This comforting “Year Of The Dragon Beef” dish delivers rich, savory flavors in a simple yet elegant package. Tender slices of top round steak are braised with aromatic garlic, fresh ginger, and a hint of soy sauce, creating a deeply flavorful sauce that coats every bite. The addition of crisp red bell peppers and sweet pea pods adds vibrant color and a pleasant textural contrast to the tender meat. Served over hot cooked rice and garnished with fresh savoy cabbage, this meal is both hearty and visually appealing. It’s an excellent choice for weeknight dinners when you want something satisfying without spending hours in the kitchen. The balance of umami from the broth and soy, paired with the warmth of ginger, makes this a dish the whole family will enjoy.
Year Of The Dragon Beef
Description
This comforting "Year Of The Dragon Beef" dish delivers rich, savory flavors in a simple yet elegant package. Tender slices of top round steak are braised with aromatic garlic, fresh ginger, and a hint of soy sauce, creating a deeply flavorful sauce that coats every bite. The addition of crisp red bell peppers and sweet pea pods adds vibrant color and a pleasant textural contrast to the tender meat. Served over hot cooked rice and garnished with fresh savoy cabbage, this meal is both hearty and visually appealing. It&# 226;ÂÂs an excellent choice for weeknight dinners when you want something satisfying without spending hours in the kitchen. The balance of umami from the broth and soy, paired with the warmth of ginger, makes this a dish the whole family will enjoy.Ingredients
Directions
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Slice the beef top round steak across the grain into 1/8-inch thick strips.
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Coat a 1.5-quart rectangular microwave-safe dish with vegetable oil.
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Evenly layer the beef strips and minced garlic over the bottom of the prepared dish.
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Cover the dish with waxed paper and microwave on 50% power (medium) for 6 to 8 minutes, or until the meat is browned, stirring twice during cooking.
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Pour off any excess drippings from the dish if necessary.
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In a small bowl, combine beef broth, cornstarch, and soy sauce until smooth.
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Add the broth mixture and minced fresh ginger to the beef in the dish.
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Microwave on high for 4 minutes, stirring midway through cooking.
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Stir in sliced red bell pepper.
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Microwave on high for 4 to 6 minutes, stirring every 2 minutes, until the sauce thickens and comes to a boil.
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Stir in thawed and patted dry pea pods.
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Microwave on high for 2 to 3 minutes, stirring midway, until the vegetables are heated through.
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Line the outer edge of a serving platter with savoy cabbage leaves.
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Place hot cooked rice in the center of the platter and spoon the beef and vegetable mixture over the rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 559.2kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 11.8g60%
- Cholesterol 139.9mg47%
- Sodium 411.1mg18%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 0.6g3%
- Sugars 0.3g
- Protein 50.5g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Substitutions: You can substitute the beef top round with flank steak or sirloin. If fresh ginger is unavailable, use 1/4 teaspoon of ground ginger.
Tips: Slicing the beef against the grain is crucial for tenderness. Ensure the pea pods are thoroughly patted dry to prevent the sauce from becoming watery.
Variations: Add other vegetables like broccoli florets or snap peas for extra crunch and nutrition.
