Ginger Stir Fried Beef Food

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.

STIR-FRIED BEEF WITH GINGER

Steps:

• Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
• Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
• Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
• Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
• Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

GINGER BEEF STIR FRY

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.

GINGER STIR FRIED BEEF

Steps:

• Slice the steak while partially frozen into narrow strips (this makes it easier to slice).
• Defrost the meat completely and squeeze out any excess water in the beef strips.
• In a bowl, mix together the beef strips and beaten eggs.
• Dissolve the cornstarch in 1/2 cup water, and mix with beef/egg mixture.
• Pour in about 3-4 tablespoons of oil in a wok until very hot, but not smoking.
• Add half of the beef to the oil.
• Separate with a fork, and cook, stirring occasionally until crispy, transfer to a plate.
• Repeat with the remaining beef.
• Remove the beef, set aside and drain oil.
• Up to this point, the beef can be prepared well in advance.
• Add in 1-2 tablespoons new oil, and heat oil to very hot.
• Add in carrots, green onions, ginger and garlic; stir fry over high heat for a couple of minutes.
• Add in soy sauce, red or white wine, vinegar, sesame oil and crushed chilies (if using).
• Bring to a boil.
• Add in the beef; mix well to combine.
• Serve with or over cooked rice.
• Delicious!

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.

GINGERED BEEF STIR-FRY FOR 2

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

STIR FRIED BEEF WITH GINGER

Steps:

• Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil.
• Heat remaining oil in a skillet.
• Add steak and ginger and stir fry over high heat for 2 minutes.
• Stir in soy sauce, wine, sugar and the cornstarch/water mixture.
• Stir fry 1 minute longer.
• Add green onions, stir and serve.

GINGER BEEF STIR-FRY (LOW FAT)

Steps:

• Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
• In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
• Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
• Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
• Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.

GINGER THAI BEEF STIR-FRY

Steps:

• Heat oil in wok or medium frying pan.
• When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
• Cook 4 to 5 minutes on high heat, stirring.
• Remove from heat and add the lime juice.
• Serve over rice. Enjoy.

GINGER GARLIC BEEF STIR-FRY

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.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.