Erikas Ginger Beef Food

ERIKA'S GINGER BEEF

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.

ERIKA'S GINGER BEEF

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.

ERIKA'S GINGER BEEF

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.

SPICY GINGER BEEF

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.

CRISPY GINGER BEEF

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.

GINGER BEEF

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.