Oriental Beef With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Canadian | Beef, Harned 1994, Main dish, Rice/grains, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1/2 | t | Finely chopped fresh ginger |
| 1 | Garlic clove | |
| peeled and finely chopped | ||
| 1 | c | Sliced onions, 2 med. |
| 1 | Green pepper, in 1/4" strips | |
| 1 | c | Diagonally sliced celery |
| 3 med. stalks | ||
| 1 | c | Beef stock |
| preferably homemade | ||
| 2 | T | Soy sauce |
| 1 | t | Granulated sugar |
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 1 | lb | Boneless beef steak |
| sirloin or round | ||
| very thinly sliced | ||
| 3 | Tomatoes, 1 lb. | |
| peeled and quartered | ||
| Salt and pepper to taste | ||
| 4 | Servings hot cooked rice |
INSTRUCTIONS
Note: To vary this dish, add broccoli florets or bok choi, coarsely chopped. In a wok or heavy skillet, heat the oil. Add ginger, garlic, onions, green pepper and celery; saute 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. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 55. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 498
Calories From Fat: 358
Total Fat: 39.9g
Cholesterol: 84.3mg
Sodium: 1264mg
Potassium: 659.9mg
Carbohydrates: 14.4g
Fiber: 2.1g
Sugar: 6g
Protein: 21.9g