GARLIC-GINGER BEEF STIR-FRY
Time 35m
Number Of Ingredients 14
Steps:
- In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce. Set aside.
- To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
- In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.
- In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.
- Pour in sauce and stir-fry until sauce thickens, about 1 to 2 min. Stir in beef and any accumulated juices, add snow peas and stir-fry for 1 min.
Nutrition Facts : Calories 250, Fat 10, SaturatedFat 3, Carbohydrate 16, Protein 23, Cholesterol 40, Fiber 4, Sodium 830
GINGER AND GARLIC BEEF STIR FRY
Cut your beef in such a way to make them cook faster and absorb more flavor.
Provided by Jamie Geller
Categories Main, Dinner
Time 35m
Yield 4 to 6
Number Of Ingredients 16
Steps:
- Ginger Sriracha Sauce: 1. In a small bowl, whisk cornstarch, ginger, soy sauce, sugar, and sriracha. Set aside. Beef: 1. Make the marinade by whisking cornstarch, mirin, ginger, garlic, sesame oil, soy sauce, vinegar, and sugar together in a large bowl. 2. Add beef to the cornstarch-mirin mixture and toss. Set aside to marinate at room temperature for 20 minutes. Or cover and refrigerate for at least 4 hours or overnight. 3. Heat a wok or large sauté pan over very high heat. Strain meat from marinade. 4. Add peanut oil to the wok or pan and stir fry meat, in small batches, for 1 to 2 minutes, until just browned on the outside. Don't overcook, meat will continue to cook while resting. Transfer meat from wok or pan and place on a plate. 5. Add ginger-sriracha sauce and scallions and add all the meat back to the pan. Stir to coat. Transfer to a shallow pan or platter and garnish with sesame seeds. Serve with Quick Shiitake Lo Mein, and Chinese Long Beans.
Nutrition Facts :
BEEF WITH SOY SAUCE AND GINGER
Steps:
- On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes.
- Now cook your greens in salted boiling water until tender.
- While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.
- When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.
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.
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
GARLIC GINGER BEEF APPETIZERS
Whenever I serve this recipe at parties, my guests love them. They are good warm or cold (as leftovers, on the off chance there are actually any left over)
Provided by Nana Bev
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Slice the steak into very thin strips (1/8 to 1/4 inch) against the grain.
- Put strips in a bowl and add beaten eggs, salt and cornstarch and mix well until the meat is well coated (use your hands for this).
- In a heavy skillet add cooking oil (1 inch) and heat on medium-high heat until oil reaches 360 degrees F.
- Carefully lay strips in a single layer in the hot oil- not too many as it will cause the oil to cool and the meat will end up absorbing too much oil.
- Fry until crisp which should only take about 60 to 90 seconds.
- Remove and drain on a rack.
- Repeat until all the meat strips are done.
- In a saucepan, add water and sugar and bring to a boil over medium heat.
- Gently swirl the pan to dissolve the sugar- do not stir.
- Boil until the mixture begins to caramelize to a light golden brown.
- Remove from the heat and gently stir in the garlic, ginger and chili flakes for 10 seconds then add the ketchup, vinegar, soy sauce and hoisin sauce.
- Return the pot to the heat and bring to a boil then gently simmer for 10 minutes.
- Add the drained meat slices and warm through.
- Serve the warm strips on a platter sprinkled with the slice green onion.
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- To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
- In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.
- In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.
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