Ginger Glazed Beef with Five Spice Potatoes
This savory-sweet ginger glaze beautifully coats juicy top sirloin and meaty mushrooms, and it pairs perfectly with the complex notes of Chinese five spice on the roast potatoes. And who would we be if we didn't have a green vegetable? Seasonal green beans provide crunch in a quick stir-fry.
Servings
Produce
Green Beans
10 5 oz
Tokyo Long White Bunch Onion
2 1 oz
Bell peppers (Organic)
6 3 oz
Garlic (Organic)
1 0.5 Clove
Red Potato
14 7 oz
Cremini mushrooms
6 3 oz
Protein & more
Sesame Seeds
1 0.5 oz
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Cinnamon powder
0.5 0.25 teaspoon
Cloves
0.5 0.25 teaspoon
Ground fennel
0.5 0.25 teaspoon
Star anise
0.5 0.25 teaspoon
Red pepper flakes
0.5 0.25 teaspoon
Ginger Glaze
Brown sugar, light
1/4 0.125 cup
Tamari
2 1 tablespoon
Minced Ginger
1 0.5 tablespoon
Garlic
2 1 Clove
Dijon mustard
1 0.5 tablespoon
Dried thyme
1 0.5 teaspoon
Vegetable broth
1/2 0.25 cup
Prep ahead (optional)
a. Remove green bean ends; leave beans whole or snap bite-sized. b. Trim stem and seeds from bell peppers; cut ¼”-thick slice. c. Trim root end off green onion, trim and thinly slice green ends; leave 1-2” of bulb whole . d. Cut cremini mushrooms into ½”-thick slices. e. Chop potatoes into 1” pieces. f. Mince garlic.
Instructions
1
Roast potatoes:
a. In medium bowl, add potatoes (1” pieces), Chinese five spice, and ¼ tsp salt. Toss to coat.
b. Add to baking pan in single layer, leaving room for top sirloin.
c. Roast potatoes for about 15 minutes.
2
Meanwhile, cook green bean stir-fry:
a. In same sauté pan over high heat, add 1 tbsp olive oil. Add green beans (remove ends, snap bite-sized or thinly slice) and green onion bulbs (trim stem end, trim & reserve onion greens, leave 1-2” of bulb whole), and sesame seeds. Stir-fry until vegetables blister, about 1-2 minutes.
b. Add sweet peppers (¼”-thick slices) and garlic (mince). Stir-fry until peppers begin to soften, about 3 minutes.
3
Cook top sirloin:
a. Season top sirloin with ¼ tsp salt and ⅛ tsp black pepper.
b. In medium sauté pan over medium-high heat, add 1 tbsp olive oil. Add top sirloin; cook until caramelized, about 2-3 minutes each side.
c. Add top sirloin to baking tray alongside the potatoes. Cook for 5 more minutes, until potatoes are fork-tender and the beef reaches desired doneness.
4
Cook ginger sauce with mushrooms:
a. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add cremini mushrooms (½”-thick slices) and stir-fry until caramelized.
b. Add ginger glaze. Cook at medium-high boil until sauce thickens, about 3-4 minutes.
5
Serve:
a. Divide potatoes and green bean stir-fry among plates.
b. Thinly slice top sirloin against the grain, about ½” thick. Divide among plates.
c. Spoon ginger glaze and mushrooms over beef and garnish with green onions (thinly slice). Pour a glass of wine and enjoy.
Chef's notes
If your family doesn't eat beef, substitute with a boneless, skinless chicken thigh or pork chop. The glaze is perfect with tofu for the vegetarians coming to dinner.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX