Tag Archives: soy sauce

Father’s Day Favorite: Ginger Beef Recipe

ginger beef pin melts in your mouth2When I married my darling 007 we had no kids, we lived in a small midwestern town, and I was a Vegetarian. That was then, and this is now. I have made all his James Bond dreams come true by moving to the suburbs of DC, having not one but TWO kids with him, and returning to my meat eating ways. (Don’t judge me, I was pregnant with our second kid, and I was down to only being able to eat white food. I was literally starving until we found out that meat went down just fine. As for now, I figure remaining an omnivore is just hedging my bets in case there is a shortage of tofu after the collapse of modern society.)

His two favorite things in this life are (in this order) Ginger and Beef. Well, his two favorite foods. I have actually heard him say there are things he’d rather do than eat. (No, I don’t understand it either.) SO. Ginger Beef. For his personal delight and enjoyment, I have created a ginger beef so delicious you’ll want to eat the whole cow. FYI: It was even BETTER cold the next day. We paired this with a nice green salad. (Nothing starchy to weigh him down while he pursues enemies of the state.)

ginger beef recipe
Process photo. Here is the steak after it’s been salted and gingered, but before the rest and rinse.

You will need to PLAN AHEAD to make this dish. Do not skip the rest period with the salt- it’s what will turn that cheap cut of beef into a mouthwatering delicacy. Trust me it’s worth it! For further reading, see this post about the salt tenderizing.

Father's Day Fave: Ginger Beef
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This ginger beef is so good it practically melts in your mouth! Extra awesome? It uses a cheap cut and turns it into something amazing.
Ingredients
  • 1.25 lbs London Broil
  • Fresh ginger (approximately 1" piece)
  • 2 teaspoons Kosher salt (must be coarse grained KOSHER salt! Table salt will NOT work.)
  • 1 teaspoon garlic powder
Instructions
  1. This recipe works best with FROZEN ginger root. I buy the whole ginger root and stick it in the freezer, peel and all.
  2. Pat steak dry on both sides. Sprinkle each side with approximately a teaspoon of kosher salt. Use a grater to grate some ginger root over the steak. Pat it gently into the steak.
  3. Let steak stand 1 hour.
  4. Rinse steak thoroughly, and dry it completely. I always let mine stand on the broiler pan. If you've done this, be sure to rinse and dry the top of the pan, too.
  5. Once the steak is dry, repeat the ginger and sprinkle both sides with garlic powder. I rub the spices into the meat a little before cooking. DO NOT salt the steak again.
  6. Broil or grill to your desired doneness. We prefer rare to medium, as those temperatures create the juiciest steaks.

There you have it. A perfectly simple, unbelievably delicious dinner to put in front of your favorite carnivore on Father’s Day. Or any day. Now would be good…

ginger beef recipe Joy Makin Mamas
For salads, slice the leftovers diagonally in thin strips. You can make extra to freeze in meal portions for lunches! Yum!

Round out your celebratory menu by visiting the other blogs in the #Foodelicious Father’s Day Recipe Roundup!

Prepare to be impressed! Here are some more main dish options for feasting with your favorite fathers:

Find more delicious, healthy recipes on our Healthy Eating Healthy Life Pinterest Board:

Follow Meghan’s board Healthy Eating Healthy Life on Pinterest.

The Grill is open! Plus Barbecue sauce recipe

great grilling plus barbecue sauce recipeGrilling season. AT LAST. Oh, how I’ve missed you, grilling season, with your amazing flavors and your ALMOST NO DISHES AFTER DINNER. Sorry, I got distracted from talking about the food. But really, isn’t that one of the best parts of grilling season? Throwing stuff on the grill means you don’t have a lot of baked on crud to soak off a pan after dinner is ready, and I’ve had everything from grilled pizza to grilled zucchini to steak that blew me away. (This year I am dying to grill a pineapple!) In other words, no pots and pans… AT ALL. As long as the grill is hot, do your sides out there, too. Veggies on skewers or in grilling baskets are the perfect (in my always hungry opinion) pairing for grilled main courses. Continue reading The Grill is open! Plus Barbecue sauce recipe

Mary-Alice’s No Honey Honey chicken

No Honey Honey Chicken RecipeWhen I went away to college and got the rudest dietary shock of my entire life, I used to dream about this chicken at night. It is so, so, SO good and you never get tired of it. I even developed a vegan version of it during my vegetarian/dairy intolerant years, because I couldn’t live without it. The vegan version isn’t QUITE the same, but it’s very very good, and I served it to many a tofu hater who was pleasantly surprised to find they liked it.

The chicken recipe is also included in our Joy Troupe Family Favorites cookbook, but this is the official internet debut of the vegan version. (Odd since I’m once again an omnivore, but I’m still a veg*an sympathizer!) Want to pin this recipe? Click here.

Mary-Alice's No Honey Honey chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
this delicious chicken recipe is great immediately, perfect for buffet service, holds well, reheats well, freezes well, basically does everything well. It is the perfect food.
Ingredients
  • 2-3 lbs chicken parts
  • 3 Tablespoons maple syrup
  • 5 oz soy sauce
  • 1 stick butter
Instructions
  1. Combine all ingredients except chicken in sauce pan and melt over medium heat. Pour over clean chicken parts in baking dish and bake uncovered at 350 degrees for 90 minutes.
Notes
TIPS: I use reduced sodium soy sauce and cheap maple syrup. The meat comes out very tender and has a nice, dark color to it. It makes great party wings. The only caveat is to make sure the pan you use isn't too big, or the tops of the chicken pieces will dry out and will not have the nice flavor of the rest. This is excellent served with egg noodles and salad. CROCK POT LOVERS: Rejoice- you can do this in the slow cooker if you substitute boneless, skinless thighs for the chicken pieces.

If you have ever had this, you will never, ever forget it, and you will always want more! Now, for the vegan version. If you are NOT vegan and you are making this for someone who is, be aware that “cheap” maple syrups may not be vegan, so get the real stuff.
Meghan's No Honey Honey Tofu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is my vegan version of my favorite chicken dish of all time.
Ingredients
  • 2 blocks of extra firm tofu
  • 1 block silken tofu
  • 5 oz soy sauce
  • 3 Tablespoons maple syrup
  • ¼ cup vegetable oil (peanut or canola are my preference, but sesame is nice too.)
  • ⅛ teaspoon salt
  • pinch of nutritional yeast (optional)
Instructions
  1. Slice the extra firm tofu approximately ¾" thick, and drain on towels for about ½ hour.
  2. Combine soy sauce, maple syrup, vegetable oil, salt, and nutritional yeast.
  3. Lay extra firm tofu slices in a single layer in a baking dish. Crumble the silken tofu and spread evenly over top.
  4. Pour sauce over tofu and bake at 350 degrees for approximately 1 hour, until the tofu has darkened and the sauce has started to caramelize on top. (Sort of looks like the skin on pudding.)
Notes
I've also done this in the crock pot, but I don't remember how long it took. Four hours is a reasonable starting point if you want to experiment with it.

Both versions of this recipe are perfect served with rice or noodles and a green vegetable. I personally think green beans with almonds set the whole thing off just right, and the sauce from the pan over some noodles is almost better than the main event! Enjoy!

Visit our Cookin’ Hot Mamas page for more awesome recipes, indexed by ingredient.