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 BEEF STIR FRY
Juicy tender steak slices and colourful crisp vegetables tossed in delicious homemade stir fry sauce. Super quick, easy and way better than regular takeout!
Provided by Khin
Categories Main Course
Number Of Ingredients 19
Steps:
- Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
- In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
- Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
- Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
- Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
- Add the spring onions and toss well to combine all ingredients and sauce evenly.
- Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
- Serve over hot steamed rice, fried rice or noodles.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 4 g, Fat 24 g, SaturatedFat 17 g, Sodium 1313 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
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.
GINGER BEEF STIR-FRY
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
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
GINGER BEEF STIR-FRY (PAD KHING NUAH)
I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.
Provided by sabrina
Categories Steak
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice peeled ginger thinly, stack slices then slice again into thin slivers.
- Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
- Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
- Add beans; stir-fry until just tender.
- Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
- Remove from heat and toss basil leaves through stir-fry.
Nutrition Facts : Calories 474.5, Fat 28, SaturatedFat 8.7, Cholesterol 122, Sodium 1513.6, Carbohydrate 8.7, Fiber 1.7, Sugar 1.5, Protein 45.4
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