Happy November! If you are a friend from Manitoba, you will understand the slight chill that comes at the beginning on the month. The weather gets colder, snow starts to arrive, and the clocks go back an hour meaning it becomes dark at 3pm.
Sigh, welcome to winter.
This recipe may help with those November chills. It is packed with taste! And best of all, you can add whatever veggies you and your family like to it. This is another recipe created by our friends over at the Red River College Prairie Research Kitchen.
Ginger Fried Beef:
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp canola oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, fresh, grated
- ½ tsp chili flakes, dry
- 1 pound Bump Plant Enhanced Ground Beef
- 2 ¼ cup mushroom, thinly sliced
- 1 tbsp sesame oil
- 1 tsp sesame seeds, toasted
Rice and Veggies:
- 1/3 cup kimchi
- 4 cups rice, cooked
- ½ cup cucumber, matchstick cut
- ½ cup carrots, grated
Ginger Fried Beef
- In a small bowl, whisk soy sauce and brown sugar together and set aside.
- Heat canola oil in a large non-stick pan over medium heat. Once the oil is hot add garlic, ginger and chili flakes. Cook until fragrant but not browned, about 30 seconds.
- Add Bump Plant Enhanced Ground Beef to the pan and increase heat to medium high. Break apart the meat to form small pea sized chunks. After about 3 minutes of cooking, add mushrooms and cook until mushrooms have reduced by about half, about 5 minutes.
- Mix in the soy sauce and brown sugar mixture evenly coating the bump and let it reduce for 3 minutes.
- Turn off heat and add green onions, sesame oil and sesame seeds then mix to combine. Set aside.
- Scoop 1 cup of cooked rice on to a plate or bowl.
- Add ¼ of the Ginger Fried Beef Mixture on top of rice. Top with kimchi, cucumber and carrots.
Notes: Other additional toppings could include fried egg, thinly sliced green onions, shredded iceberg lettuce and thinly sliced radishes. Garnish with additional toasted sesame seeds, chopped cilantro, and a fresh wedge of lime.