Ginger Infused Beef and Veggies
The change of seasons from summer to autumn is perfect for these fresh ingredients. While the dish is warming with peppers and ginger, adding refrigerated marinated veggies keeps it cool. It reminds me of the warm days and cool nights. I hope you like it too!
INGREDIENTS: 2 – 3 servings & Easy to double.
1/4 cup tamari plus 3 Tbsp
2 tsp grated fresh ginger and 6 thin slices
1 ½ tsp crushed red pepper
1/3 cup plus 3 Tbsp rice wine vinegar
1 nice thick grass fed rib eye steak, fat trimmed down and sliced thin on the diagonal
3 Tbsp black strap molasses
1 ½ cup thinly sliced carrots
1 cup fresh cilantro
1 jalapeno pepper sliced (remove the seeds unless you like it HOT)
8 ounces organic brown rice pasta. I like pad thai or capellini . You could substitute 1 ½ cups cooked brown rice.
4 Tbsp avocado oil
1/2 tsp finely ground sea salt
Make marinade/dressing: In a glass mixing cup combine tamari, grated ginger, crushed red pepper and three Tbsp of the rice vinegar and two Tbsp molasses. Whisk until well blended. Add two Tbsp oil and whisk again.
Pour about 2/3 marinade over the beef in a glass dish. If marinating for longer than an hour, cover and refrigerate. Keep remaining marinade as dressing separately.
Bring 1/2 cup water, 1/3 cup of rice vinegar and one Tbsp of molasses with 1/2 Tsp sea salt.
Add ginger, carrots and jalapeno. Simmer a few minutes until carrots are slightly tender.
Put mixture in a glass bowl and let cool, putting in refrigerator for an hour or more.
Bring marinating beef out of refrigerator to come to room temperature.
Cook pasta or rice according to package directions.
While pasta is cooking, heat remaining oil in a large skillet. Add the beef slices, discard the marinade. Cook low and slow until desired doneness.
Serve on the pasta. Ladle the vegetables on top.
Garnish with cilantro and remaining dressing.