Gingered Beef With Leeks And Asparagus Recipes

GINGER AND SCALLION BEEF

Steps:

• Coat the sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.
• In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked. Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

SESAME-GINGER BEEF AND ASPARAGUS STIR-FRY

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.

GARLIC GINGER BEEF

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.

RIKKI'S BEEF AND LEEKS

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.

SESAME BEEF AND ASPARAGUS STIR FRY

Steps:

• In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside.
• To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered.
• In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste.
• Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.

GINGER BEEF AND ASPARAGUS WITH MUSHROOMS

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.

ALBERTA GINGER BEEF

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.