Chinese Ginger Beef Recipes

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CRISPY GINGER BEEF



Crispy Ginger Beef image

If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

Provided by Miraklegirl

Categories     Steak

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 garlic cloves, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes, to taste

Steps:

  • Place cornstarch in a large bowl.
  • Add water gradually while whisking.
  • Beat eggs into cornstarch mixture.
  • Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
  • Add a quarter of the beef to the oil.
  • Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  • Repeat until all the beef is cooked.
  • Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  • Stir fry briefly over high heat.
  • Combine last 5 ingredients and add to vegetable mixture.
  • Bring to a boil and then add beef.
  • Heat thorough and serve immediately.

BEEF STIR-FRY WITH BABY BOK CHOY & GINGER



Beef Stir-Fry with Baby Bok Choy & Ginger image

All the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal-prep fast for this healthy dinner, cleanup is quick too. Look for Lee Kum Kee Premium oyster-flavored sauce in the Asian-foods aisle of your grocery store. It has the most concentrated oyster flavor.

Provided by Grace Young

Categories     Healthy Stir Fry Recipes

Time 25m

Number Of Ingredients 10

12 ounces beef flank steak, trimmed
1 tablespoon minced fresh ginger
1 ½ teaspoons reduced-sodium soy sauce
1 teaspoon dry sherry plus 1 Tbsp., divided
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
1 tablespoon vegetable oil
1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
3 tablespoons unsalted chicken broth

Steps:

  • Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
  • Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
  • Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 6.3 g, Cholesterol 68.9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 4 g, Sodium 568.5 mg, Sugar 3.1 g

CRISPY GINGER BEEF



Crispy Ginger Beef image

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 5

Number Of Ingredients 16

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

Steps:

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

GINGER BEEF



Ginger Beef image

Make and share this Ginger Beef recipe from Food.com.

Provided by Pamela

Categories     Meat

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

6 tablespoons soy sauce
3 teaspoons sugar
3 tablespoons sesame seed oil
1 tablespoon freshly grated ginger
1 lb boneless beef sirloin or 1 lb flank steak, sliced into 1/4 inch strips
5 teaspoons sesame oil, divided
1 onion, chopped
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1 cup grated carrot
1 red pepper, seeded,and cut into strips
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a medium bowl, whisk together the marinade ingredients and add beef strips.
  • Toss to coat well.
  • Allow to marinade 30 minutes or overnight.
  • In frying pan or electric wok, heat 2 tsp oil over medium heat.
  • Stir fry beef mixture in oil 2-3 minutes or until browned.
  • Remove from pan, and set aside.
  • In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
  • Add beef back to pan and stir fry 2 minutes.
  • Mix cornstarch and water together and add to frying pan.
  • Cook, stirring constantly, until sauce is thickened.
  • Serve with rice or oriental noodles.

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

CHINESE BRAISED BEEF WITH GINGER



Chinese braised beef with ginger image

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories     Dinner

Time 3h35m

Number Of Ingredients 17

2 - 3 tbsp vegetable or sunflower oil
1 ¼kg beef shin or brisket , cut into very large chunks
2 onions
50g ginger
3 garlic cloves
small bunch coriander
2 tsp Chinese five-spice powder
6 whole star anise
1 tsp black peppercorn
100g dark brown muscovado sugar
50ml light soy sauce
50ml dark soy sauce
2 tbsp tomato purée
beef stock
thumb-sized chunk ginger , shredded into matchsticks
1 tbsp vegetable or sunflower oil
cooked jasmine rice

Steps:

  • Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
  • Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
  • Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium

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