Erikas Ginger Beef Recipes

ERIKA'S GINGER BEEF

Erika's Ginger Beef image

Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.

Provided by Erika

Categories Main Dish Recipes Stir-Fry Beef

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ pounds beef top round steak, cut into thin slices
2 eggs, beaten
1 cup cornstarch
½ cup water
1 cup oil for frying, or as needed
1 tablespoon sesame oil
2 carrots, cut into matchstick-size pieces
1 green onion, chopped
5 tablespoons minced fresh ginger root
5 cloves garlic, chopped
¼ cup soy sauce
2 tablespoons white vinegar
½ cup white sugar
¼ teaspoon red pepper flakes
1 tablespoon sesame seeds, or as needed

Steps:

Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 41.6 g, Cholesterol 122.4 mg, Fat 15.3 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 4 g, Sodium 675.5 mg, Sugar 18.3 g

SPICY GINGER BEEF

Spicy Ginger Beef image

Freshly grated ginger adds a peppery heat to the hot red curry and sweet red chili sauce. All three heats combined give this beef entrée, rich and complimentary flavors. A Touch of Thai. This was not prepared for the residents of the home instead it was prepared at a friends' house.U[date on June 07/2008 - made this again and we added green peppers along with the red & yellow peppers and we also added button mushrooms - for a change of pace. It tasted even better than the first time!

Provided by Manami

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1 lb sirloin steaks, tips thinly sliced or 1 lb skirt steak, thinly sliced
2 tablespoons fresh grated gingerroot, divided
salt
1 tablespoon red curry paste (we used A Taste of Thai)
1 large onion, sliced (about 2 cups)
2 sliced red bell peppers (about 2 cups, we used a combination of both) or 2 sliced orange bell peppers (about 2 cups, we used a combination of both)
3 tablespoons sweet red chili sauce (we used A Touch of Thai)
2 tablespoons soy sauce
1/4 cup chopped fresh basil (we used the parsley) or 1/4 cup fresh parsley (we used the parsley)

Steps:

Heat oil in a large skillet over a high heat.
Add beef and one tablespoon of the ginger.
Salt to taste and stir-fry until meat is barely cooked.
With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
Add curry paste and onion to oil.
Stirring, cook until curry is dissolved and fragrant.
Add peppers and remaining ginger.
Stir-fry until vegetables are tender crisp.
Add sweet red chili sauce and soy sauce to vegetables .
Stir to combine.
Pour reserved meat, with accumulated juices into skillet.
Cook until meat is just heated through.
Add basil or parsley and mix until combined.
Serve immediately.
Jasmine rice is a nice accompaniment with this entrée.

Nutrition Facts : Calories 469.3, Fat 32.9, SaturatedFat 11, Cholesterol 111.1, Sodium 584.9, Carbohydrate 8.5, Fiber 1.9, Sugar 4.3, Protein 33.9

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