CRISPY GINGER BEEF
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
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
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
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
This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.
CRISPY GINGER BEEF
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
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.
EASY GINGER BEEF
In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.
Provided by Littldot
Categories Main Dish Recipes Stir-Fry Beef
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
- Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
- Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g
GARLIC GINGER BEEF
This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
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