CRISPY GINGER BEEF
If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.
Provided by Miraklegirl
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Place cornstarch in a large bowl.
- Add water gradually while whisking.
- Beat eggs into cornstarch mixture.
- Toss in beef and stir to coat.
- Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
- Add a quarter of the beef to the oil.
- Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
- Repeat until all the beef is cooked.
- Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
- Stir fry briefly over high heat.
- Combine last 5 ingredients and add to vegetable mixture.
- Bring to a boil and then add beef.
- Heat thorough and serve immediately.
GINGERY BEEF STRIPS
Make and share this Gingery Beef Strips recipe from Food.com.
Provided by ksduffster
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice flank steak diagonally across the grain.
- In a slow cooker, combine steak, consomme, soy sauce, ginger, onions, and garlic.
- Cover and cook on LOW 5-6 hours or until steak is tender.
- Turn control to HIGH.
- Dissolve cornstarch in water in a small bowl and stir into cooker.
- Cover and cook on HIGH 10-15 minutes or until thickened.
- During the last 5 minutes, drop in vegetables and re-cover.
- Serve over rice.
Nutrition Facts : Calories 548.6, Fat 16.3, SaturatedFat 6.6, Cholesterol 86.7, Sodium 1490.9, Carbohydrate 41.2, Fiber 2.9, Sugar 3.1, Protein 56.5
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
GINGERY SWEET PICKLED VEGETABLES
Provided by Linda Ziedrich
Categories Ginger Onion Vegetable Side Cucumber Bell Pepper Carrot Summer Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
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
ASIAN BEEF STRIPS
These tender sirloin strips are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.-Joe Varga, Collingswood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.
Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GINGER BEEF
Make and share this Ginger Beef recipe from Food.com.
Provided by Pamela
Categories Meat
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the marinade ingredients and add beef strips.
- Toss to coat well.
- Allow to marinade 30 minutes or overnight.
- In frying pan or electric wok, heat 2 tsp oil over medium heat.
- Stir fry beef mixture in oil 2-3 minutes or until browned.
- Remove from pan, and set aside.
- In pan add remaining 3 tsps of oil, and stir fry vegetables, garlic and ginger for 1 minute.
- Add beef back to pan and stir fry 2 minutes.
- Mix cornstarch and water together and add to frying pan.
- Cook, stirring constantly, until sauce is thickened.
- Serve with rice or oriental noodles.
ORIENTAL BEEF STRIPS
Make and share this Oriental Beef Strips recipe from Food.com.
Provided by Shelli
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut round steak into one inch strips.
- Put strips in crockpot.
- Over this add onions, garlic powder and soy sauce.
- Mix water with gravy and pour over meat mixture.
- Cook on LOW for 6 hours.
- Can be served over rice.
Nutrition Facts : Calories 172.9, Fat 4.5, SaturatedFat 1.5, Cholesterol 64.6, Sodium 1568, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 29
BEEF & GINGER STIR-FRY
Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium
GARLIC GINGER BEEF
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
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
GINGERY RHUBARB COMPOTE
Provided by Melissa Hamilton
Categories Side Easter Vegetarian Quick & Easy Raisin Spring Healthy Vegan Rhubarb Simmer Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
- Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
- DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g
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