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Another simple recipe (and is the microwave killing our food?)

Okay so here is the other ultra easy meal we are having this week. I tend to do many variations of this recipe so it might seem similar to some of my others, but this one is even simpler to make, and that is the goal for this week, right?

What makes this recipe especially good is not only the delicious Tessemae’s dressing, but also the mushrooms. I love those things! When I was little, and we would go out for Chinese food, mushrooms (and of course the baby corn), were my favorites to eat. For this recipe, any type of mushroom will do.

All you need for this Broccoli Bison Bowl recipe is:

  • 1.5 lb grass fed bison or beef
  • 1 bag or head of broccoli
  • 1 can of straw mushrooms (any other kind will do)
  • 1 bottle Tessemae’s Ginger Soy (or some Tamari or coconut aminos and fresh ginger)
  • fresh ginger and arrowroot powder, optional
  • you could also add chopped onions, spinach, or whatever you have around…


Start by browning your meat on high, then turn the stove down, and add your mushroom and Tessemae’s (about 1/2 the bottle or more) and keep stirring. I did mix about 2 tsp arrowroot with 2 tsp with water in a small bowl and then added that to the mix so it would thicken the sauce a little, but that is optional.

I also used some fresh ginger. You can never have too much ginger, in my opinion. By the way, do y’all know the easiest way to use ginger? I grew up on it so not sure if it’s common knowledge or not but you can store it in the freezer. Then when you are ready to use it just take it out and with a sharp knife scrape off what you want and then throw it back in the freezer for the next time.

By the way, doesn’t this recipe below look good? Those were pork egg roll-less. I’ll share that soon, too.


Then for the broccoli, if you use one in a bag and want it to steam quickly, just throw it in the microwave for 3 minutes. Then, put it in the pan and carefully chop it (or place in colander/cutting board to chop) with a ulu knife or any other knife to make the heads into smaller bite sized pieces. Mix everything together and enjoy!

Anyway, what is so great about this simple recipes is it is very versatile. You could squeeze an orange for some extra sweetness, or add onions, scallions, cilantro, baby corn, water chestnuts, spinach, squash, zucchini…really anything you guys like, or have on hand. I hope you enjoy it!


Quick side note: For those of you kind of freaking out about the microwave thing…I know, I get it and I too have heard for years not to use it. But, my most trusted source, Chris Kresser, who always has the latest, most up-to-date information says “the balance of studies seem to suggest that microwaving is safe, doesn’t reduce nutrient levels, and may even reduce nutrient levels less than some other forms of cooking, although the studies did seem to suggest that using lower settings on the microwave is probably better for preserving nutrients.” The Ancestral Chef even goes so far to say it may even “increase nutrients” according to her post here. I’m not sure I’m ready to go that far on the microwave debate just yet, but I’m glad to know I can use it every once in awhile without the guilt.

I love these things! When I was little, I use to think they were like little Smurf houses…Mmmmm Smurf Houses._DSC9419cr


  • Ann - I had never heard the freezer tip for ginger. Do you shave back the outer part and then shave or just shave it all? Thanks so much…love this tip!ReplyCancel

  • Landria - Hey Ann! I just cut or scrape off the outer part and then keep scraping until I get the part/amount I need. Hope this helps!ReplyCancel

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