Ginger root Beef Stir Fry

 

Ginger Beef Stir Fry

Video taken from the channel: SimpleCookingStudio


 

Stir fried Beef with Ginger and Spring Onions 姜葱牛肉

Video taken from the channel: theMEATMENchannel


 

Yummy Beef Cooking Ginger Beef Stir Fry Recipe Cooking With Sros

Video taken from the channel: Cooking With Sros


 

How to Make Crispy Ginger Beef

Video taken from the channel: Von Malegowski


 

Ginger Beef Stir Fry Chinese style Morgane Recipes

Video taken from the channel: Morgane Recipes


 

Ginger Beef Stir Fry

Video taken from the channel: Sue and Gambo


 

The Only Beef Stir Fry You’ll Need! Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉

Video taken from the channel: Spice N’ Pans


Directions Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned. Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.

Step 2 Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Turn steak over and add onion, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes. Stir the cornstarch mixture in the skillet.

Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook and stir until it’s cooked through. Serve the beef mixture over the rice.

Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef and spread it out in the pan. Allow to sear for about 2 minutes before stir-frying. Add the garlic, onion and ginger and stir-fry for another minute. Add ginger and garlic, stir-fry 30 seconds.

Stir in broth and hoisin sauce; bring to a boil. Stir in cornstarch mixture, cook until it boils and thickens. Stir in beef, vegetables and peanut.

In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender.

Return beef to the pan. INGREDIENTS: BEEF, SOY GINGER MARINADE (SEASONED SOY SAUCE [SUGAR, SOY SAUCE {WATER, SOYBEAN, SALT}, GINGER PUREE, WATER, GARLIC PUREE, SALT, SESAME OIL, PEAR JUICE CONCENTRATE, LEMON JUICE CONCENTRATE, RED CHILIS, XANTHAN GUM], GINGER PUREE [GINGER, WATER], GROUND GINGER), VINEGAR POWDER, NATURAL FLAVOR. CONTAINS SOY. When oil is almost smoking, add beef.

Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat. Ground beef stir fry is an easy and delicious weeknight dinner. It’s made with ground beef, stir-fried veggies, and a tasty garlic ginger sauce.

This is one of our go-to quick and healthy recipes! This stir fry is delicious served over basmati rice or cauliflower rice.

List of related literature:

Add more oil to the wok if necessary, and stir-fry the ginger, red bell pepper, onion, and garlic for 2 to 3 minutes.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

For this simple stir-fry, we cooked the thinly sliced stalks until tender, cleared the center of the skillet following our standard stir-fry method, and mashed a mixture of grated ginger and oil into the center of the skillet until fragrant.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the ginger and peas; stir-fry until the peas are bright green, about 1 minute.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Add the snow peas, cabbage, garlic, ginger, and cook another 2–3 minutes, or until the broccoli has softened a bit.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Add ginger; cook and stir for 15 seconds.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add beef mixture to wok or skillet, stir-fry for 2 to 3 minutes or until desired doneness.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Add a couple of tablespoons of butter to the pan to melt; add about a tablespoon of fresh minced or grated ginger, a splash of soy sauce, and a bit of water (to keep the soy from burning); cook for about 30 seconds.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Add the broth, sweetener, tomato sauce, tamari, vinegar, crushed red pepper, garlic, and ginger to the wok and whisk to combine.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Stir in the broccoli, green onions, and soy sauce mixture until evenly incorporated; cover the skillet, and allow to simmer until the beef is cooked through and the broccoli is tender, 3 to 4 minutes.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Then add onions, sauté until golden brown, add the ginger and garlic pastes—both dissolved in 30ml of water—and bhunno/stir-fry for 3-4 minutes, adding a little water if it threatens to stick to the bottom of the handi.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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32 comments

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  • Thank you for your awesome recipes and videos. My husband is enjoying me trying them out and has loved everyone one so far. I live in a small town in central queensland (australia) and is hard to find fresh young ginger, should I just use less old ginger?

  • I just made this and can’t emphasise how freakin’ tender the beef slices were!! Perfect!! Thank you so much!!! I added chilli padi to mine and it’s just so heavenly. Thank you so much!!!!!!!! My husband and I are so thankful. Do keep on sharing!!!

  • I will introduce the rest of the ingredients…. it’s like salad meet dressing �� Hi how is it gong? Of course I am only kidding, excellent video and looks tasty… hope 2 try soon.

  • Amazing recipe! I’ve tried it yesterday and everyone loved it! It came out so tender, I couldn’t believe it when taking the first bite. Definitely going to make again.

  • Made this for dinner tonight it was delicious! We also love your chicken stew with carrots and daikon. Thank you for the yummy recipes!

