BF&F – Best Friends and Foodies

Asian

Cheap Korean Beef – Bumpkin

I know I owe you baking from last week.  It is also baking Tuesday today so, technically I should be posting something sweet and yummy.  Unfortunately, I have baked twice this week and both have been disastrous!  I refuse to post either.  Baking Tuesday will be later this week as I make another attempt at something edible!

So, today I am posting this super easy, super yummy, “cheap” Korean Beef!  I found the recipe on Pinterest (naturally!) and the entire family LOVED, <3, LOVED  it!  Next time I have to double the recipe!

I added green beans so, we would have a veggie with the meal, served over rice with some kim chees on the side.  YUM!

Cheap Korean Beef
adapted from lizzy writes

1 pound lean ground beef
1/4 – 1/2 cup brown sugar (I used 1/4c.)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (Original recipe says “don’t skip this!” although I added mine in a little earlier, during the cooking phase)
2 cups green beans

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note from Elizabeth Bryant: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!


Pork Fried Rice – Bumpkin

A few years ago hubby and I took a couples, chinese cooking class (say that 5x fast!) with a group of our friends.  It was a blast.  We love asian food and while sometimes it is really nice to go down to Bamboo City for a meal, it is just as nice to know how to make that stuff at home.  We do eat a lot of asian, at home and otherwise.  We eat A LOT of stir fry and fried rice in our house.  What isn’t to love about throwing a bunch of leftover meat and rice in a pan, add come veggies,  frying it up and you have dinner?  However, last night I actually made it with fresh ingredients rather than leftovers because I wanted something quick and I had really thin, boneless pork loin chops to use.  Of course, you can use whatever meat you like and add/subtract veggies to your preference.

This is my own recipe, based on what I learned at the cooking class we took.

Pork Fried Rice

  • approx. 4 cups cooked rice (this time I used 50/50 white and brown) – the Chinese teacher told us to use cold leftover rice, but I use just-made rice all the time.
  • 2 cups meat, cut into even sized cubes
  • 1c frozen peas
  • 1c diced carrots
  • 1/2c green onion
  • 2 eggs
  • 1T sesame oil
  • 1T chopped garlic (the stuff already chopped, in a jar, from the grocery store works just fine!)
  • dashes of salt, pepper, ground ginger powder
  • Sriracha sauce and soy sauce, to taste

Let’s Make it

I season my raw meat with salt, pepper and ground ginger powder.  I also do the same with the eggs and I add a few drops of Sriracha when I scramble them in a bowl.

Heat oil in a wok, or large frying pan.  Add meat and cook until brown and crispy yummy looking.  Set aside.

Add scrambled egg to pan and whisk around until cooked.  At this point I ususally add the veggies to give them some cooking time against the hot metal before adding the meat and rice.

Add rice and meat.  Stir to combine.  If you like crispy pieces in your fried rice, keep it on heat longer before serving.

Sprinkle with soy sauce (as much as you want to add to make rice the color you like your fried rice to be.  I add about 1-2T for the entire batch.  Stir to combine.

Serve!  I top mine with Sriracha and Sweet Chili.  YUM!