Ginger Beef
"A tasty, simple, stir-fry from Chinese Cooking Class Cookbook. You can also substitute flank steak but it won't be quite as tender."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (226.3 g)
- Calories 432.9
- Total Fat - 35 g
- Saturated Fat - 11.6 g
- Cholesterol - 79.4 mg
- Sodium - 753 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.2 g
- Sugars - 4.7 g
- Protein - 21.3 g
- Calcium - 39.2 mg
- Iron - 3 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine vinegar, sugar, and salt in small glass or plastic bowl.
Step 2
Stir until sugar dissolves.
Step 3
Mix in ginger. Let stand 20 to 30 minutes, stirring occasionally.
Step 4
Cut meat across the grain into thin slices about 1 1/2-inches long.
Step 5
Combine sherry, cornstarch and soy sauce in medium glass or plastic bowl.
Step 6
Mix in meat. Let stand 20 minutes, stirring occasionally.
Step 7
Heat 2 tablespoons oil in wok over high heat.
Step 8
Add 1/3 of the meat, spreading slices out in wok so they do not overlap.
Step 9
Cook until meat is brown, 2 - 3 minutes on each side.
Step 10
Remove meat from pan.
Step 11
Repeat procedure twice with remaining meat.
Step 12
Remove seeds from green pepper. Cut green pepper into 1-inch pieces. Cut onions into 1-inch pieces.
Step 13
Heat remaining 1 tablespoon oil in wok.
Step 14
Add pepper, onions and ginger mixture with marinade to wok.
Step 15
Stir-fry until vegetables are crisp-tender, 2 to 3 minutes.
Step 16
Return meat to wok.
Step 17
Cook and stir until hot throughout.
Step 18
Garnish with chili.
Tips
No special items needed.
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