Stir It Up! » Blog

Masthead header

Garlic does more than just scare vampires…

I love strong spices like garlic and ginger.  But I also love what these two things can do, especially for our kids this time of year when runny noses are all around.  Both garlic and ginger are known for being a natural remedy for colds and the flu.  There was even an interesting NY Times article discussing why garlic is so beneficial to us.  Click here to see the details from that post . In the article, they even said “People have known about health benefits for centuries” and “Greeks would feed garlic to their athletes before they competed in the Olympic games.”  Pretty cool.

So, the other night, we made a Thai dinner that we’ll call Ginger Garlic Steak and it was really good!  I loved it, Alice loved it, and Tate said he “liked it pretty good”.  The flavors might have been a little strong for his liking so if you have picky eater you could use a little less garlic and/or ginger.

Here is what you need:

  • 1 1/2 lb grass fed stew or fajita meat
  • 1 can coconut milk (Trader Joe’s light)
  • 1 chunk fresh ginger (I used probably about 1 tbsp plus some)
  • 6-7 fresh garlic cloves (I used a pack of the pre-pealed from TJ’s)
  • 2 fresh onions
  • 1 tbsp chili sauce (Whole Foods, Publix)
  • 1 lemon, juice
  • 1 teaspoon tumeric
  • 2 teaspoons ground coriander
  • 1 tsp salt
  • cabbage (I used the TJ’s precut bag)
  • chili pepper or spice (optional)

Blend together coconut milk, ginger (peel), garlic (about 7 cloves) 2 onions or 2 packs, chili sauce, and lemon juice. Blend well. I don’t have  a fancy vitamix so mine came out looking a little like grits once I poured it over the meat but we were fine with the consistency.

Peel the ginger and then just drop it in the blender. I keep my ginger in the freezer so it lasts longer.

Brown meat slightly, pour in the sauce, and add in the rest of the ingredients. Bring this to a boil and then cook on low for 1 1/2 -2 hours uncovered (so the sauce can thicken). Lastly, add in cabbage (soaks in flavor well and had noodle-like feel), broccoli or whatever your family prefers and cook for an extra 20-30 minutes on low, let the flavors soak in, and enjoy!

I took a pic of the spices before stirred, well, just cause it looked kind of cool, as far as food pictures go.

You know I’m all about making extra for leftovers but for this, I’m not sure I’d make lots of leftovers just because the veggies will get a little soggy. But Scott had it for leftovers when he got back in town though and said it was “great!”.

Oh and by the way, I was really excited to see that Trader Joe’s now has kale chips  for $3.99; about half the price as the ones at Whole Foods.  What  a great portable snack!  I have to remind myself just because it’s half the price, doesn’t mean I can eat twice as much. These are addictive…

Lastly, please ignore any improper grammar, misspellings, etc.   I know it’s never great, but with work being so busy this time of year, it might be worse than normal. But I still want to share; I am just having to do it a little faster.  I do have two more yummy recipes friend’s have shared with me lately, that I have already cooked, so will post those soon, hopefully!

  • Laura Hill - since i cant do coconut, how do you think almond milk would work in this? thanks!ReplyCancel

    • landriav - I would think it would work. It might be a little thinner since there isnt much fat in the almond milk so maybe just use a little less. I hope it works out!ReplyCancel

Your email is never published or shared. Required fields are marked *