Admittedly, this dish is ideal for someone with some sort of food processor/blender/bullet type thing as processing all the aromatics to a paste is what makes this sauce so easy and delicious. Any type of ground meat will work (pork, chicken, wild game) just make sure to take the time to let that meat really brown in the pan.
Yield: 4
Chili ginger beef with rice and eggs
Ingredients
1 small onion
3 inches fresh ginger, peeled
5 dried whole chilies
5 garlic cloves
1/4 cup soy sauce
Large drizzle oil
1 pound ground beef
1 tablespoon cracked black pepper
½ - 1 cup water
1 tablespoon cornstarch
4 eggs
4 cups cooked white rice
Instructions
Process garlic, onion, ginger, chilies, garlic, and soy sauce in a food processor or blender until it is a smooth paste.
Heat a large drizzle of oil in a cast iron skillet over medium high heat and when shimmering add the ground meat in a single layer. Let it cook undisturbed until the meat is dark brown, then flip and break the meat up with a spatula.
When the meat is browned add the aromatic mixture, black pepper, and ½ - 1 cup of water (however much you need to almost cover the meat) and bring to a simmer. Turn the heat to low and let cook for 10 minutes or until the liquid has reduced by halt.
Mix cornstarch with 2 tablespoons of cold water until smooth then add to simmering meat. Cook, stirring often until the sauce has thickened then remove from heat.
Heat another drizzle of oil in a non-stick skillet over high heat and when shimmering, cook the eggs until the whites are set and the yolks are runny.
Divide rice between 4 bowls, then top with chili beef and a fried egg. Serve with chili sauce and soy for drizzling.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
