Ginger Beef with Millet Pilaf lets ginger take a front-row seat in this dish, with the other ingredients enhancing or softening its effects. You will enjoy the vibrant flavor of the beef and nuttiness of the millet.
Ginger Beef with Millet Pilaf Introduction
Ginger is one of the most versatile flavors. It can be savory, or it can be sweet. It can feel warming and relaxing. Or it can feel warming like a bolt of lightning.
Ginger takes a front-row seat in this dish, with the other ingredients enhancing or softening its effects.
Millet works really nicely as a savory side as well.
The toasting enhances some of its nuttiness. This taste goes particularly well with the bamboo shoots, which also have a pretty mild flavor. As a result, the two don’t fight with the ginger at all. At the same time, they mellow the ginger, so it doesn’t become overpowering.
Normally, when putting together these flavors, I would use soy sauce for more umami.
But the stock stands in for soy sauce well. Additionally, the stock adds some liquid to help cook everything and loosen up the delicious bits of beef. These bits linger behind from the beef's first cooking.
If you like a saucier sauce, you may want to add a bit more stock. And if you don’t have stock at all, you can use water. But, I’d suggest using a heavier hand with the ginger and garlic to make up for some of the flavor.
Is this ginger beef recipe right for your body type?
This dish is perfect for people with a cold or phlegm damp body type. The herbs, chicken, and spinach warm the body from the inside out.
Turn up the heat to medium-high and add the other vegetables,stock, salt, and pepper (to taste). The bottom of the pan may have browned meat bits. Scrape those off to incorporate into the sauce. Cook for about 4 minutes,until the carrots are cooked through.
Add beef back into the pan to do a final toss.
When millet has finished steaming, fluff it with a fork.
Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.
