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.
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Ginger Beef with Millet Pilaf
- 1 Saucepot medium
- 1 Cutting board
- 1 Chef's knife
- 1 Strainer
- 1 Sauté pan medium to large
- 1 Plate
- 1 c millet
- 2 c water
- ½ lb beef cut into strips or "stir fry style"
- 2 tbsp fresh ginger
- 2 cloves garlic
- 3 each celery stalk
- 2 each carrots
- 1 each bell pepper
- 1 can bamboo shoots
- 1 tbsp toasted sesame oil or cooking spray of your choice
- ½ c beef stock
- In a saucepot, heat dry millet over high heat and toast for about 2 minutes. Then add water.
- When the millet and water come to a boil, reduce heat to a simmer and cook for 20 minutes. Then remove from heat and let steam for 5-10minutes.
- Mince the garlic and ginger (or grate ginger). Dice other vegetables to approximately the same size.
- Rinse the bamboo shoots in a strainer.
- Spray sauté pan with cooking oil and heat over medium-high heat. Add beef, salt, and pepper when the pan is hot and cook, quickly stirring, until there is no visible pink.
- Remove meat from pan onto a separate plate.
- The sauté pan should have enough remaining oil and fat from the beef that you don’t have to add more. Reduce heat to low and then throw in garlic and ginger, stirring quickly for 1 minute, until fragrant.
- 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.
- Serve beef and vegetables on a bed of millet.
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