Ginger Beef

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related