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
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.
BEEF PASTIES
Make these traditional beef pasties for a comforting lunch. Encased in shortcrust pastry, they're filled with chunks of beef, swede, carrot, potato and onion
Provided by Karenza Mason
Categories Lunch, Snack
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
- Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
- Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
- Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
- Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.
Nutrition Facts : Calories 713 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
FLAKY GINGER ALE PROCESSOR PIE PASTRY
This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 9 or 10-inch pie
Number Of Ingredients 6
Steps:
- In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
- Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
- Dump the dough onto the counter.
- Gather up all the dough then shape into a flat disc.
- Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
- Dough may be frozen wrapped in plastic wrap then tightly in foil.
Nutrition Facts : Calories 1368.1, Fat 93.4, SaturatedFat 58.5, Cholesterol 244, Sodium 660.8, Carbohydrate 119.4, Fiber 3.6, Sugar 18.3, Protein 14.7
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
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.
ALBERTA GINGER BEEF
Simply the best! Crisp beef, ginger sweet sauce, very hard to find outside Alberta, Canada. I almost cried when I found this recipe. The original Chef's name is lost to history, thankfully his recipe remains. Twice fry the beef if you like it extra crispy, which is the technique most often used in Alberta Restaurants. I have to give credit to Rhonda Parkinson for finding this recipe-bless her!
Provided by Diana Adcock
Categories Meat
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Cut beef into matchstick strips, cutting along the grain.
- In a medium bowl mix together:.
- 2 tablespoons dark soy sauce.
- 1 tablespoon cooking wine.
- 1 teaspoon white sugar.
- 2 tablespoons ginger juice.
- add beef and marinate for 30 minutes.
- Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well.
- Set aside.
- In another medium bowl beat the egg white and add water.
- Add the flour and cornstarch, mixing the batter well.
- Add Batter to the meat bowl, mixing well.
- To make the sauce mix together the 1 tablespoon white wine, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is disolved. Set aside.
- In a deep wok over medium high heat add the oil.
- When hot add 1/4 the meat/batter mixture, separating the beef strips.
- Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside.
- Repeat until all the beef is cooked.
- In another wok or large saucepan heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying.
- Pour in the sauce and let come to a boil.
- Add the deep-fried beef, tossing well.
- Remove and serve hot over rice or just out of a bowl.
Nutrition Facts : Calories 4606.8, Fat 462.4, SaturatedFat 40.3, Cholesterol 138.3, Sodium 2197.2, Carbohydrate 66.7, Fiber 2.9, Sugar 32.4, Protein 57.7
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