delicious.

There’s nothing extraordinary about this recipe, but it’s simple and fast to cook, a very appealing and tasty dish.

Moving on to the vegetables now… I can’t hold this in, I have to burst out and adress the issue of certain cooks choosing to throw the broccoli stems away. I feel like shouting out loud seeing this ‘culinary atrocity’.

Please, please, don’t throw the broccoli stems away!! Just wash them thoroughly, chop the stems away from the florets and just throw them into the cooking pan two minutes earlier, that’s it!

The stems are almost the best part of this buffalo stir fry recipe, they’re high in fiber, crunchy, flavorful and full of ‘personality’.

This is pretty much all I wanted to say about this, so here’s the recipe ?

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Tenderstem broccoli and buffalo hoisin stir fry

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Ramona Sebastian

Ingredients

• 400 g broccoli (tenderstem)
• 400 g buffalo meat
• 1 large carrot
• 2 peppers (any color)
• 2 onions (both white and red)
• 200 g beans (green, French or flat)
• 1 tbsp Sesame seeds (mixed)
• 1 tsp coconut oil
• 2 cloves garlic
• 1 tbsp hoisin sauce (sweet)
• 3-4 drops Worcester sauce
• 1 tsp Indonesian soy sauce (sweet)
• 1 tbsp Tamari sauce (to marinate the meat)
• 1/3 lemon (use the juice to marinate the meat)

Instructions

• Start by preparing the vegetables first so they are all preparare and ready to cook when needed. Peel, wash and cut onions julienne or however you fancy but not finely chopped but rather chunckier.
• Peel, wash and shave the carrot. Put the shavings aside.
• Wash and split/cut the broccoli stems from the the florets. Put aside on a plate.
• Cut the peppers and the beans and set, separately aside.
• Peel the garlic and chop roughly.
• Take out the sauces and make ready.
• Shred the meat into thin strips and place in a bowl with some Tamari sauce and the lemon juice. Remember to turn and toss a few times so meat does get marinated properly.
• Place a deeper pan on medium fire with half of the coconut oil in. Add the onions and the beans. Cook for 2 minutes tossing it a couple of times. No need to cover.
• Add the broccoli stems and the peppers. Cook for 2 minutes.
• Add the broccoli tips and the carrot shavings and the garlic. Cook for 2 more minutes.
• Add the sauces, one by one and cook for one more minute.
• Turn the fire/stove off and leave it aside for now.
• Cooking the meat will only take two minutes so you can either do it in parallel and start at step 10 or 11 to finish all at once but if you don't feel confident doing this just leave it for the last bit, it will only take a couple of minutes so no panic of veggies getting cold. Place a frying pan on fire (set high) add the coconut oil in and when it starts sizzling add the marinated meat. Crash some pepper and cook for 2 minutes.
• Put the vegetables on serving plates and add the meat, sprinkle some sesame seeds and enjoy!

Notes

* Peppers, and few colours so use as many colours as you fancy it will look amazing.

* Beans I always use French beans or the flat Helda ones. Don't use a runner beans as their shell it's a lot harder and I don't recommend to use those.

* Onions I normally use one of each but you can use either white or only red, it really doesn't make much difference as those will be the most cooked out of all veggies so you want to really get to see any colour in them any more and the sources will turn them one colour anyway.

Enjoy, enjoy, enjoy!