Ginger Soy Beef Loin

This was inspired by picking up a hand of ginger and wondering what I could create with it.

1 beef loin
2 cups low sodium soy sauce
Juice and zest of 1 orange
2 Tbsp fish sauce
2 Tbsp fresh grated ginger
Pinch of salt and pepper

Slaw:
1 head of Chinese cabbage
1 head of red cabbage
3-4 carrots, shredded
2 Tbsp low sodium soy sauce
2 tsp fish sauce
2 Tbsp rice wine vinegar
1 tsp fresh grated ginger
Pinch of sugar
1/2 cup of plain roasted peanuts, chopped


Marinate the beef loin for 4 hours, if not over night. Sear the beef in a hot pan, then finish roasting in the oven until the desired temperature is reached. I prefer somewhere around medium rare to medium. Bloody, but not mooing. Pour the marinade into a sauce pan, and simmer to reduce. While those cook, shred at least half of the two cabbages and carrots, add in the ginger, sauces, vinegar, peanuts, and a pinch of sugar. Toss and taste and tweak if necessary for your tastes. Once the meat has reached temperature, remove from the oven and let it rest for 5 minutes or so. Slice on an angle. To plate, put a pile of slaw in the middle of the plate and rest a few slices against it. Serve the reduced marinade on the side as a sauce. Hope you enjoy!

(This was prepped before doing a couple hours worth of yard work a quick clean up around the house, with both kids at home and the husband at work. A nice dinner can be made, despite being busy all day! Plus it was simple and quick to put together!)