Sesame Beef with Saffron rice

Sesame Beef & Saffron Rice

Ingredients

4 oz sliced flank steak

TT soy sauce

TT sugar

TT oil

2 cloves garlic, minced

TT green onions, chopped

TT sesame seeds

TT sliced onions

TT sliced celery

TT sliced mushrooms

TT sliced red peppers

TT sliced broccoli (blanched)

TT beef stock

Procedure:

Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.  Cut steak into strips and add to bowl. Cover and refrigerate 20 minutes.  Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.  Remove and set aside.  In a bit more of oil, sauté all veggies, then add meat mixture back in and cook down for 3-4 mins, if it gets too thick thin out with beef stock and adjust seasonings.  Serve on bead of Saffron rice.

Saffron Rice

1 cups uncooked long-grain rice

TT crushed saffron threads

2 tablespoons butter

2 whole cloves

1 cinnamon sticks

1 onion, chopped

1.5 cups chix stock

TT salt

Procedure:

Soak saffron threads in 2 tablespoons boiling water.

Melt butter in a large saucepan over medium heat;, cloves and cinnamon and sauté  2 minutes, stirring occasionally. Stir in onion and sauté, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.  Pour in the boiling broth and stir in the salt and saffron solution.  Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.