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Ginger beef
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Entrees, Ethnic, Ginger, Herbs & Spices, Meats, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | CORNSTARCH | | 3
| tbsp | SOY SAUCE | | 2
| tbsp | DRY SHERRY | | 2
| tbsp | BOTTLED CHILI SAUCE | | 1
| lbs | BONELESS TOP ROUND STEAK * | | 1/2
| lbs | ASPARAGUS, CUT IN 1" PIECES | | 2
| each | CELERY STALKS ** | | 1
| each | LARGE ONION *** | | 10
| oz | FROZEN BABY CARROTS, THAWED | | 1
| tsp | GRATED GINGER ROOT | | 15
| oz | CAN BABY CORN, DRAINED |
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Procedures:
| 1 | * beef slightly frozen will cut easier ** cut into 2" pieces diagonally across stalk *** cut onion into ? thick slices crosswise, separate into rings In a small glass measure, mix cornstarch, sherry, soy sauce and chili sauce until well blended. | | 2 | Set mixture aside. | | 3 | Cut beef into ? slices across the grain. | | 4 | Set aside. | | 5 | In a wok or 12" skillet, heat 2 tablespoons of oil over medium high heat.add asparagus, celery, onion and carrots. | | 6 | Stir fry for about 1 minute. | | 7 | Add 2 tablespoons water; stir fry for 1 minute, or until tender crisp. | | 8 | Remove vegetables to a bowl, keep warm. | | 9 | In th e same pan, heat 2 tablespoons oil over medium high heat. | | 10 | Add ginger root; stir fry for 30 seconds. | | 11 | Add beef; stir fry for 2 minutes or until cooked through. | | 12 | Stir cornstatch mixture to recombine, add to beef mixture and stir fry until thickened. | | 13 | Add apsaragus mixture and corn; stir fry for about 1 minute or until warmed through. | | 14 | If desired serve with hot cooked rice |
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