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.


  • 1 lb beef, preferably beef tenderloin


  • 2 teas tamari(or soya sauce)
  • 1 teas sweet rice wine
  • 1 teas sugar
  • 2 teas ginger juice(grate and squeeze fresh gingerroot)


  • 1 celery stalk, thinly sliced
    1 carrot, thinly sliced
    2 tbls fresh grated/minced ginger
    2 tbls garlic, minced
    1 teas sesame oil


  • 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


  1. Slice beef thinly.
  2. Combine marinade ingredients,(soya sauce, wine, sugar and ginger juice)in a bowl and marinade beef for at least 30 minutes.
  3. While beef is marinading prepare vegetables and prepare sauce in separate bowls.
  4. Heat oil in wok and stir fry the beef in batches removing to a plate when browned.
  5. Stir fry vegetables, stir in sauce, add beef.
  6. Toss until everything is heated and serve topped with toasted sesame seeds

Serving Suggestions:
Serve over rice or chow mien noodles.

To toast sesame seeds put them in a dry fry pan and toss until toasted. Watch carefully because they can burn quickly.


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