Do you ever have days where you feel like your brain just doesn’t work? Well I do, and I seem to be having more and more of them.
Take yesterday, for example. I was making a batch of cookies and had put my butter and brown sugar in my mixing bowl. I then measured out my granulated sugar and instead of dumping it into the mixing bowl, I dumped it into my container of brown sugar. DUH! Like I said, sometimes my brain doesn’t work. One of these days I’ll share the story about my kitchen aid dough hook attachment . . . it’s a good one!
This recipe today is fantastic! Meals don’t get much simpler than this and lately I am all for simple.
Talk about a fast and absolutely delicious meal. This tasted just like we’d ordered it from a Chinese restaurant. The flavor reminded me of the lettuce wraps from my favorite Chinese restaurant so I actually decided to try it over lettuce instead of rice . . . it was fabulous!
I’m not exaggerating when I say my boys were staking claim on what was left in the pan and then became extremely sad when I told them they had to save it for their dad. Next time I make this I will definitely double it.Print
- 1 pound lean ground beef
- 1/4 – 1/2 cup brown sugar (depending on how sweet you like it
- 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 pepper ((depending on how spicy you like it))
- salt and pepper
- 1 bunch green onions (, sliced)
- Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
- Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
Ginger root is cheap, and it’s great in many recipes, but you may not use it all before it goes bad. Here is a great tip, just peel the whole piece and then put it in a Ziploc freezer bag. When you need it, pull it out of the freezer, use your cheese grater or microplane to grate as much as you need, and then put the ginger root back in the freezer.
Recipe Source: The Girl Who Ate Everything