Best 2 Ginger Asian Beef Recipes
When it comes to culinary delights, ginger Asian beef stands out as an exquisite fusion of flavors, combining the zesty spiciness of ginger with the savory richness of Asian spices. Whether you're a seasoned chef or a home cook looking to impress your family and friends, this delectable dish is sure to tantalize your taste buds and leave you craving more. Imagine tender slices of beef, marinated in a symphony of ginger, soy sauce, and aromatic spices, seared to perfection and served alongside a bed of fluffy rice or stir-fried vegetables. The vibrant colors and enticing aroma of this dish will captivate your senses, making it a perfect choice for a special occasion or a cozy dinner at home.
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GINGER ASIAN BEEF
Hamburger Helper® beef pasta provides a simple addition to a no-fuss beef skillet that's ready in 30 minutes. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Stir in sauce mix and uncooked pasta (from Hamburger Helper box), water, soy sauce, honey and ginger. Heat to boiling, stirring occasionally.
- Stir in frozen vegetables; reduce heat. Cover; simmer 10 minutes, stirring occasionally. Uncover; cook until sauce is desired thickness.
Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 55 mg, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g
ASIAN ESSENTIALS: HONEY GINGER GLAZED BEEF
This is a great throw-together recipe that you can serve as a main dish with rice, or noodles, and maybe some steamed broccoli. You could even serve it cold, as a snack or appetizer. Up to you. Beef is what I am using; however, I think this sauce would do well on pork or chicken... and might even go well on a piece of firm white...
Provided by Andy Anderson !
Categories Beef
Time 35m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. Charcoal steak, is perfect for this recipe, because it will slowly tenderize as it brazes in the sauce. It is similar in marbling to a flat-iron steak.
- 3. If you do not have rice wine vinegar, use plain old white vinegar. If you do not have ponzu sauce, just use about a teaspoon of soy, tamari, or liquid aminos.
- 4. I like using grapeseed oil in high-heat situations, because it has a high smoke point: 420f (216c), and it does not impart any additional flavors to the food.
- 5. What is Sriracha Sauce? In Thailand, sriracha is frequently used as a dipping sauce; particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, a topping for spring rolls, and in varied sauces. In the United States, it would be classed as a savory hot sauce that can be used in a variety of dishes to enhance a recipe's flavor. In this recipe, we are using two tablespoons; which on its own might seem like a lot. However, when mixed with the honey and other sauce ingredients, then slowly simmered with the beef, it loses some of its heat, and creates a very mellow flavor.
- 6. Gather your ingredients (mise en place).
- 7. Take the charcoal steak, and cut into strips, about 1/4-inch (0.6cm) thick, and a couple of inches long.
- 8. Chef's Tip: To assist in the cutting of the steak, place it into the freezer for about 20 - 30 minutes. That will firm it up, and facilitate the cutting process.
- 9. Toss the beef with the oil, salt, pepper, and garlic powder, and let sit for 20 minutes.
- 10. While the beef is resting, whisk the sauce ingredients together, and reserve.
- 11. Place a dry skillet over medium-high heat, and when a drop of water released into the pan sizzles and dances around, add the beef.
- 12. Cook until the beef is almost cooked though, , about 3 - 4 minutes.
- 13. In the last 60 seconds of cooking, toss in the minced garlic, and mix with the beef. Do not let the garlic burn.
- 14. Push the beef up the sides of the pan, or if you are using a flat skillet, remove the beef, and reserve.
- 15. Reduce heat to medium, and add the sauce ingredients.
- 16. Bring up to a boil, then reduce to a simmer.
- 17. Chef's Note: Use a wooden spoon to scrape up those brown bits (fonds) that are stuck to the bottom of the pan. and dissolve them into the sauce. They are pure, yummy flavor.
- 18. After about 2 - 3 minutes, add the reserved beef, and keep at a simmer.
- 19. Stir, until the sauce begins to thicken, and coats the beef. Depending on the heat of your skillet this will take, about 8 - 10 minutes.
- 20. Chef's Note: We want the sauce to reduce... Not burn. Keep the heat to a simmer, and have patience.
- 21. PLATE/PRESENT
- 22. You can serve this dish hot, with rice or noodles, or you can serve it cold as a yummy snack. If I am using this is an appetizer, I like to serve it with some pita or focaccia bread. Enjoy.
- 23. Keep the faith, and keep cooking.
Tips:
- To ensure tender beef, use a top-quality cut, such as flank steak or skirt steak, and marinate it for at least 30 minutes.
- To achieve a crispy texture, cook the beef over high heat, stirring frequently.
- To add a flavorful sauce, use a combination of soy sauce, ginger, garlic, and brown sugar.
- For a colorful and crunchy addition, stir in chopped vegetables, such as bell peppers, onions, or carrots.
- Serve the ginger Asian beef over rice or noodles, and garnish with green onions or sesame seeds.
Conclusion:
Ginger Asian beef is a quick and easy dish that is perfect for a weeknight meal. It is also a versatile recipe that can be customized to your liking. Whether you prefer your beef spicy or mild, or you want to add more vegetables, this recipe can be easily adapted to suit your taste. So next time you're looking for a flavorful and satisfying meal, give ginger Asian beef a try!
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