Ginger steak and veggies. AKA-deliscousness that’s also good for you.

I mentioned last week that my wife made me a killer dinner.  If you want to read more about it and how awesome she is, go here.  Anyway, since then, I’ve had a few people ask me for the recipe.  Also, in the past, I’ve had people tell me that they would love to have more recipes in general on the blog, so I’m killing two birds with one stone…or something like that.  (No birds were actually killed during the production of this blog.)

Here’s the steak recipe:


-1 piece (5 inches) ginger, thinly sliced

-1/4 cup sesame oil

-8 medium garlic cloves, smashed

-2 tsp lime juice

-1 Tbsp. honey

-2 tsp kosher salt

-1 tsp pepper

-1 1/2 lb. flank steak, trim fat (we used elk steak)

In a seal-able bag, combine all ingredients and mix.  Add steak and coat steak with marinade.  Let sit in fridge for up to 24 hours.  Remove steak from fridge 30 minutes before cooking.  (This gets the meat to room temp and helps it cook evenly.)  Lightly oil a frying pan on med/high heat.  Cook 6-8 minutes per side for medium rare steak.

Veggie recipe:

-16 oz. bag of Asian veggie mix (we cut up fresh veggies-red peppers, onions, broccoli, green beans, pea pods)

-2 Tbsp rice wine vinegar

-2 Tbsp olive oil

-3 Tbsp sesame oil

-1 Tbsp brown sugar

Steam veggies until tender.  Drain.  Whisk together the rest of the ingredients and pour over vegetables.

If you’re worried about the amount of oil in the marinade, don’t.  Most of it isn’t absorbed by the meat.  You throw most of it away.  Also, I realize that these recipes call for honey and brown sugar, but the amounts are minimal and spread over several servings.  It’s really not a big deal.  Bottom line-it’s probably 20 times better than most of the things you’re eating on a regular basis.

Give it a shot and let me know how you like it!


4 thoughts on “Ginger steak and veggies. AKA-deliscousness that’s also good for you.

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