<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 medium-size white potatoes</li>
<li>1 head broccoli, stemmed and cut into florets (about 3 cups)</li>
<li>1 lb wafer-thin sliced beef</li>
<li>½ tsp fine sea salt</li>
<li>1 tbsp salted butter</li>
<li>1 tbsp white sesame seeds, for garnish</li>
<li>½ tsp red pepper flakes, for garnish</li>
<li>2 tsp sesame oil</li>
<li>2 garlic cloves, minced</li>
<li>1 (½ inch) piece fresh ginger, minced (about 2 tsp)</li>
<li>¾ cup coconut aminos</li>
<li>1 tsp fish sauce</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat the oven to 450°F. Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until they give when squeezed in your hand. (Protect your hand with an oven mitt or a kitchen towel.) When the potatoes are finished baking, set them aside to cool.</li>
<li>While the potatoes are baking, prepare the sauce: Heat the sesame oil in a saucepan over medium heat. Add the garlic and sauté for about 4 minutes, or until fragrant but not burned. Then add the ginger and sauté for an additional 3 to 4 minutes, or until fragrant. Last, add the coconut aminos and fish sauce. Bring to a simmer, uncovered, and let the sauce reduce for about 20 minutes. When it can coat the back of a spoon, it’s finished.</li>
<li>Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 10 minutes, or until the broccoli is easily pierced with a fork. When finished, turn off the heat and setaside until assembly.
<li>Cut the potatoes lengthwise across the top. Place an equal amount of broccoli into each potato pocket; top with the beef. Drizzle with the sauce and top with white sesame seeds and red pepper flakes.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print