Wednesday, September 29, 2010

Ginger Beef

Found this recipe on line while thinking about Chinese food. This sounds like a nice flavorful dish, particularly when served with frozen stir-fry veggies from Aldi. Rice will also be served in our house because then the world will be right - rice does that around here!
Ginger Beef
1 lb flank steak
2 tbsp lite soy sauce .10
2 tbsp seasoned rice vinegar .15
1/2 cup water
2 tsp ginger, ground .20
1 tsp garlic powder .10
10 slices (1" dia) fresh ginger root .70
8 large sized scallions .40
2 tsp corn starch .10

Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid. ... If so, add 1 tbsp water at a time until no burning will occur.

Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.

Number of Servings: 4

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