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home > recipes > meat > ginger beef
from Wanganui, New Zealand. Ginger Beef A.W.W. Chinese Cooking Class 500g fillet steak in one piece 2 tsp cornflour 2 tsp oil 1 tsp soy sauce 125g piece green ginger 2 Tbs white vinegar 2 tsp sugar 1 tsp salt 2 Tbs oil, extra 1 green pepper 2 Tbs oil, extra 1 green pepper 6 spring onions, sliced 1 red chilli (opt) Trim all fat and sinew from meat, slice meat into 5mm slices. Put meat in a bowl, combine with cornflour, oil and soy sauce, mix well and marinate 20 minutes. Clean, peel and thinly slice the ginger, combine with vinegar, sugar and salt in a separate bowl, marinate 20 minutes or longer. Heat the extra oil in a pan, add meat slices gradually, spreading out in pan. When browned on one side, turn to brown the other side; don't overlap slices or the meat will not brown well. Cook quickly and only until the meat is tender then remove from the pan. Cut the pepper in halve, remove the seeds, and chop into 2 1/2cm cubes. Add ginger with liquid to the pan with chopped pepper and spring onions, cook quickly stirring for 2-3 minutes. Return the meat to the pan, continue cooking a further minute, stir constantly. Serve garnished with thinly sliced chilli or sliced spring onion. Enjoy, Doreen Doreen Randal, Wanganui. New Zealand.

Ginger Beef


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keyword: ginger
recipes for meat
recipes by ynnuf
Email Address:
(posted February 3, 1999)

from Wanganui,
New Zealand.

Ginger
Beef

A.W.W. Chinese Cooking Class

500g
fillet steak in one piece
2 tsp cornflour
2 tsp oil
1 tsp
soy sauce
125g piece
green ginger
2 Tbs white
vinegar
2 tsp
sugar
1 tsp
salt
2 Tbs oil, extra
1
green pepper
2 Tbs oil, extra
1
green pepper
6 spring onions, sliced
1 red chilli (opt)

Trim all
fat and sinew from meat, slice meat into 5mm slices. Put meat in a bowl, combine
with cornflour, oil and
soy
sauce, mix well and marinate 20 minutes.

Clean, peel and thinly slice the ginger, combine with vinegar, sugar and salt in a separate bowl,
marinate 20 minutes or longer. Heat the extra oil in a pan, add meat slices gradually,
spreading out in
pan. When browned on one side, turn to brown the other side; don't overlap
slices or the meat will not
brown well.
Cook quickly and only until the meat is tender
then remove from the
pan. Cut the pepper in halve, remove the seeds, and chop into 2 1/2cm
cubes.

Add ginger with liquid to the
pan with chopped pepper and spring onions, cook quickly stirring
for 2-3 minutes. Return the meat to the
pan, continue cooking a further minute, stir
constantly. Serve garnished with thinly sliced chilli or sliced spring
onion.

Enjoy, Doreen
Doreen Randal, Wanganui.
New Zealand.



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