Ginger Beef by
When traveling (or if in a hurry) I love to buy Uncle Ben's 90 second rice. One packet is enough for Mark and me.
GROUND BEEF: I also like to cook ground beef then store it in Food Saver bags in the freezer. I usually take advantage of bulk sales. For example, buy 5 pounds. Cook all. Then divide into 5 Food Saver bags and just throw them in the freezer. :) The ground beef is then ready for recipes that require cooked beef! I use 1 bag for this recipe.
I also double this recipe to freeze half of it. :)
I, too, add more green beans to help stretch it & to make it healthier for us.
I like spicy, so I sometimes add Sriracha to my bowl! :)
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Ingredients
5 oz uncooked rice (or however much rice you want.)
2t Fresh Ginger (or you can buy ginger paste in a plastic squeeze jar)
2t Chopped Garlic (or you can buy minced garlic in the jar)
4 oz Green Beans (or more if you like)
1 lb. Ground Beef (again, more or less if you like)
2 oz. Stir-fry sauce (Hoisin Sauce or Sukiyaki Sauce)
Toasted Sesame Seeds (found in the Asian section at the grocery store)
Water
Instructions
1. Cook rice
In a small saucepan, combine 1¼ cups water, rice, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat and keep covered until ready to serve.
2. Prep ingredients
Peel and finely chop 2 teaspoons each of ginger and garlic, keeping them separate. Trim ends from green beans, then cut crosswise into 1-inch pieces.
3. Stir-fry green beans
Heat 2 teaspoons oil in a medium skillet over medium-high. Add green beans and season with a pinch each of salt and pepper. Cook until green beans are crisp-tender and browned in spots, 2–3 minutes. Transfer to a plate; reserve skillet.
4. Stir-fry beef (I usually just use a bag of my already cooked ground beef. See note above.)
Heat 1 tablespoon oil in same skillet over medium-high. Add beef and chopped ginger. Cook, breaking up into large pieces, until beef is browned all over and cooked through, 3–5 minutes. Stir in chopped garlic; cook until fragrant, about 30 seconds. Add stir-fry sauce and 2 tablespoons water, stirring to coat beef in sauce, about 30 seconds.
5. Finish & serve
Add green beans to skillet with beef, tossing to combine. Stir in half of the sesame seeds. Cook until green beans are warmed through, about 1 minute. Season to taste with salt and pepper. Fluff rice with a fork. Serve sesame-ginger beef and green beans over rice. Garnish with remaining sesame seeds. Enjoy!
In a small saucepan, combine 1¼ cups water, rice, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat and keep covered until ready to serve.
2. Prep ingredients
Peel and finely chop 2 teaspoons each of ginger and garlic, keeping them separate. Trim ends from green beans, then cut crosswise into 1-inch pieces.
3. Stir-fry green beans
Heat 2 teaspoons oil in a medium skillet over medium-high. Add green beans and season with a pinch each of salt and pepper. Cook until green beans are crisp-tender and browned in spots, 2–3 minutes. Transfer to a plate; reserve skillet.
4. Stir-fry beef (I usually just use a bag of my already cooked ground beef. See note above.)
Heat 1 tablespoon oil in same skillet over medium-high. Add beef and chopped ginger. Cook, breaking up into large pieces, until beef is browned all over and cooked through, 3–5 minutes. Stir in chopped garlic; cook until fragrant, about 30 seconds. Add stir-fry sauce and 2 tablespoons water, stirring to coat beef in sauce, about 30 seconds.
5. Finish & serve
Add green beans to skillet with beef, tossing to combine. Stir in half of the sesame seeds. Cook until green beans are warmed through, about 1 minute. Season to taste with salt and pepper. Fluff rice with a fork. Serve sesame-ginger beef and green beans over rice. Garnish with remaining sesame seeds. Enjoy!