November 26, 2012

Asian Ginger Beef

I spend most of my early twenties drinking lots of coffee and not eating all that healthy. I blame the combination of running, working and taking a full course load at University of Washington. Add to that I had the brilliant (not) idea of double majoring and a commute that took at least 1 1/2 half and food always seemed to take a back seat. I literally had very little time to prepare pretty much anything so I relied on large amounts of caffeine and the occasional meal out. Luckily for me Seattle is full of great restaurants that when planned well can be reasonable on a limited budget. One dish that I loved throughout college was stir-fry. Whether made at home or restaurant bought it was always full of flavor and delicious. Most importantly it contained a large amount of vegetables, which with my food habits was probably the largest amount of vegetables I consumed every month. Luckily after I moved and met my husband I also discovered that vegetables are delicious and should be eaten daily. My two boys have grown-up with a very different relationship with food and eat more fruits and vegetables that I think I ever did. Last week I tried a new recipe for Asian Ginger Beef from All You magazine, which looked very simple and full of vegetables.

This recipe has 13 ingredients. It takes 14 minutes of cooking time, 10 minutes of prep, and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store. Since I can no longer eat gluten I use gluten-free soy sauce. I also make my own beef broth, since I believe that it tastes better than store bought. Instead of serving this recipe over white rice, I used brown rice. I stopped serving white rice approximately 6 months ago and after an adjustment period my two boys prefer it over white rice. The recipe suggests to allow the mixture to cook for 1 minute after adding the sauce. I did things a little bit differently. My veggie mixture was a little watery from the frozen veggies so I increased the cornstarch to a full tablespoon and let the mixture cook until almost all the liquid was absorbed. I followed the remainder of the recipe as written.

My two kids really enjoyed the beef in this recipe and ate all the beef out of their serving. My husband and I thought that the dish was a decent beef stir-fry recipe, but neither of us thought the title ginger beef was accurate. The flavor of the ginger was not overly noticeable. In order for this recipe to be ginger beef I would suggest increasing the amount of ginger to suit your taste. As written, the dish was a nice beef stir-fry, but was light on the ginger. With an increase in the amount of ginger I think that it could be a quick and child friendly ginger beef recipe.

For the recipe go to Asian Ginger Beef.
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