Ginger Beef Stir-Fry

House Chef Abbie Leeson USA
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Serves 4
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Soak Grated Ginger in a small bowl of warm water for 5 minutes. Drain and pat dry. Return to the bowl and toss with flour.
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Heat 1 tablespoon oil on high in a large nonstick wok or skillet. Add half the meat in a single layer (don't overcrowd) and cook over high heat until seared on both sides, 2-3 minutes. Transfer to a platter. Repeat with second half of meat.
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Return the skillet to high heat. Add additional tablespoon oil and garlic; stir until fragrant, about 15 seconds, watching carefully so as not to burn. Return all the meat to pan with vegetables (if using). See it
Add marinade, Ginger Syrup, Grated Ginger and chilies. Stir-fry 1-2 minutes. Add a tablespoon or two of water to loosen sauce if desired.
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Stir in cilantro. Serve over rice.
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Top tip

*If marinade is not available, stir together 3 tablespoons reduced sodium soy sauce and 1 tablespoon each of The Ginger People® Minced Ginger, lime juice, and sesame oil.

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