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How To make Ginger Beef Stir Fry
1 pound top sirloin steak
1 can (8 oz.) water chestnuts
drained
2 Tablespoons vegetable oil
3 medium carrots, cut in 2 inch sticks
1 medium onion :
sliced
1 clove garlic pressed
1 Tablespoon chopped fresh ginger root
1 large green bell pepper :
chunked
1 quart salad lettuce
1/4 cup orange marmalade
2 Tablespoons soy sauce
Thinly slice sirloin against grain in 1 inch wide strips. Cut each water chestnut in half. In a large skillet or wok, quickly brown sirloin in hot oil. Stir in chestnuts, carrots, onion, garlic and ginger until onion is soft. Stir in pepper and lettuce for one minute. Stir in marmalade and soy sauce. Cook, stirring about 2 minutes. Serve at once. Makes 4 servings.
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Ingredients
1kg beef (cut into strips)
1 cup of cornflour
1 egg
2 tbsp ginger (julienned)
2 tpsp garlic (finely chopped)
1 carrot (juliened)
small bunch spring onion (chopped)
salt to taste
oil (for frying)
2 tsp sesame oil
3 tbsp rice wine
3 tbsp white vinegar
3 tbsp soy sauce
3 tbsp runny honey
Stir-fry Beef with Ginger and Spring Onions
In today's recipe, Stir-Fry Beef with Ginger and Spring Onions, I'll show you how to slice to achieve more tender strips of beef. And tenderise it further using the classic Cantonese tenderising ingredient - baking soda.
Ginger and spring onions (scallions) compliments beef well.
This is a quick stir-fry. The key is to prepare all your ingredients and have them next to the wok before you start stir-frying.
Ingredients:
400g beef
3 stocks of spring onion (scallions)
2 slices ginger
3 cloves garlic, roughly chopped
2 Tbsp cooking wine
1 Tbsp sesame oil
Marinade:
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
2 Tbsp water
1/2 tsp sugar
1 Tbsp oil
2 tsp cornflour
1/2 tsp baking soda
#busydaddycooks
How to Make Delicious Crispy Ginger Beef
I show to make crispy ginger beef, a westernized version of a Chinese dish made from beef and ginger.
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The western Canadian version generally consists of deep-fried beef strips coated with a crunchy batter and covered with a sweet, spicy sauce that is reminiscent of other Asian sauces based on vinegar and sugar. It also contains flavors of ginger, garlic, and hot peppers, and is commonly served with a small amount of julienned carrots and onions in the sauce. As with many dishes, the invention of ginger beef is claimed by several restaurants and chefs. However, the most widely accepted origin attributes the dish's development during the mid-1970s by Chef George Wong at the Silver Inn in Calgary, Alberta. There are many variations on ginger beef that can be made, and although they all share the same basic ingredients they can taste somewhat different from each other. If this doesn’t taste like what you get from your local takeout store just play with quantities of ingredients a little and you should get close. (
Ingredients/Materials:
- 1 Pound Beef
- 1 Carrot
- 3 Dried Red Chilli Peppers
- 2 Tablespoons fresh Minced Ginger
- 3 Cloves Minced Garlic
- 1 Teaspoon Sesame Oil
- 1 Green Bell Pepper
- Wok
- Skillet /Frying pan
Batter:
- 2 Eggs
- Cup Water
- 1 Cup Cornstarch
Sauce:
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Vinegar
- 3 Tablespoons Sugar
- 1 Tablespoon Sesame Oil
Directions:
1. Slice beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).
2. Cut the carrot and bell pepper into thin strips. Mince the ginger, garlic and dried red chili peppers.
3. Mix the sauce ingredients. Set aside.
4. Beat the egg white and add water. Add cornstarch. Mix the batter thoroughly. Drop the meat into the batter. Heat wok. When heated, add 4 - 5 cups of oil. When the oil is ready, add 4 -5 pieces of the meat at a time. Deep-fry the beef until golden brown. Remove and set aside. Let the oil come back to original temperature and add more meat.
5. Heat and add 1 tablespoon oil to the wok. When the oil is ready, add the ginger and stir-fry for 10-15 seconds. Then add the garlic and chili pepper, fry for 10-15 seconds. Add the carrots and bell peppers then begin stir-frying. Pour in the sauce and let come to a boil and reduce in volume. Add the deep-fried beef. Toss quickly, and remove.
Tips for Making Crispy Ginger Beef:
1. To make it extra crispy, deep-fry the beef twice. This technique is often used in restaurants where they prepare a batch of ginger beef and set it aside. When a customer places an order, a portion is deep-fried again.
2. Don’t put all of the meat in the pan at once. It will lower the temperature of the oil. Start with adding about 4 or 5 pieces of the meat at a time.
3.Mix the batter thoroughly. Test with chopsticks or a wooden spoon – it should just drop without sticking.
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Beijing Beef (TENDER BEEF!)
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How to make the most tender Stir fried beef with ginger and scallions 姜葱牛肉
Stir fried beef with ginger and scallions 姜葱牛肉
Ingredients
560g beef sirloin
10-15 sliced gingers
1 onion
4-5 green onions
3 cups of vegetable oil
2 tbsp cooking wine
Marinate the beef
0.5 tsp baking soda
1 egg
2 tbsp cornstarch
1 tbsp cooking wine
3 tbsp water
2 tbsp vegetable oil
Sauce
1 tbsp light soya sauce
1 tbsp dark soya sauce
2 tbsp oyster sauce
0.5 tsp salt
1 tsp sugar
1 tsp sesame oil
1/3 cup of water
Slurry
0.5 tbsp cornstarch
5 tbsp water
Ginger Beef Recipe Easy as 123
Ginger Beef Easy as 123
Ingredients:
1 lb beef strips
3/4 cup cornstarch
2 cups cooking oil (for beef frying)
2 tbsp cooking oil (for cooking sauce)
1 large onion (finely chopped)
3 cloves garlic (minced)
2 tbsp ginger (minced)
2 cups carrots (julienne)
1/2 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1/2 tsp red chili flakes
1/2 tsp ground black pepper
1/2 cup brown sugar
spring onion