• Servings 2
  • Prep 25 min
  • Cook 5-8 min
  • Cuisine
  • Skill Level

Asian Ginger Beef


  • 1 1/2 cups cooked rice
  • 1/2 lb beef flank steak
  • 2 tbs sugar
  • 2 tbs dry sherry
  • 2 tbs soy sauce
  • 1/4 tsp grated peeled fresh ginger
  • 3 cloves garlic, minced
  • 1 cup julienne cut carrots
  • 2 tbs oil
  • 3 tbs sliced peeled fresh ginger
  • 2 tsp cornstarch
  • 1/2 cup water
  • Cut beef steak in half lengthwise, then slice each half crosswise into 1/4 inch slices.
  • In a medium bowl, combine sugar, sherry, soy sauce, 1/4 tsp grated ginger and garlic, blend well.
  • Add beef and stir to coat.
  • Cover and let stand at room temperature for 15 minutes to marinate.
  • Meanwhile, place carrots in a small sauce pan and cover with water.
  • Bring to a boil over medium heat and cook for 3-5 minutes until tender crisp.
  • In a large skillet or wok, combine oil and 3 tbs sliced fresh ginger.
  • Cook over medium high heat for 4 minutes or until lightly browned, then remove ginger from the pan.
  • Drain beef and reserve the marinade.
  • Add beef to hot oil in skillet, then stir fry for 2-3 minutes or until the beef is browned.
  • In a small bowl, combine reserved soy sauce mixture, cornstarch and water, blend well.
  • Add the pan and cook for 1-2 minutes or until slightly thickened, stirring frequently.
  • Add carrots and cook until heated through.
  • Serve over rice.

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