Well I seemed to have lost momentum for writing. So I’ll try again. It’s not like I don’t have time. My time is my own as I am retired. There are some demands on my time such as Stepdaughter’s wedding, Easter celebrations with grandkids complete with burnt cinnamon rolls, attempts to keep an exercise routine going, various healthcare appointments, etc.

And I am cooking and baking just not writing about it partly because I don’t always make something new and I try other bloggers’ recipes. And some of those are very worthwhile to make over and over again!

I was gifted by a friend several (actually a lot) packages of frozen meats. I have ground pork from which I will be trying to make younger Stepdaughter’s pork pie. But what to do with ground beef? There is just so much chili my aging stomach can tolerate. Hubby will be making his fancy meatloaf at some point, and we have preformed burger patties ready and waiting already. So I perused a few of my many cookbooks, looked at the NYTimes Cooking app, and decided to make Stir-Fried Beef with Onions and Ginger from Mark Bittman’s How to Cook Everything but with ground sirloin instead of flank steak. My ingredients are as follows:

• 1 medium onion, chopped
• 1 garlic clove, minced
• Olive oil for sauteing the onion, and then some more for the pan to brown the meat
• 1 inch ginger root, minced
• 1 pound ground sirloin beef
• 1/2 cup vegetable broth, homemade
• 1 Tablespoon soy sauce

First, brown the onion on high heat until beginning to char, then I added the garlic just at the end. Sprinkle with salt and pepper and remove from pan. Add more oil, most of the ginger and the beef. Stir cooking this until the beef is no longer pink. Add the rest of the ginger, the broth, and the soy sauce. Cook and stir until most of the liquid is gone, but leave some. This process took less than 20 minutes with the ingredients prepped already.

I served this with rice and a cucumber/carrot salad with sesame dressing.

Thoughts: the fat in the ground sirloin (90/10) and the onion overpowered the ginger. The sesame dressing on the salad had more flavor. It also needed a sauce. Very thinly sliced flank steak would be the choice of meat as in the original recipe. For the leftovers I will douse this with teriyaki sauce. It could then be served over more rice or in a wrap.

Until next time…thanks for reading!