Stir Fried Beef With Ginger And Scallions Recipes

GINGER AND SCALLION BEEF

Steps:

• Coat the sliced beef with the cornstarch for 10 minutes. Combine all the Sauce ingredients, mix well and set aside.
• In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked. Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

BEEF WITH SCALLIONS, TOMATO, AND GINGER

Steps:

• Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
• Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
• Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

STIR FRIED BEEF WITH GINGER AND SCALLIONS RECIPE

Steps:

• 1. Cut the steak with the grain (lengthwise) into 3-inch wide sections, and then cut those against the grain (crosswise) into 1/2 inch thick slices. Season with salt and pepper. 2. Peel the ginger and cut into thin rounds. Trim the ends off the scallions and cut into 2-inch long pieces.. Mince the garlic. 3. Heat 1 T oil until shimmering in a 12-inch skillet over medium-high heat. Add half the meat in a single layer; cook for 2-3 minutes total, turning once, until well browned on both sides. Transfer to a bowl. Repeat with another T of oil and the remaining meat. (You may want to deglaze the pan with some wine or vinegar here -- dump it when you are done) 4. Reduce the heat to medium; add the remaining T of oil to your now-empty skillet. Add the ginger and cook for 2 minutes, stirring, until lightly browned on some edges. Add the garlic and cook for 20 seconds, until fragrant. 5. Stir in the scallions, fish sauce and honey, and then return all the meat and juices to the pan. Cook for about 2 minutes, stirring occasionally, until the sauce thickens and the stir fry mixture is warmed through. 6. Serve with Jasmine rice