Recipe: Ginger Beef

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

Method:

Combine all ingredients (save for the cornstarch, that would be bad for business if yo mixed that in) in a blender or food processor until liquefied.

Done.

 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.

Before everything has cooked...
Before… 
After!

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.

Enjoy!

Stay tuned for next weeks post  – all about turmeric!

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Recipe: Asian Inspired Stirfry

Is it just me, or is time passing by really quickly? I can’t believe that we’re almost in the middle of May! I feel like I blinked and the year is nearly half over. But, a lot of great things have been accomplished so far this year (like going to Florida for a work conference, making it through my first Bikram class after a hiatus for more than a year, and finding an awesome room mate) so really, there’s no need for me to complain.

The only real thing I have to complain about are my allergies. Those damn dandelions that grow on every inch of land in my neighbourhood are dying and thus, their white little fluffiness is flying around everywhere. Granted, since I’ve started eating better they aren’t as severe as before. Still, I wake up in the morning feeling groggy and exhausted. Sometimes it takes me a minute to remember whether or not I went out drinking the night before or not. Yeah, it’s that bad.

Today’s post isn’t about allergies or amazing trips to Florida, it’s about making a kick-ass stir fry! Last week, I shared with you a recipe for a Thai inspired stir fry and this week, I’m raising the bar with this little diddy,  an Asian inspired stir fry with homemade tereyaki sauce. You’re welcome!

Maybe even hearing the word “home made” is making you cringe. Are you conjuring up images of an old 1950’s house wife slaving away in her kitchen for hours? Don’t. This recipe is super easy and super delicious. Not only that, but you know exactly what you’re putting into your sauce.

Ginger is key for this recipe. It adds a bit of heat and just enough zing to make your mouth water for more. You can even use it as  marinade for chicken or beef. I wish I thought of that before! But it’s still amazing either way.

Ingredients – The Sauce:

  • 1/4 cup of Bragg’s Liquid Aminos
  • 1/8 cup of apple cider vinegar
  • 1/4″ piece of fresh ginger, peeled and minced (or grated)
  • 3 tbsp of agave or honey
  • 1 to 2 cloves of garlic, minced
  • 1/4 cup of water
  • 1 tsp of corn starch

Method:

Combine all of the ingredients, except for the cornstarch, in a small sauce pan.

Cook on medium heat and stir rapidly with a whisk until the mixture has boiled (about 3 minutes or so).

Then, add the cornstarch and mix it in until the liquid thickens. Voila, done!

This was so simple, it wasn’t even funny. Or was it?

Add to your stir fry or use as a marinade for meats.

For my stir fry, I used water chestnuts, carrots, broccoli, green onion and chilli flakes to add some heat. I had some leftover quinoa so I mixed that in with my stir fry. Delicious!

Enjoy!