Beef & Broccoli with Buckwheat Soba & Cooked Cabbage, Carrot-Cabbage Coleslaw and Plum Pudding with Mochi

A few of the ingredients.

Ingredients:

• Thin slices of beef - 1 piece for each person
• Half & Half
• Cream
• Eggs
• Broccoli
• Cabbage
• Carrots
• Onion
• Garli
• Ginger root
• Plums
• Grapes
• Walnuts
• Mochi
• Sesame Oil
• Tahini
• Plum Wine
• Rice Vinegar
• Soy Sauce
• Buckwheat Soba Noodles
• Ginger Powder
• Garlic Powder
• Chinese 5 Spice
• Cornstarch

Marinating the Beef

Marinate the thin slices of beef for at least 3 hours in the fridge (overnight is best):

• 1 Cup Rice Vinegar
• 2 Tbs. Soy Sauce
• 1 Tbs. Ginger Powder
• 1 Tbs. Garlic Powder
• 2 Tbs. Cornstarch

Broccoli, Sliced Carrots, Chopped Ginger, Onions and Garlic

Ingredients for Beef & Broccoli:

• Use Beef Marinade Mixture (see above)
• 2 Tbs. Sesame Oil
• 1 Large Crown of Broccoli -washed and cut into florets, leaving a large part of the stem on and slicing the large florets in half down the center.
• 3 Carrots - sliced
• 1 Ginger Root - peels and sliced
• 3 Garlic Cloves - cleaned and chopped fine
• 1 Brown Onion - chopped
• 1/2 tsp. Chinese 5 Spice
• 1 Cup Cold Water
• 1 Tbs. Cornstarch

Chop the Marinated Beef into bite-size pieces. Pour Sesame Oil and Marinated Beef into a large Iron skillet.  Start on high heat until it starts to simmer.  Lower to medium heat and let simmer until meat becomes very tender.  Add carrots and when they are tender add in the rest of the ingredients.  Be sure to dissolve the cornstarch into the cold water before adding.  Stir gently and let it simmer for a few minutes.  Serve immediately.

Delicious Beef & Broccoli

Ingredients for Buckwheat Soba & Cooked Cabbage:

• 3/4 Head Cabbage - Shredded
• 2 Carrots - Grated
• 1 Onion - Chopped
• 3 Cloves Garlic - Chopped fine
• 1 Medium Package - Buckwheat Soba Noodles - Cooked Gently until softened yet still firm.  Do not overcook.
• 3 Tbs. Sesame Oil
• 1 Tbs. Soy Sauce

Cooking the cabbage, grated carrots, onion, and garlic.

On low heat add sesame oil, cabbage, carrot, onion and garlic to a large sauce pot.  Put a lid on it and let it cook slowly.  When the cabbage is tender gently stir in your cooked Buckwheat Soba Noodles and the soy sauce.  Add more sesame oil, if needed, to coat the noodles.

Adding the Cooked Buckwheat Soba Noodles with the Cooked Cabbage Mixture.

Ingredients for Carrot-Cabbage Coleslaw:

• 1/4 Head Cabbage - Shredded
• 5 Carrots- Grated
• Tahini Dressing (see below)
• Handful Chopped Grapes
• 1/2 Cup Chopped Walnuts - crushed

 

Carrot-Cabbage Coleslaw with Tahini dressing topped with chopped grapes and crushed walnuts.

Tahini dressing:

• 1/2 Cup Tahini
• 1 Tbs. Soy Sauce
• 1 Tbs. Sesame Oil
• Add enough Rice Vinegar to make a thin sauce and pour over the chopped cabbage and grated carrots.  Top with chopped grapes and crushed walnuts.

 

Making the dressing for the Carrot-Cabbage Coleslaw

 

Beef & Broccoli with Buckwheat Soba Noodles & Cabbage with Carrot-Cabbage Slaw

Plum Cream Mochi:

• Mai's Bakery Green Tea Mochi
• 3/4 Cup Heavy Whipping Cream
• 3 Cups Sweet Plum Wine
• 6 mini-scoops Stevia - divided
• Mint Sprig
• 4 Plums
• 1-1/2 Tbs. Cornstarch dissolved in small amount of cold water

 

Plum Cream Mochi

The secret to this delectable dessert is to ensure that the plums with the wine reduction are very hot and the cream should be very cold.
  
While reducing the wine over medium heat, add the sliced and pitted plums and 2 mini-scoops stevia to simmer until soft.  Remove plums and set aside to keep warm while continuing the reduction.  Whip the cream with 4 mini-scoops of stevia.  When the wine is reduced by half, add the cornstarch and stir quickly.  Put plums in serving bowl and pour the wine reduction over them, add sliced mochi  and whipped cream.  Drizzle a small amount of the reduction over the top of the cream and garnish with a mint sprig.  

Serve immediately.