Sunday, January 19, 2014

Asian-style Ground Beef with Vegetables.


I've been thinking about this dish for a while, ever since a craving for lumpia hit but I didn't want to go to the trouble of rolling and frying the eggrolls. I wanted to make something that had the flavor and filling of Filipino eggrolls, but also similar to a spicy ground beef dish that Murdo once ordered at a Thai restaurant.



I'm calling it Asian-style ground beef with veggies. Original name, I know. It's not really Filipino, and it's not really Thai, but it's got the flavors of both cuisines so there you have it.

I don't know what else to say about this dish except that I made it this morning after breakfast -- I laid out the ingredients on the counter, turned on the Bright Eyes station on Pandora, and cooked just to cook. It wasn't just about getting dinner on the table quickly, which is what cooking has become to me lately. A chore, almost, as much as I hate to admit it. It was nice to be reminded today that it's not always just a chore. That I still find enjoyment in slowing down in the kitchen. Chopping vegetables. The sounds and smells of garlic and onions hitting the hot pan, stirring and tasting and making it up as I go along. A simple meal created from a simple idea.

And speaking of Asian-style, here are some photos of my nephew, Charlie. He loves trains.

Have a great week, friends!




Asian-style Ground Beef with Vegetables
I originally wanted to make this with ground pork, but ground beef was all I had. Either will work. Even ground chicken or ground turkey would be fine. 

2 tbsp canola oil
3 garlic cloves, smashed and minced
1 tablespoon minced ginger root
1 medium onion, diced
1/2 lb ground beef
1 tbsp fish sauce
1 tbsp sriracha sauce
1 tbsp soy sauce
2 medium carrots, diced
1 celery stalk, diced
2 small heads baby bok choy, sliced
black pepper
cooked brown rice

Heat canola oil in a skillet or wok over medium-high heat. Add garlic, ginger and onion, cook a few minutes until fragrant and translucent. Add ground beef, crumbling with a wooden spoon. Season with black pepper. Brown the beef, then add fish sauce, sriracha, soy sauce. Stir well to combine. Add carrots and celery, cook a few minutes until vegetables are slightly softened. Add bok choy and cook until wilted. 

Serve over brown rice with more sriracha to taste.

Makes 3-4 servings.


3 comments:

  1. That looks yummy! Can you make it without the sriricha sauce? Also that nephew looks super yummy too. BTW, this is Jenny under Terry's account.

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  2. Yes, you can make this w/out the sriracha. :) I was even thinking you could use this as filling for lettuce wraps if you want to skip the rice.

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  3. Excellent and healthy!!!

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