Last weekend we definitely went on a kick with recipes from Delish. Can you blame me? They look and sound appealing both in the videos as well as the descriptions. So when I saw this recipe for Sesame-Ginger Beef, I was PUMPED. Again, I don’t like to be stuck in the kitchen for hours on the weekend. Don’t get me wrong, I love to cook, but I like my quality time away from the heat of the kitchen.
So what made me decide on this recipe? By the way…you can find it—Here ❤
- Didn’t require a ton of ingredients
For this meal, I did most of my shopping at Whole Foods, mainly for the beef. The recipe called for skirt steak, but the store didn’t have that cut. What they did have was flap steak. It’s generally a pretty thin steak. I was told that it would be a good alternative to the required steak. This was the first time I followed this recipe, but I can tell you that the beef worked out JUST fine. It was tender without being super chewy. Yay me for not overcooking it!
The recipe overall was VERY easy to follow and it took me less time to make than it’s taking me to get my thoughts out for this blog post. Once you have the sauce ready, which consists of garlic, ginger, soy sauce, rice wine vinegar, and sugar–you’re good to go because steaming the green beans doesn’t take long at all. In what feels like two snaps of your fingers–you’re ready to plate your meal!
Grey’s Grade: 4.5/5
Following the recipe faithfully, line-by-line, I really enjoyed it! Would I make some changes? Sure! I think every recipe has the potential to be even better with some work. With this recipe in particular, I think it’s more personal taste that affected my opinion. I personally am not a HUGE fan of green beans, so I wonder if swapping them out for some asparagus would be even better? I like the crunch and overall taste a lot more. My boyfriend, on the other hand, enjoyed the green beans in this meal. That’s the real winner for me!
As for the sauce–I know sauces like this are generally meant to be a little saltier with the addition of soy sauce, but maybe if it’s reduced by half a tablespoon or so, I think it would still be excellent.
Something I’d change when actually serving this is…serve it with RICE! I was meal planning earlier before making dinner, so we ran out of rice for dinner. That resulted in me using some steamed riced broccoli/cauliflower combo. As much as I like it on its own…it didn’t exactly complement the meal the way that white or even brown rice would.
To wrap this up–will I make this again? YUP. I’ll apply the changes I suggested and see if my taste buds will cheer!
If you’ve tried this recipe or plan to try it–I’d love to hear your thoughts on it too! Or better yet–let me know what you’ve been cooking! I’m always looking for inspiration 🙂