Ginger Soy Black Angus Beef With Artichoke Rice
A couple of days ago, I cooked some ginger soy chicken, and I started to wonder if a beef version of the dish would be just as good. I had just shopped at World Market in San Jose where I find the most unusual food items from other countries. I got me some artichoke bruschetta and ginger preserve, not knowing how I would use them in my cooking.
Well today I decided to cook some ginger soy beef with rice. The ginger preserve came very handy with the beef dish and the artichoke bruschetta was a perfect enhancement for my steamed rice!
1 lb. Black Angus beef steak tips sliced into bite-sized pieces
1 tsp. crushed garlic
2 tbsps soy sauce
2 tbsps ginger preserve
1/2 cup green onions, chopped
1 small red bell pepper, seeded and sliced into thin strips
2 tbsps Olive oil
Salt and pepper to taste
2 cups long grain rice
2 tbsps artichoke bruschetta
Mix rice, water and artichoke bruschetta and cook in rice cooker. When done, fluff with a fork, set aside and keep warm. In a large wok, hear Olive oil in medium- high heat. Add garlic and cook for one minute. Add beef to brown on all sides. Add salt and pepper to taste. Add soy sauce and ginger preserve. Mix well and continue cooking until beef becomes tender. Reduce heat. Add green onions and bell pepper and continue to cook for 3-5 minutes. Turn off heat and transfer beef mixture into a serving plate. Serve with artichoke rice.