• 4 medium-size white potatoes
  • 1 head broccoli, stemmed and cut into florets (about 3 cups)
  • 1 lb wafer-thin sliced beef
  • ½ tsp fine sea salt
  • 1 tbsp salted butter
  • 1 tbsp white sesame seeds, for garnish
  • ½ tsp red pepper flakes, for garnish
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 (½ inch) piece fresh ginger, minced (about 2 tsp)
  • ¾ cup coconut aminos
  • 1 tsp fish sauce


  1. 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.
  2. 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.
  3. 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 set aside until assembly.
  4. Melt the butter in a large frying pan. Cut the beef into bite-size pieces, then sprinkle with salt. Add the meat to the pan and cook on one side for 2 to 3 minutes over high heat, or until the beef starts to develop a slight char. Flip the pieces over and repeat.
  5. 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.
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