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Spicy Ginger Beef Stir Fry

18 Jul


I knew I had to try a new stir fry dish during my Asian cuisine week and this one sounded amazing! The marinade/sauce packs a spicy punch and is full of fresh ginger flavor. I added a variety of vegetables based on what we like, but you can totally customize it based on your preferences. This would go great over some plain rice, so you can soak up all of the tasty sauce, or I served it with my favorite sesame noodles. Enjoy!

Spicy Ginger Beef Stir Fry

For the marinade:
2 Tbsp rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon red pepper flakes
1 teaspoon ground cumin

About 1 1/2 lb top sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
2 green onions, cut on a diagonal, including the greens
2 carrots, shaved
1 bell pepper, sliced
1 cup broccoli florets, cooked
1 serrano pepper, seeded and diced
2 cloves garlic, minced
1 Tbsp ginger, peeled and diced
Chopped cilantro
Sesame seeds

Yield: 4-6 servings

Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

When ready to cook, heat a large skillet or wok over medium heat. Add the beef and the marinade to the pan. Stir-fry until browned, 4-5 minutes. Add the green onion, carrot, peppers, broccoli, garlic, and ginger to the pan and simmer for about 5 minutes, stirring occasionally, until vegetables have softened but still have some crunch.

Stir together the cornstarch and water in a small bowl. Push the  ingredients aside in the pan/wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce.

When the sauce has thickened, plate the stir fry and top with chopped cilantro and sesame seeds. Serve with rice or noodles.

Source: Adapted from Simply Recipes

Brisket Tacos

17 Apr

What’s better than a crockpot meal that can be used in tons of different ways? Not much, as I see it. This meal has several components that I’ll address in following posts, such as homemade tortillas, an amazing barbeque sauce, and fiesta rice as a side dish.

Let me start by saying that this brisket is so versatile – besides these tacos, I used it for sandwiches and a mighty delicious pizza. I made the tacos smaller than normal to give them a little ‘food truck vibe’. After a long day of slow cooking, the meat was so tender and tasty. I added monterrey jack cheese, cilantro, and some homemade bourbon orange coriander BBQ sauce which made for a phenomenal pairing. I was SO glad there were lots of leftovers because I definitely wanted more of this tasty action. Like I say about lots of recipes, you can really personalize this meal with flavors you prefer. Maybe pick a different cheese, add your favorite salsa, or use corn tortillas instead. That’s another beauty of this meal – hope yall enjoy it!

Brisket Tacos

3 pounds brisket, from the flat cut
Salt and black pepper to taste
2 Tbsp red wine vinegar
1 carton beef broth
1 teaspoon ground cumin
1 tsp ground coriander
2 leafy stems cilantro
1 lime, cut into wedges and slightly squeezed

Flour tortillas (or corn if you prefer)
Monterrey jack cheese, shredded
Fresh cilantro
Bourbon Orange Coriander Barbeque Sauce (optional)

Combine all of the brisket ingredients in a crockpot and cook on low for 8 hours. Remove the brisket and let it rest for 10-15 minutes. Shred the meat with two forks and remove fat. Line some tortillas with the shredded brisket and add shredded monterrey jack cheese, cilantro, and sauce. (or anything else you want to top it with) Serve while hot and enjoy!

Source: Adapted from Homesick Texan