GINGER AND SCALLION BEEF
Ginger and Scallion Beef - Tender, juicy, and super delicious ginger and scallion beef recipe. Make ginger and scallion beef at home with simple ingredients and 15 minutes.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 494 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 2 people, Sodium 889 milligrams sodium, Sugar 3 grams sugar
BEEF TOMATO STIR-FRY
This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.
Provided by Bill
Categories Beef
Time 1h15m
Number Of Ingredients 17
Steps:
- Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
- Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
- Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
- Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
- On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
- Now it's time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!
- Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!
Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 27 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 785 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
TANGERINE BEEF WITH SCALLIONS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.
- Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
- Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Nutrition Facts : Calories 341, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 994 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 38 grams
CHINESE GARLIC-GINGER BEEF AND TOMATO
Oh, so good! I got this recipe from a friend I worked with in California in the 1980's. She was an amazing woman of Chinese descent. I learned so much from her about her family's culture and the wonderful foods they loved. This is one of my favorites. It can be served on rice or noodles. Use more or less ginger to your liking....
Provided by Kathie Carr
Categories Beef
Time 1h
Number Of Ingredients 10
Steps:
- 1. Brown meat (stirring constantly) with garlic and ginger. Don't add any more oil than absolutely necessary. Start with 1-2 teaspoons olive or vegetable oil and try not to add more than that. Add soy sauce and water and cook at a simmer until meat is tender or about 30 minutes. Add tomato pieces to meat and continue to simmer. Cook for about 10 minutes and then add bell peppers and onion. Cover and remove from heat. Let sit for 15 minutes. Add salt and freshly ground black pepper to taste. Serve over rice or chow mein noodles.
- 2. NOTE: This recipe makes the beef tender and the onion and green pepper crisp and fresh, adding a lot to the dish.
BEEF WITH SCALLIONS
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 10m
Yield 6 or more servings
Number Of Ingredients 9
Steps:
- Cut the flank steak crosswise in half, and place each half on a flat surface. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half. Stack the halves and cut the meat crosswise into very thin shreds.
- Put the meat into a mixing bowl. Blend the soy sauce, wine and sugar, and pour the mixture over the meat. Blend with the fingers.
- Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt. Cook about 30 seconds over very high heat, stirring constantly. Spoon the mixture into a serving dish.
- Heat the remaining oil in a wok or skillet, and add the scallions. Cook, stirring rapidly, about 20 seconds. Scatter the scallions over the beef and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED FILLET OF BEEF WITH TOMATO GINGER VINAIGRETTE
Categories Garlic Ginger Tomato Marinate Roast Backyard BBQ Beef Tenderloin Grill Chill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 11
Steps:
- Make marinade:
- In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
- In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight. Let fillet stand at room temperature 30 minutes before grilling.
- Prepare grill.
- Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130°F. to 135°F. on a meat thermometer, about 25 to 30 minutes, for medium-rare. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500°F. oven approximately the same amount of time.) Transfer fillet to a cutting board and let stand 10 minutes.
- Slice fillet and serve with vinaigrette.
GINGER AND SCALLION BEEF RECIPE
Make and share this Ginger and Scallion Beef Recipe recipe from Food.com.
Provided by Mebriella
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
- In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
- Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
- Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
Nutrition Facts : Calories 277.5, Fat 20.1, SaturatedFat 5.5, Cholesterol 48.3, Sodium 446.5, Carbohydrate 5.9, Fiber 0.7, Sugar 1.7, Protein 11.7
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