Take It Easy: Spiced Ginger Beef

This is a sponsored post. I was compensated by Saskatoon Co-op, but as always, all opinions are my own. 

Everyone likes a quick meal that's super easy to throw together. Right? Right! I'm pleased to have partnered with my local Saskatoon Co-op to help get the word out about their brand new What's For Dinner promotion. Inside each Saskatoon Co-op store, there's a display which is basically a one stop shop to get all of your ingredients for the featured recipe that week. Saskatoon Co-op has really taken the guess work out of grocery shopping by putting all of the items in one display case. No need to run around the store and try to find ingredients, because honestly who has time for that? These days, I want to get in and out of grocery stores as quick as possible. There will be a new featured recipe every week, which will be a great way to introduce something new to the usual meal rotation. And you may find some new favourites you'll want to make over and over again. And honestly, grocery shopping will be less of a hassle and more of a breeze! Look for the What's For Dinner display in your local Saskatoon Co-op store for a new recipe each week. This is a super helpful way for busy folks who want to put supper on the table as quickly as possible, and still have it be delicious and nutritious. 

This week the featured recipe is Spiced Ginger Beef. The recipe card is located along with all of the ingredients you need in the showcase. You don't need extensive cooking skills to make this recipe; the method is straightforward and easy to follow. Stirfry beef (already sliced!) is tossed in cornstarch then browned in a large skillet. Be sure to get the oil nice and hot before you add it. The recipe didn't say to season with salt and pepper, but I added generous pinches of both to the beef while it browned. Next up you add the already shredded carrots (hot tip: take a shortcut when you need one), then the green onion, garlic, and ginger. At this point the whole thing is smelling incredible! Stir together vinegar, soya sauce, honey, and sriracha, then stir this into the beef. Honestly, that's all there is too it. Serve on a bed of steamed jasmine rice, and you have dinner in 20 minutes. How great is that?! The beef was super tender and loaded with flavour, and the jasmine rice soaked up the accompanying sauce. Thumbs up all around! The recipe card suggested I serve the spiced ginger beef alongside a napa cabbage salad and Co-op Gold Potstickers. Not one to ever turn down the idea of potstickers, I happily cooked some of these up too. The cabbage slaw was bright and fresh, adding a lightness to the meal, or rather the feast. 

The beauty in this recipe is its simplicity, but of course you can use it as a jumping off point and make it your own. If you know me, you know I love my vegetables, so I would add others alongside the carrots. Think quick-cooking veg like slices of red pepper, zucchini, broccoli, cabbage, etc. I think this would be tasty served over wide rice noodles, though I would increase the sauce amounts and add a tad of broth just to make it more saucy. If you're a fan of rice bowls like I am, you could add roasted broccoli or cauliflower, slices of radish, chopped cilantro, kimchi and chopped peanuts. Having basic and excellent recipes like this Spiced Ginger Beef in your cooking arsenal will get you through the "4 pm what's for dinner?" panic. Be sure to check in with Saskatoon Co-op Stores every week to see how they can help you out with even more delicious ideas!  

 

Spiced Ginger Beef: 

1 cup water

1/2 tsp salt

1/2 cup Lucky Dragon Jasmine Rice

.5 Kg Co-op stirfry beef

1 1/2 Tbsp cornstarch

3 Tbsp vegetable oil

1 cup shredded carrot

1/2 cup (3) chopped green onion

1/2 tsp (1 clove) garlic, minced

1 tsp ginger, minced

1 3/4 Tbsp white vinegar

1 1/2 Tbsp Lucky Dragon soya sauce

1 1/2 Tbsp honey

1 1/4 tsp Sriracha hot chili sauce

In a small pot, bring water and salt to a boil. Add rice to boiling water, cover, turn down to low

and simmer for 15 minutes. Remove from burner and let sit for 5 minutes. 

Mix beef and cornstarch in a bowl. 

Place large frying pan over medium-high heat, add vegetable oil and heat until it shimmers. Carefully place beef into the pan, making sure the pieces don't stick together. Brown both sides, being careful of the spitting oil. 

When both sides are golden, add carrot and cook 1 minute. Add onion, ginger, and garlic and cook one more minute, tossing so it doesn't stick. 

In a bowl, whisk together the vinegar, soya sauce, honey, and sriracha. Add to the beef and toss well for about 30 seconds. Serve over rice. Serves 2. Prep and cook time 20 minutes. Recipe by Chef Dale McKay. 

Note: Serve with Co-op Gold Potstickers, and napa cabbage slaw.