Ginger Soy Glazed Beef Stew

This simple recipe is tasty and a fan favorite. Best of all, it yields one of the best sauces I’ve created that makes left overs and secondary dishes all the more delicious. See below for the recipe and cooking instructions. You won’t be disappointed!

Ingredients: (I eyeball everything and adjust to taste but below is more or less what I used to make this dish)

• 1 pack of cubed beef for stew preferably marbled so it’s tastier—you can use brisket too and it comes out even more delicious!
• ¼- ½ of a cup of lite soy sauce
• 1 head of garlic
• 1 whole white or red onion
• Cilantro
• 1 Lemon
• Garlic powder
• Extra Virgin Olive Oil
• 1 tbsp of tomato paste—you may need more depending on how salty. This helps mellow out the soy sauce if you add too much.

Directions:

1. Season your beef with lemon juice and garlic powder… apply powder freely.
2. Add soy sauce to beef and let marinate overnight or for a few minutes while skillet heats up
3. Heat skillet with olive oil. Make sure skillet gets REALLY hot
4. Add beef making sure to leave soy sauce behind in the marinade bowl
5. While the beef browns, get food processor or mortar & pestle ready
6. Once the beef is nicely browned remove and place back into soy sauce

Food Processor/Mortar Pestle** if you use a food processor then roughly chop ingredients if not then finely chop

1. Roughly chop onions, garlic, and ginger
2. Grind until it becomes a paste
3. Finely chop cilantro

Directions: Stewing Beef:

1. Once the beef is removed add ginger-garlic paste. Feel free to add more oil if you need it
2. Brown the paste and add a little bit of soy sauce to help you scrap up everything in the skillet
3. Once the paste is browned add soy sauce that the beef is sitting in and bring to boil/simmer
4. Now add some water (about 1/4 to 1/2 cup) and continue to cook until sauce is thickened
5. Once thickened, add the beef
6. Once the beef is covered in the sauce, add water (1-2 cups depending on how much meat you have)… make sure all of the beef is covered. We’re going to tenderize and slow cook this for 1-2hrs depending on rough the meat it
7. Continue adding water to the meat as the sauce dries up. You want the beef boiling in the sauce
8. Now that your beef is tender and juicy where you don’t even need a knife to cut it… boil it down until it gets thick again like it was in the beginning
9. Add tomato paste and cilantro to mellow out the salt in the soy sauce

You should now have a rich brown sauce. Serve over rice with Chinese broccoli on the side.

Enjoy!

Tips:

• If you use brisket, the dish is even more spectacular and feeds more people
• Left over beef? Recreate your leftovers by making a beef hash with fried eggs or soft boiled eggs the next day. Delicious… and fancy. Way to impress!

Left Over Sauce Ideas:

• When you’re done eating and there’s a lot of left over sauce in the pot, use this to marinate salmon, tilapia, or chicken. Then bake it or grill. You won’t be sorry that you didn’t toss this sauce out!
• Use this as a base to make Jerk Chicken—simply grind up some allspice and add honey and habanero peppers to the leftover sauce. Now you have a homemade jerk sauce.
• Spicy Salsa—puree a dried chipotle pepper with some oil and add it to the sauce. Cook it again and you have a great ginger-chipotle hot sauce that will elevate your fish/chicken/beef tacos to new extremes!