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 :
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
GINGER GARLIC BEEF STIR-FRY
Make and share this Ginger Garlic Beef Stir-Fry recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix beef and eggs together in a bowl.
- Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
- In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
- Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
- Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
- Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
- Add in the soy sauce mixture; bring to a boil.
- Add in the cooked beef strips; mix to combine until coated and heated through.
- Serve over cooked hot rice.
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.
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
SKEWERED GINGER BEEF
Jean Gaines of Russellville, Kentucky marinates and skewers several servings of this dish, freezing extras for future events. "Not only do these tender slices of beef make a quick and easy dinner," she says, "but they make impressive appetizers, too."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread steak onto metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 277 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 980mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.
GINGER BEEF
This is a recipe that my grandmother used to make. If you are a fan of stroganoff you'll like this, but it has a little more zing.
Provided by ANGELIC_CHICK
Categories Main Dish Recipes
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
- Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
- Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
- Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 59.3 g, Cholesterol 38.8 mg, Fat 11.3 g, Fiber 2.5 g, Protein 27.1 g, SaturatedFat 3.9 g, Sodium 1175.7 mg, Sugar 4.5 g
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