This recipe is for sliced steak with asparagus, kale, and corn kernels, a meal I cook for my family when someone needs a meal that boosts clear, sustained concentration and a sense of settled strength. It’s a rich yet easy-to-digest dish, designed to keep the mind sharp and the body nourished without feeling heavy.
Ingredients:
- Asparagus, 1 bunch
- Corn, 4 ears
- Leek, 1
- Kale, 1 bunch
- Bean sprouts, 1/4 cup (optional)
- Cilantro (coriander leaf), to taste (or use parsley)
- Sliced leftover meat (or any protein of your choice)
- Knob of butter
- Olive oil
- Salt and freshly cracked pepper to taste
Preparations:
Wash and trim the asparagus, then chop into bite-sized pieces. Cut the corn from the cobs (or use frozen corn kernels), trim and finely chop the leek, and tear the kale away from its stems into manageable pieces. Chop the cilantro and set it aside for later.
Cooking Instructions:
Heat a generous splash of olive oil in a large pan over medium heat. Add the leek and stir gently for a few minutes until it softens and becomes fragrant. Add the kale with a splash of boiling water to give it a gentle steam, and sprinkle in a pinch of salt. Stir to combine, then fold in the corn kernels.
While the greens are softening, bring a separate pot of water to a boil. Add the asparagus and cook for two to three minutes until it turns bright and tender but still holds a slight bite. Drain and immediately add it to the pan with the other vegetables. Drizzle a little more olive oil over everything and season with a touch more salt and a crack of fresh black pepper if desired. At this stage, you can also add a knob of butter if you like, for a gentle richness. Gently stir in the bean sprouts. Cover for two or three minutes to soften the sprouts and bring everything together.
In a separate pan, warm the sliced leftover meat over low heat just to remove the chill of the refrigerator, taking care not to overcook so the pink color and tenderness remain intact.
To serve, plate the vegetables and arrange the warmed meat on top. Sprinkle with the chopped cilantro, add a light drizzle of olive oil and a pinch of salt if desired, and serve immediately.
Welcoming Food Books
The two-volumes of Welcoming Food by Andrew Sterman explains Chinese medicine food energetics in clear, practical terms, with simple recipes and step-by-step guidance for using food to maintain or return to optimal health.
