SO. I’m the kind of person who can’t easily switch gears once I have my mind set to doing something. But I’m also the kind of person that forgets to go through a recipe (or recipe idea) thoroughly, making sure I have every ingredient I need before I set to make it. So this Maple Ginger Beef was supposed to be a Ginger Beef Stirfry, but alas, there were no veggies to be found. I know, I know. You are probably the kind of responsible person who doesn’t let their veggie drawer drop so dangerously low and are shaking your head at me right now. Let me just go ahead and hang my head in shame. It’s not that we didn’t have any veggies, we just didn’t have any veggies that I thought would go really well with the flavors I had going on. And we don’t live so close to a supermarket that I can just run and quickly grab some (and can you even ever do that with a 1 year old and a 4 year old??). So I left them out. Go ahead and shake your finger at me. I used to work in a restaurant, and let me tell you — I was a terrible waitress. I actually was demoted to hostess for the duration of my time there after the first few shifts. Maybe because I dumped a tray of 6 tall glasses of ice water onto a customer’s lap. Or maybe not. Either way, I used to eat there or grab food from there pretty often. And one of my favorite things was the Ginger Beef. It was crispy (no doubt it was fried!) and had this incredible flavor — a little spice, a little sweet, but this rich, dark sauce that I just loved. The restaurant is gone now, but I had to recreate some Ginger Beef myself. This recipe came together better than I ever could have expected. First, I opened my fridge and took out some things I thought I might put in it. Then, I wrote them down in my notebook. I placed a rough measurement beside each of them, then threw it all together. And in 20 or so minutes, this rich, dark, Beef Perfection was born in my skillet. Just in case you like quick, homemade takeout perfection, try my One Pot Chicken Chow Mein, Baked Honey Lemon Chicken or One Pan Teriyaki Chicken and Noodles! NOTES:
You’ll want a good non-stick skillet for this recipe — I have this 12″ ceramic skillet and I love it! You want your beef super thin for this recipe — it will cook more quickly and be more tender! To do this you’ll want a great knife. Once the sauce has thickened, feel free to adjust spices and sweetness to your tastes. The saltiness will depend a lot on the type of soy sauce you use, so if you don’t like things too salty, be sure to buy a low sodium soy sauce.
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