Recipe by ANGELIC_CHICK
"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."
Watch video tips and tricks
onions, finely chopped
garlic, peeled and minced
grated fresh ginger root
crushed dried chile pepper
1 1/2 teaspoons
1 1/4 pounds
flank steak, cut into strips
1 (14.5 ounce) can
peeled and diced tomatoes, drained
1 (10.5 ounce) can
condensed onion soup
uncooked long-grain white rice
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.
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!
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
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! :)
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.
This is an excellent recipe. The flank steak was so tender it was falling apart. Will make this one of my regular recipes.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make the classic filet mignon and mushroom dish named after Duke Wellington.
Watch Chef John prepare a sensational long-simmering meat sauce.
An elegant beef tenderloin dish that’s surprisingly quick and easy.