Asian Beef Skewers

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Ginger was introduced to China by way of India more than two thousand years ago and is believed to have originated in the tropical jungles of Southeast Asia, according to The Practical Encyclopedia of Asian Cooking. It has a very distinct aroma and sharp flavor and is widely used in Eastern cuisine, not just for its flavors, but for its medicinal value also. It’s thought that ginger helps digestion, soothes coughs and eases nausea.

Fresh ginger root is sold in most super markets. It has a light brown skin that is easy to removed and the flesh is diced or grated before being added to a dish. It’s also available in dried, ground and pickled form.

For this recipe, I make an Asian sauce featuring fresh ginger, hoisin sauce and orange. I apply it to the beef at the end of cooking and serve it on the side of the finished plate. It has a sweet, citrus flavor with a ginger and garlic base, perfect for a warm summer night in the backyard with a hot grill to cook on and cold drinks to go around.

BEHIND THIS BITE
I love using ginger. During the first winter I was in Fort Wayne I made a Christmas dish for the family that featured ginger and hoisin sauce, two of the ingredients here. It was a vegetable medley with cauliflower, broccoli and red peppers. I thought it was really tasty and complimented the roasted chicken it was served along side of.

Dad ate a little and he didn’t seem all that happy. I asked him what was wrong, he said very frankly “Vegetables taste like soap!” He obviously wasn’t a fan of the ginger.

I really don’t think the dish had enough in it to really taste like soup, but that’s what Dad thought of the dish. I have since made many recipes that have featured ginger and shared with Mom and Dad and he has either gotten used to the taste or he just doesn’t say anything about it any more.

Eat well, cook often ...

THE RECIPE
Makes 3 to 4 servings; 40 minutes
1 lb Sirloin, thin sliced
10 to 15 Bamboo skewers
1 Tbs Ginger, minced
1 Tbs Garlic, minced
1/2 C Hoisin sauce
1/4 C Plum sauce
1/4 C Orange juice
1 Tbs Orange zest
1 Tbs Sesame oil

Soak skewers, season beef
Soak skewers for at least 30 minutes. Cut beef into 1-inch strips and place on skewers. Season with salt and pepper to taste.

Start coals, make sauce
Start charcoal. In a sauce pan over medium heat sauté ginger and garlic in a little olive oil until soft. 1 to 2 minutes. Add hoisin sauce, plum sauce, orange zest, orange juice and sesame oil. Simmer and remove from heat.

Grill, baste skewers
Place skewers on medium-high charcoal grill, baste with sauce, cook 2 minutes. Flip skewers, baste with more sauce and cook another 2 minutes or to desired doneness. Remove and serve with more sauce if desired.

Spicy Chicken Stir Fry, Anytime!

It’s 5:10 p.m., I’m at the grocery store and looking for something to make for dinner. This scenario plays out ever day in America – What am I going to make for supper? Most of the time, I start by looking for meat and fresh vegetables that are on sale.

This time, I find a special on boneless chicken breast and decide to make a stir fry. I opt for a $2 bag of frozen vegetables to get a nice variety for a fraction of the cost of fresh ones. I then grab some fresh ginger on the way to the check-out. That is all I need at the store.

For this recipe, all other ingredients that will turn this into an Asian stir fry are at home in the pantry. At any time, I can turn meats and vegetables into a Mexican, Italian or Asian treat just by keeping a few items around in the fridge or cupboard. When I run out of a pantry item, I put it on the list just like bread or milk. All these items at once can be costly, but by planning and understanding the right ingredients to suit your taste, it is relatively easy to make a semi-gourmet meal like this whenever the urge hits.


BEHIND THIS BITE
I had made an entirely different recipe for this week's column when I was at the store getting the chicken, vegetables and ginger for the stir fry. On the way home it hit me – what I was doing at the moment – is what millions were doing at the same time. I love to make gourmet meals, but I don't cook like that every time I eat. Most of the time, I'm looking to make something quick, affordable, somewhat healthy and tasty.

I always have the pantry ingredients that are listed in this recipe. The hoisin sauce, sesame oil, rice vinegar and soy sauce help make a yummy stir fry – and I make it a lot. I also use this combination of ingredients to make a barbecue sauce. (find recipe here)

Building a well stocked pantry is expensive initially. It becomes cost effective over time, because the hoisin and soy sauce go in the fridge, like ketchup, and the rice vinegar and sesame oil go in the cupboard. The next time you make stir fry, these ingredients are ready – and should last for a while. For me, The hoisin sauce runs out first, but a 9 ounce bottle should last for a few meals at least.

From time to time, I am going to do more of these "stock the pantry" recipes. It's more about practical cooking rather than the newest take on mango-wango fondu. (Which is fun to create also) With these simple ingredients you can make an endless amount of meals with a delicious Asian inspired flavor.

Eat well, cook often ...