Ginger Beef
Our son came home from British Columbia for a visit and when we are together as a family we always spend an evening doing some “BIG” cooking. We chose Chinese food and he asked for Ginger Beef to be added to the menu. I guess it is very popular “out west”. He produced a recipe and we tweaked it a bit here and there but we feel that this is a great tasting version of the usual deep fried version served in Chinese food restaurants.
Ingredients
- 1 lb beef, preferably beef tenderloin
Marinade
- 2 teas tamari(or soya sauce)
- 1 teas sweet rice wine
- 1 teas sugar
- 2 teas ginger juice(grate and squeeze fresh gingerroot)
Vegetables
- 1 celery stalk, thinly sliced
1 carrot, thinly sliced
2 tbls fresh grated/minced ginger
2 tbls garlic, minced
1 teas sesame oil
Sauce
- 1 tbls sweet rice wine
- 2 tbls tamari(soya sauce)
- 1 tbls rice vinegar
- 3 tbls sugar
- 1/2 teas sesame oil
- 2 tbls water
- 1/2 teas chili paste
- 2 teas tapioca starch(or cornstarch)
- toasted sesame seeds
Directions
- Slice beef thinly.
- Combine marinade ingredients,(soya sauce, wine, sugar and ginger juice)in a bowl and marinade beef for at least 30 minutes.
- While beef is marinading prepare vegetables and prepare sauce in separate bowls.
- Heat oil in wok and stir fry the beef in batches removing to a plate when browned.
- Stir fry vegetables, stir in sauce, add beef.
- Toss until everything is heated and serve topped with toasted sesame seeds
Serving Suggestions:
Serve over rice or chow mien noodles.
Optional:
To toast sesame seeds put them in a dry fry pan and toss until toasted. Watch carefully because they can burn quickly.
