Ginger Beef Recipe - Allrecipes.com
  • READY IN hrs

Ginger Beef

Recipe by  

"This is a recipe that my grandmother used to make. If you are a fan of stroganoff you'll like this, but it has a little more zing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
  2. Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
  3. Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
  4. Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

The whole family enjoyed. I only made half the rice for the three of us. Next time I will add some green peppers or other vegetables and I might add a little more of the chile pepper. Also I didn't cook the tomatoes on high for 10 min. I only cooked them for a few minutes.

 
Most Helpful Critical Review
Jun 26, 2009

I wasn't sure how this was going to turn out. All in all, it was just ok, I guess. I recommend omitting the salt - the soup provides more than enough. I ended up adding a little V8 juice because it got a bit dry. I didn't have time to make rice so I just served it with some steamed broccoli and cauli. I won't be making it again, but thanks anyway!

 

21 Ratings

Dec 05, 2003

Nice one. I made the recepe without the onion soup and it worked out great. I do recommend to use canned peeled tomatoes or peeld ripe fresh tomatoes, not any possible peplacements. The recepe combines beef and ginger, something barely found on this site. It's well balanced, and I'd recommend it with some full-bodied red. Thank you, Jennie

 
Oct 20, 2010

I enjoyed this dish. Browned the meat and sauteed the onion, garlic, seasonings, etc. in the same pan. Transferred everything to my slow cooker then added the soup, tomatoes and water. I also added snow peas and bell pepper (red & yellow) because I felt it needed veggies. Cooked on high for several hours & served with rice noodles. Hubby said it was good enough to eat again. Good thing because daughter and I LOVED it! :)

 
Feb 06, 2006

We really enjoyed this recipe. I only substituted a couple of things. Olive and sesame oil for the peanut oil and top round steak for the flank steak. It only took half an hour to cook. Will make again.

 
May 29, 2006

This is an excellent recipe. The flank steak was so tender it was falling apart. Will make this one of my regular recipes.

 
Mar 23, 2005

This was so easy yet still delicious! The ginger root I had only made about two and a half teaspoons of grated ginger... I can't wait to try it next time with the full amount! Yum.

 
Jan 13, 2011

This was absolutely divine. Took a while to make but it was well worth it. It was a snowy, wintery night when we had this and it warmed us all right up.

 

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Nutrition

  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 1176 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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