This month I’m sharing recipes that are Asian inspired, and today I’m all about this Asian Ginger Beef Salad Bowl!
It’s easy to prepare and full of great Asian flavors. You can gussy it up with more or less ginger or garlic to suit your own taste, I like vary it depending on my mood. Yes, I mood cook and my kids have learned to roll with it … mostly.
One thing that I’ve learned to do to keep my kids interested in my international cooking sprees, is to not necessarily tell them all the details. At least, not until I know they like it, then if they give me the thumbs up, I still may opt out of telling them. It keeps them coming back for more and their tummies full.
My littles really enjoyed this dish and it was a crazy, last minute “this is what’s for dinner by the way”, kind of meal. Again, I mood cook.
What I enjoy about this recipe, is that it’s so adaptable to what’s seasonably available, and makes a great foundation for a salad bowl, hot or cold. This time, I used a bed of mixed lettuce, such as baby romaine, Boston and added in my favorite cilantro to brighten the flavors. Oh and yes, of course you can spice this dish up with crushed chili flakes or plenty of diced red hot chili peppers!
What I would love to hear from you is how you’ve gussied it up for you and your family, let me know in the comments your favorite “mash-up” of this recipe.
- 1 - 2 Tbsp Sesame Oil
- 1 tsp ground Ginger (or 2 tsp freshly grated Ginger)
- 1 1/2 tsp ground Garlic powder (or 2 minced Garlic cloves)
- 1/4 cup finely diced Carrot
- 1 lb ground Beef
- 1 Tbsp Honey
- 2 tsp Rice Vinegar (can use white wine vinegar)
- 2 Tbsp lite Soy Sauce
- Juice of 1 Lime
- 1 cup cooked Rice, I prefer Jasmine Rice
- Toasted Peanuts, roughly chopped
- Assorted Mixed Lettuce, i.e. baby leaf mix, Boston, Romaine, etc.
- Cucumber, sliced into matchsticks
- Fresh Red Chili, thinly sliced (seeds removed)
- Fresh Cilantro, roughly chopped
- 2 - 3 Spring Onions, diced
- Lime wedges
- Soy Sauce
- Prepare the Rice according to directions, set aside. In a dry skillet, toast the Peanuts for 2 - 3 minutes, remove from heat, roughly chop and set aside.
- In a large skillet, heat the Sesame Oil over medium high heat, add the diced Carrots and saute for 1 - 2 minutes.
- Add the ground Beef, Ginger and Garlic and cook until meat is nicely browned (drain if nessesary)
- Add the Honey, Vinegar and Soy Sauce, stirring in to incorporate well and allow to cook for about 3 - 5 minutes. (Give it a taste to see if you need to adjust).
- Add the Lime juice, mix well, then add in the cooked Rice, mixing through and cook to heat through, 3 - 5 minutes.
- Serve the Ginger Beef on top of a bed of your favorite mixed lettuce and cucumber sticks or other favorite veg.
- Top with chopped, toasted Peanuts, Chili, Spring Onions and Cilantro.
- Can add more Soy Sauce if desired and Lime Wedges.
The Ginger Beef can be cooked then kept stored, covered, in the refrigerator for up to 3 days (with rice added) or 5 days (no rice added).Taste great served hot or cold.
More from my site
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.