FLASH-COOKED GINGER BEEF
Steps:
- Cut the beef across the grain into thin slices about 1/8-thick; cut those slices into 1-inch squares. Put the beef in a bowl, add the marinade, and toss lightly to coat. Cover with plastic wrap, and let the beef marinate for 1 hour at room temperature, or longer if possible in the refrigerator.
- Heat a wok or large skillet, add 3 1/2 tablespoons of the oil, and heat until near smoking. Add the beef and stir-fry over high heat until it loses its raw color and the slices separate. Remove with a slotted spoon and drain. Clean out the pan.
- Mix the ingredients for sauce together.
- Reheat the pan, add the remaining 2 tablespoons oil, heat about 20 seconds, and add the garlic, ginger, and scallions. Cook for 20 seconds, until fragrant, then add the bean sprouts and toss lightly over high heat. Add the rice wine, and stir-fry for 1 1/2 minutes, then add the sauce and the cooked meat. Cook until the meat is heated through and everything is coated evenly with the sauce. Scoop the beef onto a serving platter and serve with rice and a vegetable, if desired.
- Mix the ingredients for sauce together
ALBERTA GINGER BEEF
Simply the best! Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada. I almost cried when I found this recipe. The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson for finding this recipe-bless her!
Provided by Diana Adcock
Categories Meat
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Cut beef into matchstick strips, cutting along the grain.
- In a medium bowl mix together:.
- 2 tablespoons dark soy sauce.
- 1 tablespoon cooking wine.
- 1 teaspoon white sugar.
- 2 tablespoons ginger juice.
- add beef and marinate for 30 minutes.
- Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well.
- Set aside.
- In another medium bowl beat the egg white and add water.
- Add the flour and cornstarch, mixing the batter well.
- Add Batter to the meat bowl, mixing well.
- To make the sauce mix together the 1 tablespoon white wine, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is disolved. Set aside.
- In a deep wok over medium high heat add the oil.
- When hot add 1/4 the meat/batter mixture, separating the beef strips.
- Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside.
- Repeat until all the beef is cooked.
- In another wok or large saucepan heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying.
- Pour in the sauce and let come to a boil.
- Add the deep-fried beef, tossing well.
- Remove and serve hot over rice or just out of a bowl.
Nutrition Facts : Calories 4606.8, Fat 462.4, SaturatedFat 40.3, Cholesterol 138.3, Sodium 2197.2, Carbohydrate 66.7, Fiber 2.9, Sugar 32.4, Protein 57.7
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
ERIKA'S GINGER BEEF
Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.
Provided by Erika
Categories Main Dish Recipes Stir-Fry Beef
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture.
- Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef.
- Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 41.6 g, Cholesterol 122.4 mg, Fat 15.3 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 4 g, Sodium 675.5 mg, Sugar 18.3 g
EASY GINGER-LOVER'S SKILLET BEEF
This is an easy tasty recipe that can be made in a skillet or in a wok, you can also add in a red bell pepper or some canned drained mushroom slices if desired. To save some time ask your butcher to sliced the meat for you into thin slices. Partially freeze the beef, it will make slicing easier. This recipe will serve 4 small servings, my DS can eat the whole thing himself! I would suggest to double the ingredients.
Provided by Kittencalrecipezazz
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the beef diagonally across the grain into very thin slices.
- Season the beef slices with salt and pepper.
- Heat oil in a skillet over high heat; add in ginger and saute for 2 minutes or until tan-coloured.
- Add in garlic and red pepper flakes and saute for 30 seconds.
- Add in beef; cook for 2 minutes, stirring constantly, then add in soy sauce.
- In a small cup or bowl stir together beef broth and cornstarch until smooth, then drizzle over the beef in the skillet; cook stirring constantly for 1 minute or until thickened.
- Add in green onions and cook for another minute.
- Season with more black pepper if desired.
- Serve over cook rice.
Nutrition Facts : Calories 363.4, Fat 25.4, SaturatedFat 9.5, Cholesterol 95.1, Sodium 318.9, Carbohydrate 4.4, Fiber 0.7, Sugar 0.7, Protein 28.1
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