I used to think that Chinese food was healthy. When I was younger I would order it all the time. I figured because it had so many vegetables I was eating well. But it wasn't until I started going to Flat Top Grill that I realized the amount of calories and fat in the various sauces. Of course Flat Top Grill has several ways to make your dish healthy, but all the sauces that had the texture I loved were high in calories, sodium and fat. So this dish in one of my homemade versions of Healthy Chinese Food. I think it definitely pops with a lot of the flavors I love from several of the beef dishes I love in China Town. It is similar to an oyster sauce, but the leeks and seeds in the sauce offer more favor.
Keep in mind, I am always on a mission to hide healthy ingredients in my food. Like a lot of moms I hide veggies in empanadas or in a meat sauce. I ended up using my baby blender as usual. This impromptu dish began with my craving for steak in an oyster sauce. What I love about oyster sauce is the thickness and how it makes the rice so rich and tasty.
I began by taking my leeks and slicing them along with the mushrooms. I placed them in the blender, with toasted sesame seeds and ginger. I added a little bit of garlic flavored olive oil. I then added celery seeds, about 2- tablespoons of light soy sauce and Kikkoman teriyaki glaze.
- 1 leek
- 4-6 ounces of mushrooms
- 1 table spoon if sesame seeds mixed with ginger
- ½ of tablespoon of celery seeds
- 2 tablespoons of light soy sauce
- 2 tablespoons of Kikkoman teriyaki glaze
- 2 filets (about a total of 10 oz of meat)
- chop up broccoli (how ever much you want)
Puree all these ingredients so it makes a thick sauce. It doesn’t taste exactly like oyster sauce, actually better. It has a bit more diversity in the flavor. Because of the leeks and seeds it has more overall flavor. Chop up small pieces of broccoli and boil them quickly (you can do this in the microwave). I do this in the microwave for about 2 minutes. I don’t overcook it because I want to keep it crunchy. After chopping the filets, pour your new sauce on the meat. Mix it thoroughly. If you find you want a little more thickness, add a bit more of the teriyaki glaze. I let mine marinade all day – since I did this at 7am. I then cooked the meat stove top on a medium flame. When the meat is about half way done, I throw the slightly boiled broccoli in the pan. Stir frequently to lather all the vegetables and to prevent the sauce from drying out and sticking to the bottom of the pan. I serve it over brown rice – I even used on the microwavable brands that is sticky – like the Dominick’s organics.