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Byrdhouse Easy Ginger Beef Sandwiches

Reviewed: Oct. 27, 2009
I wanted to use some beef I had previously cut up into small cubes, so this recipe looked great. I chose to put the beef in my crock pot, just covered with water, added a little bit of diced onion, shook out some garlic powder and ginger powder (nothing fresh in my house), skipped the celery (too much work) and chili oil (had none), and splashed in some soy sauce. Cooked it until the meat was done through, tasted, added more ginger and soy, cooked until husband was home and ready to eat. I used sliced french bread (what was on hand), toasted at least enough to be hot, placed thinly sliced cheddar on each piece to melt and prevent the bread from getting soggy, and strained the beef mixture through a slotted spoon before piling it in between the bread. I added cornstarch to the resultant broth to make a gravy for dipping for my husband. My 2 1/2 year old son liked it, and my (picky) husband said the sandwiches were really good and agreed to eat them again. I win! The flavors ended up being mild, more of an aftertaste, which I liked really well. I rated this 5 stars because it would be really good as written and was very easy to modify/hard to mess up when you don't measure, and because the ingredients are every-day sorts of food. Thanks for a delicious dish!
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