Recipe by SunnyByrd
"Gingery beef on a chewy hoagie roll, yum. My oldest son and I love these and could easily wolf the whole batch down - little brother and dad have to fight us for 'em!"
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1 1/2 pounds
boneless beef sirloin steak, cut into thin strips
celery rib, thinly sliced crosswise
minced fresh ginger root
soy sauce, or to taste
chili oil, or to taste
hoagie rolls, split lengthwise
I made these tonight after not making them for a long time and decided to add a couple of tips to my recipe. I grate the fresh ginger - lots - and press the garlic so there aren't intimidating chunks of either, just lots of flavor. I cook the onions first in the wok with hot oil, pretty much to smithereens, then set aside. Then brown the sirloin strips in the wok (I get my grocery to run the steak through the tenderizer - then you don't have to worry about them getting tough). Add the rest of the ingredients and toss until hot. My oldest son and I love these and could eat them all the time, but my husband is snobbish about them so we only feast on them when he's not around. Enjoy!
Very good. I didn't end up with a sauce, but I may have had the heat up too high, and I started with already cooked steak, so that could've made the difference. The flavor was still there, though, so it's all good. I don't have chili oil and subbed sweet chili sauce--just a bit, since it is quite a strong taste. I like all the flavors in this, and served on Syrian bread that I rolled kind of like a burrito. Thanks for the recipe Sunny!
These turned out wonderful. I had to sub some ing. to what we had on hand, so would like to try as the recipe states and update. Though we like ginger I did cut back a little as I did the celery and added some green pepper and instead of chili oil added some adobo chiles and juice, it's just what we had on hand.
Cooked all the veggies, chili and sauce with the meat until about medium, browned the hoggie rolls, added the ing. and topped with provolone cheese till melted. We loved it. Thanks for the post.
Really nice flavor! Instead of sirloin, I used beef tender steak, because it was lower in fat. I also didn't have any chili oil so I just added a shake of Tabasco sauce. I split hoagie buns, put provolone cheese on the bottom and heated them in the oven so the buns were warm and the cheese was melted. I then filled them with the meat mixture and added just a little more cheese and broiled. The gingerroot gave these sandwiches a nice twist. Will definitely make again.
This was fast and easy. I had this finished in less than 3o minutes from slicing the partially frozen steak to the table. I didn't have soy sauce so I used Teriaki instead. I misread the directions and used 1Tbl. of chili oil instead of only 1 tsp. I liked this sandwich quite a bit, but I love spicy and I love ginger, and this started with my favorites onion and garlic so I was already sold. The family didn't like this so maybe it's too girly (or metro) for their manly man palates of steak and potatoes. I'd eat this again, my men voted against this one.
Outstanding. Another great recipe from another one of the allrecipe people I love to follow. I like mine light with the celery. Kinda like the photo... thanks
this recipe is also great over brown rice!
These were very good. I had some issues with the how the meat turned out but I know it was my fault, not the recipes. It was way to "soupy" so I added cornstarch and served with rice. Will do things the way sunny described in her review above. Also, I will use green onion instead of regular.
* Percent Daily Values are based on a 2,000 calorie diet.
Byrdhouse Easy Ginger Beef Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
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