Shreddedbeefandgingerpasta Recipes

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

Ingredients

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

SHREDDED BEEF AND GINGER PASTA

Shredded Beef and Ginger Pasta image

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

Provided by Luschka

Categories Lunch/Snacks

Time 30m

Yield 800 ml

Number Of Ingredients 12

Ingredients

1 tablespoon cornflour
175 ml beef stock
70 ml dry sherry
2 teaspoons caster sugar
salt and pepper
2 teaspoons olive oil
2 carrots, cut into matchstick strips
5 cm piece fresh gingerroot, peeled and finely chopped
2 garlic cloves, crushed
350 g lean rump steak, cut into thin strips
175 g mange-touts peas (snow peas)
4 portions pasta

Steps:

In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
In a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
Add the steak and stir fry for 3 minutes.
Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
Add the mange tout and stir fry for 1 minute.
Add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 - 2 minutes, until the sauce is thickened and glossy.
Serve immediately with freshly cooked fusilli.

Nutrition Facts : Calories 0.3, Sodium 0.9

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