Posts Tagged ‘ginger’

I still had some leftover cooked ground beef from yesterday’s dinner, so I used a bit of it in this new dish.

This has a lot of interesting flavours all working well together, with the ginger, honey, soy sauce, and chili. The ginger and the honey provide a touch of sweetness to compliment the spiciness of the chili powder.

With this recipe, you’ll need to spice it to your liking. When in doubt, add a bit more spice, since usually recipes are ruined by being too bland, not too spicy. If you add too much chili, you could add a bit more honey to balance it out, also.

Depending on your skill level, either taste it as you add the spices, or rely on the smell coming from the pot.

Time to Make: 40 minutes to cook the rice (or use quick rice, if you’re in  hurry), then about half an hour for cooking the beef and combining the dish.

Serves: 1, as written, adjust to suit your needs


  • 1/4 cup brown rice, dry
  • 130 g/ 4.5 oz ground beef (raw weight)
  • 1/2 cup tomato sauce
  • 1 cup mixed frozen vegetables
  • spices: chili powder, crushed red pepper, ginger, garlic powder, onion powder, dried parsley
  • soya sauce
  • honey
  • 3/4 cup water

What to Do:

  1. Cook the rice. Long grain brown rice is what I used, but use whichever kind of rice you prefer, or have on hand.
  2. Brown the ground beef. Ensure that it is cooked completely.
  3. Drain the rice, and combine the rice, ground beef, and tomato sauce in the pot.
  4. Add about 3/4 cup water. It looks a bit like a soup at this point, but most of the liquid boils off.
  5. Now for the part that involves intuitive cooking: adding the spices. I didn’t measure any of the spices, though I used approximately 1/2 tsp chili powder, 1/8 tsp crushed red pepper, a pinch each of garlic powder, onion powder, and dried parsley. Adjust the amounts of the spices little by little until it smells good – you can also taste it to be sure the spices are right.
  6. Let it simmer until most of the water is gone. Add the frozen mixed vegetables.
  7. Add honey and soy sauce. This provides a balance for the spicy ingredients. I used a drop of honey and around 1/4 tsp of soy sauce. Add more honey if you’ve made your dish too spicy. You may need more soy sauce than I used.
  8. When the frozen vegetables are cooked, it’s ready. Enjoy!


If you don’t have an beef, any other meat should be able to stand in quite well. You may want to add a small amount of olive oil if you’re using  low fat meat, to bring the flavours out. If you are a vegetarian, try it with your favourite type of beans, or some tofu.

Missing one of the seasonings I used? It’s not a problem. Just use something spicy, and something sweet. Curry could replace the chili, or cinnamon could replace the ginger. The soy sauce could be left out or replaced with a pinch of salt. If you’re out of – or don’t like – honey, white or brown sugar should work.


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