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Oriental Beef with Ginger

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Submitted by joensandi

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

This ginger beef stir-fry cooks the vegetables and meat separately, then brings them together in a glossy soy and cornstarch sauce. That two-stage approach is what gives you crisp-tender vegetables and properly seared meat instead of a soggy, steamed mess.

Fresh ginger, garlic, onions, green pepper, and celery hit the hot wok first, cooking just until they still have snap. They come out and the beef goes in for a fast, high-heat sear. Thin-sliced round steak is ideal here because it cooks through in seconds and stays tender.

The sauce mixes together while you prep: beef stock, soy sauce, sugar, salt, and cornstarch. It goes in with the seared beef and thickens almost immediately. The reserved vegetables and quartered fresh tomatoes get added last, just long enough to heat through without losing their texture.

Chef Tips

  • Slice the beef as thin as possible, against the grain. Partially freezing it for 20 minutes makes thin slicing much easier.
  • Have everything prepped and within reach before you start cooking. Stir-frying moves fast and there’s no time to chop mid-cook.
  • Stir the cornstarch mixture right before adding it to the wok. It settles quickly and will clump if it sits.
  • The recipe suggests adding broccoli florets or bok choy for a greener version.

Variations

  • Add broccoli or bok choy as the recipe suggests for more vegetables and color.
  • Use sesame oil instead of vegetable oil for a nuttier, more aromatic base.
  • Serve over noodles instead of rice for a lo mein-style meal.

Ingredients

2 30
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML GINGER
finely chopped, fresh
1 1
CLOVES EACH GARLIC
peeled and finely chopped
1 237
CUP ML ONIONS
sliced (about 2 medium)
1 1
EACH EACH GREEN BELL PEPPER
cut into 1/4 inch strips
1 237
CUP ML CELERY
diagonally sliced (about 3 stalks)
1 237
CUP ML BEEF STOCK
preferably homemade, prefer veal stock if possible
1 5
TEASPOON ML SUGAR
granulated
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML CORNSTARCH
1 453.6
POUND G BEEF, ROUND STEAK
boneless, very thinly sliced
3 3
MEDIUM EACH TOMATOES
(about 1 pound), peeled and quartered
1
X SALT AND BLACK PEPPER
to taste *
4 4
EACH EACH RICE
hot cooked, servings *

Directions

Note: To vary this dish, add broccoli florets or bok choy, coarsely chopped.

In a wok or heavy skillet, heat the oil.

Add ginger, garlic, onions, green pepper and celery; sauté several minutes, stirring, until tender-crisp.

Remove vegetables. (Can be done up to this point in advance, if desired).

Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set aside.

Heat skillet, adding more oil if needed.

Add beef and sear quickly, stirring frequently, several minutes.

Add stock-soy sauce mixture and cook, stirring constantly, until thickened.

Add reserved cooked vegetables.

Add quartered tomatoes and heat through.

Serve with hot cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 937 11% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 969mg 40%
Total Carbohydrate 54g 54%
Dietary Fiber 5g 20%
Sugars g
Protein 84g
Vitamin A 20% Vitamin C 65%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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