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Oriental Beef with Ginger

 

24

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
½ teaspoon ginger
finely chopped, fresh
*
1 each garlic cloves
peeled and finely chopped
1 cup onions
sliced (about 2 medium)
1 each green bell peppers
cut into 1/4 inch strips
1 cup celery
diagonally sliced (about 3 stalks)
1 cup beef stock
preferably homemade, prefer veal stock if possible
2 tablespoons soy sauce, tamari
1 teaspoon sugar
granulated
½ teaspoon salt
1 tablespoon cornstarch
1 pound beef, round steak
boneless, very thinly sliced
3 each tomatoes
medium (about 1 pound), peeled and quartered
1 x salt and black pepper
to taste
*
4 each rice
hot cooked, servings
*

Directions

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

In a wok or heavy skillet, heat the oil.

Add ginger, garlic, onions, green pepper and celery; sauté several minutes, stirring, until tender-crisp.

Remove vegetables. (Can be done up to this point in advance, if desired).

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 93711% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 969mg 40%
Total Carbohydrate 54g 54%
Dietary Fiber 5g 20%
Sugars g
Protein 84g
Vitamin A 20% Vitamin C 65%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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