Ginger Soy Beef Stir-Fry with Chile Tomatoes {#passthecookbookclub}

Ginger Soy Beef Stir-Fry with Chile Tomatoes

Yes, we are taking a brief break from sweets today and I am bringing you a savory dish! It’s all about balance people 🙂 To be honest, I cook more savory dishes in my kitchen than bake. And since I don’t like repeating dishes much I’m always looking for new dinner ideas, which is why my food boards on Pinterest have the most pins.

This installment of Pass the Cook Book Club, introduced me to a new cookbook and Korean cooking. Samantha of The Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee. The three recipes chosen for us to try were Spam and Eggs, Ginger Soy Beef with Chile-Tomatoes and Chile-Chicken Wings.

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The original ginger soy beef with chile tomatoes recipe makes kebabs and calls for grilling but the season for grilling is over here and I couldn’t be bothered to take out the grill so I converted it into a stir fry. I am so happy I did because I was able to use some of the wonderful ginger soy marinade as the base. This ginger soy beef stir-fry with chile tomatoes dish is bursting with lots of great flavors. The ginger and fresh tomatoes combination is creative and is a must try. If you want it a little bit more spicy, add a few extra teaspoons of chile powder. It takes the heat up a bit. This is now a new favorite in our house!

Ginger Soy Beef Stir-Fry with Chile Tomatoes

Be sure to check out the links below to see what everyone else in the club made.

Ginger Soy Beef Stir-Fry with Chile Tomatoes
 
INGREDIENTS
Ginger-Soy marinade:
  • ½ yellow onion, cut in quarters
  • 1Tb minced fresh ginger
  • 1 Tb minced fresh garlic
  • ¼ c soy sauce
  • ¼ c brown sugar
  • ¼ c mirin
  • 1 Tb garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 1 Tb finely ground chile powder
  • 1 tsp smoked paprika
  • ¼ c Coke or other soda
  • ¼ c sesame oil
  • 1 pound rib-eye steak, (about 1in thick), cut into 8 cubes
For Stir-Fry
  • 1 Tb sesame oil
  • 1 Tb olive oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 16 grape tomatoes
  • 6 ounces sliced mushrooms
  • 1 cup broccoli
  • 2 carrots, julienned
  • 1 poblano pepper, diced
  • Salt and black pepper, to taste
  • 2 Tb chopped scallions (green parts only, for garnish)
DIRECTIONS
  1. Make the ginger-soy marinade. In a food processor, mince the yellow onion. Add ginger, garlic, soy sauce, brown sugar, mirin and spices and blend well. Transfer to a mixing bowl and add cola, then whisk in the sesame oil to emulsify the marinade. Pour half of the marinade over steak cubes in another mixing bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  2. Heat a large nonstick skillet or wok over high heat until very hot. Add the sesame oil, olive oil, and garlic. Stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring occasionally, 1-2 minutes. Transfer the beef with a slotted spoon to a medium bowl.
  3. Add the onions and cook until just soft, about 2 minutes. Add the rest of the vegetables; stir-fry until tender, about 3-4 minutes. Return the beef and a few tablespoons of the marinade to the pan and stir to combine. Cook for an additional minute or two, stirring occasionally. Season with salt and pepper to taste.
  4. Serve over soba noodles or rice.