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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 8.0 g
  • Cholesterol: 52.2 mg
  • Sodium: 493.0 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 22.9 g

View full nutritional breakdown of Ginger Beef calories by ingredient
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Ginger Beef

Submitted by: SERRA55

Introduction

A terrific dish when served over a bed of brown rice. A terrific dish when served over a bed of brown rice.
Number of Servings: 4

Ingredients

    1 lb flank steak
    2 tbsp lite soy sauce
    2 tbsp seasoned rice vinegar
    1/2 cup water
    2 tsp ginger, ground
    1 tsp garlic powder
    10 slices (1" dia) fresh ginger root
    8 large sized scallions
    2 tsp corn starch

Directions

Combine soy sauce, rice vinegar, water, ground ginger and ground garlic.
Defrost and slice meat into 1" strips.
Cut against the grain of the meat.
Put in refrigerator container and place in refrigerator at least 20 minutes.
Peel ginger root, slice into thin wafers.
Dice them up with kitchen knife.
Wash scallions and slice them into small wafers.
Heat iron skillet or wok to high temperature (400 degrees) and spray with cooking spray.
When vegetables are browned, add meat, liquid and all, to skillet or wok.
Stir, focusing on browning all of the redness from the meat. The browning and cooking of the meat takes about 10 minutes; be sure not to run out of liquid.
If so, add 1 tbsp water at a time until no burning will occur.
Mix corn starch in small amount of water at very end of cooking. Pour slowly and stir quickly.
For a little extra cooking time, turn down by half and let set, but don't leave it for more than 1 minute.


Number of Servings: 4

Recipe submitted by SparkPeople user SERRA55.






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Member Ratings For This Recipe


  • Incredible!
    43 of 43 people found this review helpful
    This was GREAT. I added frozen stir fry veggies to the onions and ginger stage to make the meal bigger and to get in a serving of veggies. Very tasty, and quick; I did the marinating overnight. - 3/18/08

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  • Very Good
    31 of 31 people found this review helpful
    Since I always have gingeroot in my freezer, I only made one change, I coarsely grated my gingeroot rather than diced it &marinated the steak overnite for more tenderness/ I also added bell peppers, onion, shrooms & broccolli & served over brown rice for a com[;ete meal - DELISH - 9/27/09

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  • Very Good
    30 of 33 people found this review helpful
    Very good! Be careful to reallllly chop up the ginger finely or "you'll get a mouthful o' sumthin' you don't want!" I added Chinese pea pods at the very end for color and another texture. A real KEEPER of a recipe. Thanks! - 6/10/08

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  • Incredible!
    21 of 21 people found this review helpful
    Love this--didn't use corn starch and corsely chopped ginger because I DO like a lot of ginger and the burst of flavour was fabulous! - 6/13/08

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  • 19 of 22 people found this review helpful
    This also tastes good with chichen. - 6/9/08

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  • 16 of 16 people found this review helpful
    This was excellent! I made it with a side of brown rice and broccolli. - 6/22/08

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  • Very Good
    14 of 15 people found this review helpful
    Served over wide noodles. - 9/14/08

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  • 14 of 18 people found this review helpful
    For MOTHERGOOSE--have you tried Braggs Liquid Amino--it tastes like soy sauce, but has alot less sodium. - 6/9/08

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  • Very Good
    12 of 12 people found this review helpful
    I make something similar to this. I suggest adding 1 tsp or so of Sesame Oil to the marinade. It adds a nice rich flavor. (Sesame oil is a flavoring oil and is NOT used for cooking like vegetable oils.) Then sprinkle some sesame seeds on after the meat is cooked. Yum! - 1/11/10

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  • Very Good
    12 of 12 people found this review helpful
    I love the flavor and texture of this wonderful dish. I serve it over rice and it is very filling. Thanks for submitting this great recipe! - 6/9/08

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  • Very Good
    12 of 12 people found this review helpful
    I loved this dish. Really great flavor. I did not need to use the cornstarch to thicken. I like it the way it was! - 3/14/07

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  • 11 of 12 people found this review helpful
    Alternative to soy sauce:
    2 tblsps reduced sodium beef broth, 1 tblspn red wine vinegar,1 tspn balsamic vinegar, 2 tspns molasses
    1 tspn sesame seed oil, 1/8 tsp garlic powder, black pepper and 1/4 cup boiling water.
    Combine ingredients let sit for an hour, refrigerate up to 4 days. - 10/14/09

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  • Very Good
    10 of 11 people found this review helpful
    What a very good and tasty recipe!! I would add some extra veggies to the recipe to have an all inclusive dish---top it on noodles or rice!! - 7/21/09

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  • 9 of 10 people found this review helpful
    Add some garam marsala and replace the water with coconut milk and you'd have comething close to beef rendang, a famous Indonesian beef dish. Excellent dish! I make it instead of beef stew on occasion. Also galangal & tamarind concentrate are good! - 11/21/09

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  • Very Good
    9 of 14 people found this review helpful
    I use ginger a lot. Most certainly I'll make this with Pork soon. - 9/14/08

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  • Good
    8 of 9 people found this review helpful
    Very tasty. Would add some hot peppers next time around. I like 'em HOT. - 3/26/07

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  • Incredible!
    7 of 7 people found this review helpful
    I also added a bag of frozen stir fry veggies to the ginger and scallions and served over brown rice for a complete delicious meal. I will definitely make this again. - 10/15/09

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  • Incredible!
    7 of 7 people found this review helpful
    One of my husband's favorite meals! I add about 1 tbsp. of honey to my recipe. I score the steak, marinate, then grill it over hot coals. I let it rest for 10 minutes, then slice thinly across the grain to serve. - 9/15/09

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  • 7 of 7 people found this review helpful
    Tried this and it was very good, will make again and it was very easy. - 7/23/09

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  • 7 of 11 people found this review helpful
    This dish is even more healthy wit hte addition og some broccoli, onions and mushrooms. - 9/15/08

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  • 7 of 13 people found this review helpful
    Looks terrific...I love ginger in anything. With flank steak, I would tend to marinate this overnight or longer to keep the meat as tender as it could be. Can't wait to try this, though. - 9/14/08

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  • 7 of 8 people found this review helpful
    loved it-I added mushrooms and broccoli to this. - 6/9/08

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  • 6 of 7 people found this review helpful
    This was pretty good. I marinated overnight. Next time I will use less ginger and add more veggies though. - 6/17/08

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  • Incredible!
    6 of 7 people found this review helpful
    So good!!! We will definitely be having this again. - 6/16/08

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  • Very Good
    6 of 7 people found this review helpful
    I added red & green bell peppers to it and it came out great! - 6/9/08

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