Happy Saturday everyone! How’s your weekend going so far?
I don’t know about you, but I don’t eat enough red meat. Why? Well, mostly because I get bored with how to prepare it. I usually eat more of it when the weather is cooler by throwing it in to tomato sauces or making meat balls out of it. If I had a bbq, I’d totally be making hamburgers but I don’t. So I’m not. But, this next recipe has made me forget all about juicy hamburgers. Trust me.
It’s another saucy one but just as easy (or easier) than the teriyaki recipe from Thursday. This was even amazing the next day. The combination of the ginger and the honey with the spices gave it so many levels of flavour. I happened to have made this on a cold, rainy day so this was the perfect remedy for feeling blah.
Ginger Sauce Ingredients:
- 1/4″ piece of fresh ginger
- 1 tbsp agave or honey
- 3 tbsps of Bragg’s Liquid Aminos
- 1 tbsp of apple cider vinegar
- 1/4 tsp of chili powder
- 1/4 tsp of black pepper
- 1/4 tsp of cumin
- 1 clove garlic
- 1 tbsp water
- t tsp cornstarch, optional
Not to brag, but I saved myself about half a minute and bought my beef pre-cut. But, if you buy steaks, cube them so they are bite sized and easy to eat. Did you know that grocery stores are now selling anti-biotic and hormone free meat at about the same price as the other meat? If you had the choice, why wouldn’t you opt to buy that instead?
To get started, add a bit of olive oil to your heated frying pan then throw in the beef. Let the beef simmer on one side for a few minutes or until it has browned.
Turn the meat pieces over and add your veggies.
For my veggies, I used a yellow bell pepper (chopped), spinach, carrots (chopped) and green onion (chopped), but be as creative as you like with your veggies. These were what I had on hand.
Pour your ginger sauce over the beef and veggies frying in your wok and let everything simmer for about 10 to 15 minutes (or until the meat and veggies have cooked). You’ll want to stir everything around about half-way through.
I served mine with brown rice pasta but this would be good on its own or with brown rice or quinoa. I still had left over quinoa, so I was bad ass and mixed a bit of quinoa in with the beef plus the brown rice pasta. It was delicious!
TIP! If you want to thicken your sauce, like I did, remove the hot liquid from your wok after everything has cooked and in a separate bowl, stir in the corn starch with a fork (make sure you smush all the clumps, too). Once it has reached the desired thickness, add it back in to the stir fry.
Side Note: If you don’t feel like adding the veggies, no problem. Just cook the beef with the ginger sauce. You could always serve this with a side salad or whip up that asparagus dish from last week.
Stay tuned for next weeks post – all about turmeric!