🔧 Assembly Instructions

🍳🔪 Essential Tools
Sous Vide Cooker, Container, Meat Thermometer, Cast Iron Skillet, Salad Spinner, Vacuum Sealer, Vacuum Seal Bags, Sharp Knife, Cutting Board

(🛠️Click here to grab your KitchenBeta tools and start compiling your essentials!)

1️⃣ Prep the Steak (Advance Work)

• Take out a vacuum-sealed, pre-seasoned NY Strip steak from the freezer.
• If prepping fresh: Dry it uncovered in the fridge for 24 hours with salt. Once dry, season well with Montreal steak seasoning, vacuum seal, and freeze.

2️⃣ Sous Vide Cooking

• On cook day, heat the sous vide water bath to your desired temp:
  • Medium-rare: 132°F (56°C)
  • Medium: 137°F (58°C)
  • Medium-well: 142°F (61°C)
• Cook for 4 hours, then remove the steak from the bag and pat it completely dry.

3️⃣ Prepare Wrap Ingredients

• While the steak is drying, slice:
  • Avocados
  • Cherry tomatoes
  • Lettuce
  • Green bell peppers (long slices)
  • Onion
• Get GF spinach wraps ready.

4️⃣ Sear the Steak

• Heat a cast iron skillet on high.
• Sear steaks for ~45 seconds per side for a crisp crust.
• Let them rest, then slice into bite-sized pieces.

5️⃣ Sauté the Veggies

• In the same skillet, cook sliced bell peppers & onions for ~2 minutes until softened.

6️⃣ Assemble the Wraps

• Spinach Wrap:
  • Layer lettuce, avocado slices, steak pieces, tomatoes, bell peppers, and onions.
  • (Optional: Add Avocado Crema or Chimichurri for extra flavor.)
• Keto Lettuce Wrap:
  • Add grated cheddar, steak slices, more cheese, tomatoes, bell peppers, and onions.
  • Top with salsa, sour cream, and a squeeze of lime.

💡 Game-Changer: Want an extra boost of green? Double the avocado for Eagles energy! 🦅

🛠️ Chive Cake Assembly Instructions

🥟✨ Vegan | Gluten-Free | Nut-Free | Dairy-Free
🌱 Stuffed with garden-grown chives and wrapped in a chewy-crisp rice flour dough.

---

🍳🔪 Essential Tools

Large mixing bowl, Mixing utensil (spatula or spoon), Steamer basket & pot, Parchment paper, Nonstick frying pan, Tongs or spatula, Knife & board

(🛠️Click here to grab your KitchenBeta tools and start compiling your essentials!)

---

1️⃣ Prepare the Dough

In a large bowl, combine:

• 1 cup tapioca starch
• 1 cup glutinous rice flour
• ½–1 cup rice flour*
• ½ tsp salt

*💡 Note: Traditional recipe uses ½ cup rice flour, but 1 cup works for a slightly firmer dough (tested in our video but try out different portions to your liking).

Pour in ¾ cup (approx. 180–200ml) hot water gradually while mixing by hand until it forms a cohesive dough.

---

2️⃣ Knead + Oil the Dough

Add:

• 2 tbsp neutral oil (like avocado or vegetable oil)

Knead and beat the dough until it’s smooth, elastic, and easy to handle.

---

3️⃣ Portion + Shape

Roll dough into a long log, then slice into even sections.

Roll each section into a ball, then flatten slightly into discs – thicker in the center, thinner around the edges.

---

4️⃣ Prepare the Chive Filling

In a pan, stir-fry:

• 2–3 cups chopped fresh garlic chives
• ½ tsp salt
• 1 tsp soy sauce
• ½ tsp sesame oil
• ½ tsp minced garlic
• ½ tsp baking soda

Sauté until wilted, then drain excess liquid and let the filling cool and dry.

---

5️⃣ Fill + Seal

Spoon ~1 tbsp of filling into each dough disc.

Pinch and seal like a dumpling, then flatten gently into a patty shape.

Brush both sides with oil to prevent sticking.

---

6️⃣ Steam the Cakes

Place patties in a lined steamer basket with space between each one.

Steam for 15 minutes, then transfer to a plate with parchment paper to prevent sticking.

---

7️⃣ Pan-Fry for Crispiness

Heat a lightly oiled nonstick pan over medium heat.

Pan-fry each chive cake until both sides are golden brown and crisp (approx. 2–3 min per side).

---

🧂 Serve & Enjoy

Plate up hot with a spicy soy dipping sauce or your mod of choice.

💖 Final Step: Enjoy warm, crispy chive cakes made with love, from mother’s garden to our daughter-duo kitchen collab.

---

💡 Feature Upgrade: Try adding shredded mushrooms or sautéed leeks for an umami boost!
🔄 MealMod this recipe with alternate fillings like spiced tofu, mung bean sprouts, or even kimchi.