Sweet and Spicy Beef with Edamame

Sep 19th
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I heart Costco. It’s far enough away that I probably go only once a month, but one of my favorite buys is the organic ground beef. I believe it comes in pack of four and shakes out to less than 6 dollars a pound – pretty good for organic. Organic ground beef tastes better to me, by a lot. This dinner has been a near-weekly occurrence for us over the past year and is probably my favorite dinner – not lying. 

I found the recipe via Pinterest for a sweet and spicy version that suggested I use 1/2 c. of brown sugar per pound of meat. I wasn’t making cake, so right off the bat I knew changes would need to be made. I nailed the sauce I liked and over time have made it with and without the fresh ginger (I sub about 2 tsp. ground ginger) and even with garlic powder instead of fresh (that’s when I’m feeling especially lazy).

I had the original recipe on here with grilled scallions but as this is an all year recipe for us, I rarely feel like turning on the grill. I also wanted to stretch the meat so I started adding frozen edamame and used fresh scallions instead of grilled. With the edamame I can feel like we’re getting our veggies, and on a rushed night I serve this in bowls with just the rice and the meat/edamame concoction.

Though I don’t always suggest a full meal with my recipes, I did so here because I love baking my brown rice (the texture is perfect). Maybe fresh ginger isn’t a staple for you? A tip. I always buy extra and chuck whatever I don’t use into the freezer – just loose. It lasts forever, I think, and I’m always glad I did this when a random recipe calls for it. As I said before, you can swap for ground but with fresh, it’s extraordinarily delicious.

Sweet and Spicy Beef with Edamame

Serves 4

1 1/2 c. brown rice

2 1/2 c. water

1 tbsp. olive oil

1 tsp. salt

1 1/3 lb. organic ground beef

1/4 c. brown sugar

1/3 c. tamari or gluten-free soy sauce

2 tbsp. minced garlic

2 tbsp. minced fresh ginger

1 tbsp. sesame oil

1/2 tsp. red pepper flakes, optional

1 1/2 c. frozen shelled edamame

1 bunch scallions, optional

1. For rice – preheat oven to 375 degrees. Place rice in an 8×8 baking pan. Bring water, butter and salt to a boil in a small saucepan and pour mixture over rice. Top with foil, sealed tightly over the edges, and place in preheated oven. Bake for 1 hour.

2. For beef – heat a large, nonstick skillet over medium hight heat. Add beef and saute until browned – drain.

3. Add brown sugar, soy sauce, ginger, garlic, sesame oil, and red pepper flakes and stir to combine. Reduce heat to medium low and let simmer to meld the flavors.

4. Add edamame and stir – heat through.

8. To serve, plate rice and spoon beef mixture on top – top with scallions if desired.

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