Tuesday, September 6, 2011

30 Minute Oriental Beef Bowl


I made this for dinner over the weekend, and each time I make it I cringe when I am reminded how easy it is to throw together. Why, then, don't I make it more often? No answer to that one.

I really like this. It's simple, delicious, and remarkably easy to throw together for a fast lunch or easy weeknight meal. It's also relatively allergen-free, and what ingredients might cause an allergic reaction are easily  substituted. This also lends itself well to vegetarians since you can substitute the meat for another protein.

I'll definitely be making this for dinner more often. Forgive me, beef bowl! Your simplicity and deliciousness are not to be ignored.

30 Minute Oriental Beef Bowl
(Adapted from 29 Minutes to Dinner)

1 lb. skirt steak
3 green onion stalks, tops and bottoms, sliced
2 garlic cloves, minced
3 T. soy sauce
1 T. sesame oil
1 tsp. black pepper
2 tsp. sugar
1 tsp. ground ginger
1 c. jasmine rice
2 carrots
1 T. vegetable oil
1 15 oz. can bean sprouts (or 2 c. fresh)
1 4 oz. can bamboo shoots

Slice steak into thin strips, cutting against the grain. Place into a large bowl. Add green onions, garlic, soy sauce, sesame oil, pepper, ginger, and sugar. Stir well to combine. Let this mixture marinate while you prep your other ingredients.

Cook rice according to package directions.

Meanwhile, peel carrots. Discard the skins, and continue to peel the carrots in long ribbons. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add beef and cook 2-3 minutes until browned. Add bean sprouts and bamboo shoots to skillet, stir mixture, and cook beef an additional 3-4 minutes, until completely browned. Remove from heat.

To serve, plate rice and top with carrots & beef mixture. Serve warm.

Notes:

  • Again, this is beyond simple to throw together. Skip the rice and it's a one-pot meal. 
  • Skirt steak is a really good cut of meat to use here because it's cheap and cooks quickly. I am loving skirt steak more and more these days.
  • The marinade is sweet and spicy, but not overpowering. It's got a nice subtle spice to it, and the ginger adds a nice bit of kick.
  • A teriyaki sauce can be subbed for soy sauce if you don't have any, just reduce the amount of ginger you add.
  • I like the carrots here because you don't have to cook them, and because they're sliced thin you aren't dealing with under cooked veggies or a whole lot of starch. They add a nice crunch and pop of color, too.
  • Regular old minute rice is fine too. I prefer the jasmine rice because it's nice and fragrant, so it adds a little sumthin'-sumthin'.

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