Oriental Beef With Ginger Recipe

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

Step 1

In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions, green pepper and celery; saute several minutes, stirring, until tender-crisp. Remove vegetables. (Can be done up to this point in advance, if desired.)

Step 2

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

Step 3

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.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

Things You'll Need

  • 2tb Vegetable oil
  • 1/2ts Finely chopped fresh ginger
  • 1 Garlic clove
  • -- peeled and finely chopped
  • 1c Sliced onions (2 med.)
  • 1 Green pepper, in 1/4" strips
  • 1c Diagonally sliced celery
  • -- (3 med. stalks)
  • 1c Beef stock
  • -- preferably homemade
  • 2tb Soy sauce
  • 1ts Granulated sugar
  • 1/2ts Salt
  • 1tb Cornstarch
  • 1lb Boneless beef steak
  • -- sirloin or round
  • -- very thinly sliced
  • 3md Tomatoes (1 lb.)
  • -- peeled and quartered
  • Salt and pepper to taste
  • 4 Servings hot cooked rice

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