  • I cooked this last evening for dinner and it turned out very well and so yummy. This is what I have been trying to cook for many years but was unsuccessful. Thanks so much for sharing this recipe.

  • I tried and it was like the restaurant cooking, but I find the meat itself is abit tasteless. Most flavor is from the sauce. Is it possible to marinate the meat with soy sauce? When using baking soda, is it possible to retain the beef flavor? Tx.

  • saved this for my history file. Made this today and the result was the kind of ginger beef I want in a restaurant. Thanks for posting from Canada ����

  • can’t wait to try this recipe, it looks absolutely yummy, if it’s anything like all the other dishes that I’ve made from sue and gambo, then i know I’m going to be cooking this on a regular basis, thanks guys your the best ����

  • 12oz beef

    salt

    white pepper

    1 egg

    3 teaspon cornstarshe
    vegetal oil

    1 half teaspoon garlic

    1 cup of ginger

    3/4 cup of white onion

    1 cup of green onion

    1/4 spoon white pepper

    2-3 teaspoon of sesame oil

    4 teaspoon of cooking sherry

    2 tablespoon of oyster sauce

    1 table spoon of dark soy sauce

  • Thank you for demonstrating this dish using appliances that can be found in the common home! Excellent! I have ordered the 7 Qt Aroma Brand non-stick Wok so I cook outside and NOT set off the smoke alarm inside! Ginger Beef Looks sooo Good. Thank you, Chef for your excellent teaching!

  • Thank you for sharing those menu, I missed it when I still worked in Macau. Can I request a recipe of Chia pao bread ( pork bun) I love that bread so good for breakfast and coffee. I hope I can have the ingredients and please demonstrate it in your blog here in YouTube. Stay Safe and God bless you

  • Love this Ginger Beef Stir Fry Morgane, thumbs up! Keep up the excellent work, I love these Asian cuisine type dishes you are making, save me some!! Have yourself a wonderful Tuesday night my friend!!

  • Hello missee I am one of these gingers so I really enjoyed this especially where you looked down the camera staring into my soul if only I had one now my Comrad will tell you about John

  • Thank you chef for demonstrating how to cook the beef perfectly! I’m a fan and I can’t wait to cook this dish tonight for my family ���� ��

  • Hello. I made this with pork instead and i also added sliced red onion along with the ginger and the white part of green onion because i love the sweetness of the red onion ��. I did not add any wine as i don’t have any. But still it turned out great. Thanks��

  • Very good recipe and instruction! Made it, but the meat was bland. Where is the SALT pls? At what stage do I add salt? And how much salt please. Thanks for sharing.

  • I just made beef stir fry inspired by this video. I didn’t have all the ingredients, but followed the steps for the marinade and used what I have in my kitchen to make the sauce. It was amazing! Thank you for inspiring me!

  • Tastes great! Only comment is that in your video description you call for 1 cup of water and in the video it says 1/4 cup of water for the batter. Just a warning to anyone who is following the ingredients from the video description.

  • Why are you cutting the meat with the grain….and why wouldn’t you put the camera on the other side instead of leaving people looking at the back of your hand?

  • Just an FYI Every other site that has this recipe from the Silver Inn Restaurant in Calgary Alberta, Canada says to cut the beef AGAINST the grain and to add Light Soy (for saltiness) and Dark Soy (or colour). PS I also have never heard anyone say to cut meat WITH the grain anyway…

  • nice recipe, I’m marinating some beef in spices now and going to make fried beef with some rice later on:) wish I had the veg though lol. Thanks

  • your food looks amazingly good!newest subbie, I also have a cooking channel,let’s help each other out!make more food videos please:)

  • I’ve actually had Chef Wong’s from Silver Inn in Calgary…..its nothing like what you expect. Its more spicy and less sweet with the sauce. Most places sauce is so sweet.

  • Looks great. I will try this.

    Just speaking from personal experience, you best have a window open when you add those peppers to the hot oil:)

  • this looks so good but aarrggh deep frying!!  I will try but without deep frying. I’m sure it will be delicious.  maybe I will tenderize the beef first so it won’t be tough while eating.  thank you!

  • What’s the point of making crispy batter when you put it to sauce with veggies and make it soggy? I would just put it on top of veggies to remain crispy.

  • Greetings Sros!!! Once again you bring us an amazing recipe❤
    I can’t wait to try this one!Wishing you and your family a wonderful day!!

  • Hi Sros!!! That sure did look Yummy!!! Nice video today. That is something I think I could make here. Have a great day. A fan and friend from USA.

  • there are too much oil. In addition, you don’t want to marinate beef too much. While, it is still a good way to cook beef with ganger and scallion