Ginger Ale Roast Beef Food

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

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.

EASY NO-PEEK BEEF TIPS (MADE WITH GINGER ALE)

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. In a greased casserole dish, sprinkle onion soup mix over beef.
• 3. Spoon mushroom soup over meat; add ginger ale. DO NOT STIR.
• 4. Bake covered at 350 degrees for 2 hours. DON'T PEEK. Serve over noodles or rice.

CRISPY GINGER BEEF

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.

ROAST BEEF WITH GINGER AND JUS

Steps:

• Preheat oven to 500 degrees F.
• Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes.
• Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes.
• Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
• To serve, slice the beef thinly and spoon warm sauce over top.
• Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast.

SLOW-COOKER GINGER BEEF ROAST

Steps:

• Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
• Cover and cook on Low heat setting 8 to 9 hours.
• Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

SOY-GINGER POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer meat to a 5- or 6-qt. slow cooker. In a small bowl, mix water, soy sauce, honey, vinegar, garlic, ginger and mustard; pour over meat. Top with onion. Cook, covered, on low until meat is tender, 7-9 hours., Remove roast and onion to a serving platter; keep warm. Transfer cooking juices to a large saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

GINGER ALE ROAST BEEF

Steps:

• Coat roast with flour, and reserve flour that doesn't stick to step 2, and place roast in slow cooker.
• Combine remaing ingredients along with leftover flour in a large bowl, and mix well.
• Pour the sauce over roast.
• Cover and cook on low 8-10 hours, or until roast is tender.

CORNED BEEF WITH APRICOT DIJON GLAZE

Steps:

• If prepping the night before, use a sharp knife to carefully trim off the excess fat on the Corned Beef Brisket (1). Rinse beef under cold water. Place in a large container and cover with Ginger Ale (2 liter). Seal tightly and refrigerate overnight.
• The next day, remove the corned beef from the ginger ale and rinse with hot water.
• If prepping the day of: in a large heavy Dutch oven, place the trimmed corned beef and pour in enough ginger ale to cover the corned beef. Cover and bring to a boil; reduce heat to medium/low so that it will continue to simmer; cover and cook for 1 hour.
• Remove pan from stove, and remove corned beef to a large strainer; rinse with hot water.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a large Dutch oven or slow cooker, add Olive Oil (2 tablespoon) and the Onion (2) on the bottom. Sprinkle Garlic (6 clove) on top of onions. Sprinkle with Brown Sugar (1 cup) and Whole Clove (8), Fresh Thyme (3 sprig), Bay Leaf (3) and Black Peppercorns (1 tablespoon). Place rinsed corned beef on top.
• Pour bottle of Guinness® Stout Beer (1 bottle) over meat and enough ginger ale to cover the meat halfway, fat side on top.
• If cooking in an oven, cover and bake in a 300 degrees F (150 degrees C) preheated oven for 1 hour per pound of corned beef.
• If cooking in a slow cooker, cook on high until the liquid begins to simmer, then reduce heat to low and continue cooking for 1 hour per pound of corned beef. With either method, do not touch or uncover during this cooking period.
• To prepare the apricot dijon glaze, combine Apricot Preserves (10 ounce), Dijon Mustard (2 tablespoon) and Brown Sugar (2 tablespoon) in a small saucepan and bring to a low simmer over medium heat, stirring constantly. Continue cooking and stirring for 3 minutes or until the mixture is blended and has thickened slightly. Remove from heat and set aside.
• Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil. Reheat oven to 325 degrees F (160 degrees C).
• Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize.
• Steam or roast Carrot (8) and Baby Red Potato (2 pound) while corned beef is glazing in oven. Pour melted Butter (to taste) over cooked veggies and sprinkle with Fresh Parsley (to taste).
• Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
• Brush with additional glaze right before serving and garnish with additional fresh blackberries. I usually warm up the extra Apricot Dijon Glaze and serve it on the side as well.