So, my quest for quick, easy, oven-free, and heat-index-friendly recipes continues. Also, my quest for time to BLOG about what I’m making continues. Sorry for the sparse postings lately, folks 🙂
Tonight my baby, who is 11 and not such a baby anymore, and I made a quick and yummy dinner. I had a Ginger Beef Stir Fry recipe from the latest Simple & Delicious magazine, but I didn’t have all of the ingredients it called for, so I substituted and revamped our way into dinner.
My son loves to cook – I, on the other hand, am not a patient teacher – so letting him help me is a MAJOR work in progress. I’m kind of a whirlwind in the kitchen – there’s a scene in Julie & Julia where Paul Child is writing to his brother, describing Julia’s cooking style – I believe he called it a symphony and Julia the conductor or something like that. That’s a bit how I cook – lots of movement, not much room for bystanders unless they’re on the other side of the bar.
Aerik is happy to read recipes, fetch things from the fridge and pantry, and stir endlessly – so we work well together most of the time. The recipe generally has to be a fast one, or he loses interest. He is very good about remembering to wash his hands – and tonight when we were cooking – I told him, “Now we have to taste!” And the little sweetie went to the drawer, grabbed forks for each of us, and we tasted. He took my fork, placed it in the sink, and got us 2 new forks after I adjusted the seasoning. I never taught him that, but he must pay attention during the endless hours of Food Network he watches with me 🙂
This is a quick dinner that is great with rice if you have some on hand, or make a batch just to complete this recipe – you wont be sorry!
Ginger Beef Fried Rice Recipe
- 2 eggs lightly beaten
- 2 Tbsp olive oil
- 1 lb top sirloin sliced thinly across the grain
- 4 Tbsp soy sauce
- 1 12 oz pkg broccoli slaw mix
- 1 cup frozen peas
- 2 Tbsp fresh grated ginger or 1 tbsp ground ginger
- 1/4 cup sweet onion slivered
- 3 garlic cloves minced fine
- 2 cups brown rice cooked & cold if possible
- 1 tsp seasoned rice wine vinegar
In a non stick pan, or a wok, spray with non-stick spray and scramble the eggs lightly - just until done. Remove to a separate bowl
In the same pan, heat 1 Tbsp olive oil and add in the beef, stir and saute quickly until most of the pink is gone, stir in 1 Tbsp soy sauce and remove to a separate bowl or plate
In the same pan, heat the remaining 1 Tbsp of olive oil and add in the onions. When the onions start to turn translucent, add in the garlic and the ginger (if using ground ginger, save that for a later step)
Once the onions ginger and garlic are just slightly golden, add in the broccoli slaw and stir well. Let saute until the broccoli slaw is crisp tender - do not cover it will turn your dish watery
While the broccoli slaw is cooking, measure out the remaining 3 Tbsp. of soy sauce into a ramekin. If you're using ground ginger, add it to the soy sauce and mix well. When the broccoli slaw is crisp tender, pour in the soy sauce and mix together well.
Add in the beef and mix
Add in the cold rice and mix
Add in the scrambled egg and mix
Add the 1 tsp of seasoned rice wine vinegar and mix. Taste for salt, if bland add another dash or two of soy sauce.
Serve right away! This also makes a great spring or egg roll filling.