When I married my darling 007 we had no kids, we lived in a small midwestern town, and I was a Vegetarian. That was then, and this is now. I have made all his James Bond dreams come true by moving to the suburbs of DC, having not one but TWO kids with him, and returning to my meat eating ways. (Don’t judge me, I was pregnant with our second kid, and I was down to only being able to eat white food. I was literally starving until we found out that meat went down just fine. As for now, I figure remaining an omnivore is just hedging my bets in case there is a shortage of tofu after the collapse of modern society.)
His two favorite things in this life are (in this order) Ginger and Beef. Well, his two favorite foods. I have actually heard him say there are things he’d rather do than eat. (No, I don’t understand it either.) SO. Ginger Beef. For his personal delight and enjoyment, I have created a ginger beef so delicious you’ll want to eat the whole cow. FYI: It was even BETTER cold the next day. We paired this with a nice green salad. (Nothing starchy to weigh him down while he pursues enemies of the state.)
You will need to PLAN AHEAD to make this dish. Do not skip the rest period with the salt- it’s what will turn that cheap cut of beef into a mouthwatering delicacy. Trust me it’s worth it! For further reading, see this post about the salt tenderizing.
Father's Day Fave: Ginger Beef
Ingredients
- 1.25 lbs London Broil
- Fresh ginger approximately 1" piece
- 2 teaspoons Kosher salt must be coarse grained KOSHER salt! Table salt will NOT work.
- 1 teaspoon garlic powder
Instructions
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This recipe works best with FROZEN ginger root. I buy the whole ginger root and stick it in the freezer, peel and all.
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Pat steak dry on both sides. Sprinkle each side with approximately a teaspoon of kosher salt. Use a grater to grate some ginger root over the steak. Pat it gently into the steak.
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Let steak stand 1 hour.
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Rinse steak thoroughly, and dry it completely. I always let mine stand on the broiler pan. If you've done this, be sure to rinse and dry the top of the pan, too.
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Once the steak is dry, repeat the ginger and sprinkle both sides with garlic powder. I rub the spices into the meat a little before cooking. DO NOT salt the steak again.
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Broil or grill to your desired doneness. We prefer rare to medium, as those temperatures create the juiciest steaks.
There you have it. A perfectly simple, unbelievably delicious dinner to put in front of your favorite carnivore on Father’s Day. Or any day. Now would be good…
Round out your celebratory menu by visiting the other blogs in the #Foodelicious Father’s Day Recipe Roundup!
Prepare to be impressed! Here are some more main dish options for feasting with your favorite fathers:
- Simply Caribbean – Plantains and Caribbean Chicken Satay
- Lydia’s Flexitarian Kitchen – Low Country Pickled Shrimp
- The Redhead Baker – Chipotle Honey Lime Pulled Pork Tacos
- Mooshu Jenne – Spicy Beef Brisket Carnitas
Find more delicious, healthy recipes on our Healthy Eating Healthy Life Pinterest Board:
Follow Meghan’s board Healthy Eating Healthy Life on Pinterest.
Father’s Day Favorite: Ginger Beef Recipe http://t.co/ZTKopI9F6H
Hum…I wonder how tofu would hold up to all of this? Just kidding. If I ever need to prepare meat (I’m a vegetarian), I’ll remember this recipe!
Actually, tofu would do well but you’d need to add some soy sauce and possibly some onion to keep the flavors rich, and the baking time would be much longer, so you could get a nice “bite” and keep it from being mushy. (No apology required… since I was a vegetarian for so long I frequently include vegetarian options, but I didn’t test this out on tofu. There may be a follow up post in my future!) You’d also obviously skip the salting step…
so, in other words, a completely different but also delicious recipe… :p
This looks and sounds so simple and delicious. My Hubby would love it if I surprised him with some beef for Father’s Day (I haven’t cooked meat in about a month and a half)! Pinning your beautiful image for future reference.
Thank you so much! It is really easy to do, and if you don’t tell him he’ll never know it was dead simple. 🙂
Interesting! GInger isn’t something I would have thought to pair with beef. We’ll have to give this recipe a try sometime!
Sounds really good! Now if only I can find Kosher salt over here.
I was thinking about that, and I believe that if you can get sea salt that’s meant for a grinder and crush it a bit with a rolling pin, it should work fine. I have some and am thinking of giving it a shot… let me know how it goes if you try it first. 🙂
I have to try this! Ginger is one ingredient my entire family will eat. It’s super healthy too!
Father’s Day Favorite: Ginger Beef Recipe http://t.co/g1s9PQsHXp
I don’t cook London Broil often, but this sounds delicious! I love ginger, and I’m always looking for new, unique recipes that have it as an ingredient!
It looks like it would just melt in your mouth. Love the ginger idea. Never used fresh ginger before for cooking.
That looks fantastic. I absolutely adore ginger and have started putting it in all kinds of crazy things – like my iced tea. Haven’t had a good ginger steak though – great idea!
Father’s Day Favorite: Ginger Beef Recipe http://t.co/Vy2FfUNz0j
I love delicious recipes that use few ingredients — and I love ginger!! I am going to be sure and make it this coming weekend!
Father’s Day Favorite: Ginger Beef Recipe http://t.co/dp4Qor5Fkw
I love ginger beef! I’ve got to give your recipe a try! Thanks for sharing!
I have to say I have never made this before,first I have to give you kudos for not only making it but because you knew what your husband loved but put it together just for him.I hope he appreciates his wife greatly cause that was awesome.Second I’m no Betty Crocker but even this seems easier enough for me to make as long as I set out some added time.Thanks so much for the recipe,will let you know how my turnout is and hopefully I’ll have a happy husband too lol
Sounds devine ! I bet this would work with chicken also.
I haven’t tried salting chicken. To adapt this for a chicken dish, I would add a lot more garlic and probably rub the flavorings under the skin.