Sticky Garlic Ginger Roadkill Elk

Mmm, ginger and red meat, two great tastes that taste great together. Back in the days when it was safer for me to eat in restaurants (before celiacville), I used to frequent a little Japanese resto that made the most fantastic sticky garlic ginger beef bowl. The outsides of the pieces of beef were caramelized with savory ginger goo, in a crust reminiscent of bbq. After some practice, I've managed to perfect the method at home. This recipe is good with any red meat - beef, ostrich, or in this case, roadkill elk (nope, I'm not kidding, please read my post Roadkill is Real Food).

Start by stir-frying a green veggie of your choice (bok choy, on choy, green beans, broccoli, whatever you enjoy) with garlic. Set aside. Cut meat against the grain into thin, bite-sized pieces. In a cast iron pan over medium high heat, saute about a two inch knob of ginger and 5-6 cloves of garlic (I grate both on a microplane) in lard until fragrant. Add meat, and stir to coat with garlic and ginger. When the meat looks about 50% done, add a spoonful of palm sugar, and a few splashes of (gf) soy sauce, stir, and continue to cook until the meat has a deep brown caramelized crust on the outside*. Remove from heat, and add green veg back to the pan. Serve over rice.

*If you prefer to have a sauce, you can deglaze the pan with 3/4 c. cold water mixed with a teaspoon of potato starch, but this ruins the the sticky crust on the meat.

This recipe appears as a part of Real Food Wednesday. You haven't heard of RFW? Click on the link and find more recipes and tips from people who believe in the power of real foods.

Comments

  1. Can't you take the meat out and then make a sauce?

    I made ginger syrup and I still have the bits of ginger left over. I will have to try this recipe and see how it goes!

    Thanks!

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  2. Hmm, right you are. Although, gotta say, I've never wanted sauce in this case, just sticky yummy crusty yumminess contrasted with buttery green veg and some sticky rice. Mmmmm!

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  3. I'm drooling just reading this. Sticky, gingery, garlicky meat? Do you think this would be good use of venison tenderloin? Or would that be, pardon me, overkill?

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  4. Well, personally I think it's a sin to cook tenderloin beyond pink. But I'd never tell another how to use their meat. I think this recipe is ideal for using all of the scraps of meat that you collect from the lower legs and other areas where you've been left with small pieces after removing silver skin and such. Just cut the pieces across the grain :)

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  5. Sweet! I was leaning toward a leg roast I have. I'm feeding my family of 7, so scraps probably just wouldn't do it for a meal :) Thank you!

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  6. Oh boy, I guess that wouldn't do, would it! I hope the recipe comes out well for you.

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  7. Wow, you are adventurous!

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    Replies
    1. Not as much so as you might imagine. I just like really good food.

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  8. Smart to use garlic and ginger so it doesn't taste like roadkill.

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    Replies
    1. There's nothing wrong with the taste of roadkill. It is fresh and delicious venision. It just so happens that garlic and ginger are also tasty.

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