Gingered Beef With Leeks And Asparagus Recipes

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SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY



Sesame-Ginger Beef and Asparagus Stir-Fry image

Delicious and quick to prepare. I serve this with steamed jasmine rice for a nice after-work dinner. Adapted from Bon Appetit

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean sirloin steaks, sliced into thin strips
2 teaspoons cornstarch
4 tablespoons peanut oil, divided
1 teaspoon sesame oil
1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
1 bunch green onion, thinly, diagonally sliced
1 1/2 tablespoons peeled minced fresh ginger
2/3 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar

Steps:

  • Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
  • Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
  • Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
  • Transfer to a platter and serve.

Nutrition Facts : Calories 424.7, Fat 32.1, SaturatedFat 9.3, Cholesterol 76.1, Sodium 524.1, Carbohydrate 9.7, Fiber 3.1, Sugar 3.4, Protein 25.6

GARLIC GINGER BEEF



Garlic Ginger Beef image

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

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

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

RIKKI'S BEEF AND LEEKS



Rikki's Beef and Leeks image

Make and share this Rikki's Beef and Leeks recipe from Food.com.

Provided by Ri3603

Categories     Meat

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

2 large onions, chopped
1 tablespoon oil
1 tablespoon butter
1 lb ground beef or 1 lb ground turkey
2 leeks, washed really good and cut into small strips (use only the white and light green parts of the leeks)
2 tablespoons tomato puree
3/4 cup chicken stock or 3/4 cup beef stock
1 tablespoon mustard
1 teaspoon paprika
1 teaspoon salt
1 cup half-and-half

Steps:

  • Saute onions in oil and butter for about 5 minutes.
  • Add ground beef and brown.
  • Add leeks, stock, mustard, salt and paprika.
  • Cover and simmer on low heat for about 15, stir often.
  • Add half and half and simmer for about 2 more minutes.
  • Season to taste.
  • Serve over egg noodles.

Nutrition Facts : Calories 458.4, Fat 31.2, SaturatedFat 13.5, Cholesterol 108.5, Sodium 827.8, Carbohydrate 18.7, Fiber 2.5, Sugar 6.2, Protein 25.9

ALBERTA GINGER BEEF



Alberta Ginger Beef image

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

1 lb center cut beef top round steak
1 stalk celery
1 medium carrot
2 hot chili peppers
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon sesame oil
2 tablespoons dark soy sauce
1 tablespoon cooking wine
1 teaspoon white sugar
2 tablespoons ginger juice
1 egg white, beaten lightly
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 tablespoon white wine
2 tablespoons soy sauce
1 tablespoon white vinegar
4 tablespoons white sugar
1/2 teaspoon sesame oil
2 tablespoons water
hot chili oil
4 -5 cups canola oil (for frying)

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

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

GINGER BEEF AND ASPARAGUS WITH MUSHROOMS



Ginger Beef and Asparagus With Mushrooms image

Make and share this Ginger Beef and Asparagus With Mushrooms recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 lbs sirloin steaks or 1 1/4 lbs flank steaks, cut into thin strips
2 tablespoons peanut oil (or canola oil)
4 garlic cloves, minced
1 teaspoon salt
1 1/2 lbs asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)
6 green onions, sliced
3/4 cup sliced carrot
1 lb baby portabella mushrooms, sliced
1/8 cup sherry wine
1/8 cup light soy sauce
2 teaspoons cornstarch
2 teaspoons fresh ground ginger
1/4 teaspoon Chinese five spice powder
1/2 teaspoon pepper
2 tablespoons brown sugar

Steps:

  • In a large skillet, heat oil on high heat.
  • Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
  • Sprinkle beef strips with the salt.
  • When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
  • Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
  • Serve over hot cooked rice, if desired.

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS



Stir-Fried Beef With Mushrooms and Asparagus image

This recipe was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious.

Provided by BrittanyS

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 beef steak, any kind, cut into 1 inch chunks (16-24 oz)
1 onion, sliced
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, grated (optional)
1/2 lb asparagus, sliced into 1-inch pieces
8 ounces sliced mushrooms
2 heads baby bok choy
2 tablespoons soy sauce
1 teaspoon sugar (optional)
fresh ground black pepper
1/4 cup water
2 cups cooked white rice

Steps:

  • Cook the rice, as per package directions, while you prepare the stir-fry.
  • Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
  • Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
  • Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
  • Serve stir-fry over hot white rice.

Nutrition Facts : Calories 231.7, Fat 7.4, SaturatedFat 1, Sodium 528.8, Carbohydrate 35.8, Fiber 2.8, Sugar 3.5, Protein 7.2

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