Ginger Beef And Vegetable Stew Food

GINGER BEEF

Steps:

• Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
• Defrost and slice meat into 1" strips.
• Cut against the grain of the meat.
• Put in refrigerator container and place in refrigerator at least 20 minutes.
• Peel ginger root, slice into thin wafers.
• Dice them up with kitchen knife.
• Wash scallions and slice them into small wafers.
• Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
• When vegetables are browned, add meat, liquid and all, to skillet or wok.
• Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
• If so, add 1 tbsp water at a time until no burning will occur.
• Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
• For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.

CHINESE GARLIC-GINGER BEEF AND TOMATO

Steps:

• 1. Brown meat (stirring constantly) with garlic and ginger. Don't add any more oil than absolutely necessary. Start with 1-2 teaspoons olive or vegetable oil and try not to add more than that. Add soy sauce and water and cook at a simmer until meat is tender or about 30 minutes. Add tomato pieces to meat and continue to simmer. Cook for about 10 minutes and then add bell peppers and onion. Cover and remove from heat. Let sit for 15 minutes. Add salt and freshly ground black pepper to taste. Serve over rice or chow mein noodles.
• 2. NOTE: This recipe makes the beef tender and the onion and green pepper crisp and fresh, adding a lot to the dish.

GINGER BEEF STIR-FRY

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.

SLOW COOKER ORANGE AND GINGER BEEF STEW

Steps:

• If you didn't buy pre-cut meat, start by trimming any excess fat from beef and cut into cubes.
• In a large slow-cooker (this is the one I use), combine beef, onion, garlic, ginger, orange marmalade, sugar, five-spice, orange zest, orange juice, soy sauce, and broth. Season lightly with salt and pepper.
• Cover and cook on low for 6 to 8 hours, or until beef is tender.
• Whisk cornstarch with 2 tbsp water and stir into slow cooker. Stir in bok choy.
• Cover and cook on high for about 15 minutes or until sauce has thickened and boy choy is wilted. Taste and adjust salt and pepper if needed.
• Serve over rice and top with scallions and cilantro.

EASY GINGER BEEF

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.

GRANDMA'S GINGER BEEF STEW

Steps:

• Add beef to a medium-sized bowl. Season beef with salt and pepper. Add 1 tablespoon of soy sauce and the minced garlic, stir to combine.
• Heat large saute pan over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
• Once the oil is very hot, add beef mixture in one single layer. Sear meat on one side for 2 minutes, flip and cook another 2 minutes on other sides. Beef will not be fully cooked.
• Add potatoes, onions, carrots and seared beef to a slow cooker.
• Add beef stock, oyster sauce and ginger slices. Make sure the meat and vegetables are submerged in the stock. Cover and cook for 3 to 4 hours on High, or 7 to 8 hours on Low.
• In a small bowl make the cornstarch slurry by combining ¼ cup of cornstarch and ¼ cup of cold water.
• Add it to the slow cooker and stir. Set slow cooker on high and cook another 30 minutes, until sauce is thickened.

SLOW COOKER GINGER BEEF STEW

Steps:

• Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
• Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
• Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
• Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
• Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.

GINGER BEEF AND VEGETABLE STEW

Steps:

• Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
• Brown beef.
• Add onions, 1 1/2 cups water, sherry, sugar, ginger and soy sauce; mix well.
• Bring to a boil Reduce heat; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
• Add vegetables.
• Bring to a boil.
• Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
• In small jar with tight fitting lid, combine 2 tablespoons water and cornstarch; shake well to blend.
• Gradually add to stew, stirring constantly.
• Cook about 1 minute or until thickened, stirring constantly.